Name: Mongolian Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 1/2 pounds boneless skinless chicken thighs, cut into thin strips; 3 tablespoons cornstarch, divided; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/2 cup low sodium soy sauce; 1/2 cup water or low sodium chicken broth; 1/2 cup packed light brown sugar; 4 cloves garlic, minced; 1 tablespoon fresh ginger, minced or grated; 1-2 teaspoons chili garlic sauce or sriracha, to taste; 1 tablespoon rice vinegar; 1 tablespoon toasted sesame oil; 2 tablespoons water, for cornstarch slurry; 2-3 tablespoons neutral oil for cooking (canola, vegetable, avocado, or peanut oil); 4-5 stalks green onions, cut into 1-inch pieces; 1 small yellow onion, sliced; 1 medium red bell pepper, thinly sliced; 1-2 teaspoons toasted sesame seeds, for topping

Mongolian Chicken Recipe tastes sweet, savory, garlicky, and just a little spicy, and it works perfectly for busy weeknights because you can get it on the table in about 30 minutes. It suits anyone who loves takeout-style stir fry but wants a fresher, slightly lighter version at home. I first cooked this on a tiny apartment stove in college, and it still beats my old takeout spot by a mile.

Why You Should Try This Mongolian Chicken Recipe

This Mongolian Chicken Recipe gives you crispy-edged chicken in a glossy, garlicky brown sauce that clings to every bite. The sauce tastes sweet from brown sugar, salty from soy sauce, and rich from garlic and ginger, with optional chili heat.

You cook everything in one pan, so cleanup stays easy. The recipe uses simple pantry staples, so you probably own most of what you need already.

“This Mongolian Chicken Recipe tastes like my favorite takeout, but fresher and saucier, and my family licks the plates clean every time. ★★★★★”

Ingredients You’ll Need

Chicken

1 ½ pounds boneless skinless chicken thighs, cut into thin strips
- You can use chicken breast if you prefer a leaner option, just avoid overcooking so it stays juicy.
3 tablespoons cornstarch, divided
- You coat the chicken with 2 tablespoons and save 1 tablespoon for the sauce slurry.
½ teaspoon kosher salt
¼ teaspoon black pepper

Sauce

½ cup low sodium soy sauce
- Regular soy sauce works, but low sodium gives you more control over the saltiness.
½ cup water or low sodium chicken broth
- Broth adds extra flavor; water works fine when you want a lighter taste.
½ cup packed light brown sugar
4 cloves garlic, minced
1 tablespoon fresh ginger, minced or grated
- Use ginger paste from a tube as a shortcut if you like; it tastes great in this Mongolian Chicken Recipe.
1–2 teaspoons chili garlic sauce or sriracha, to taste
- Skip this if you want a mild version or serve it on the side.
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil

Stir Fry & Garnish

2–3 tablespoons neutral oil for cooking
- Use canola, vegetable, avocado, or peanut oil since they handle high heat well.
4–5 green onions, cut into 1-inch pieces
1 small yellow onion, sliced (optional, but adds sweetness)
1 red bell pepper, thinly sliced (optional, for color and crunch)
1–2 teaspoons toasted sesame seeds, for topping

Pantry shortcuts & substitutions

Use pre-minced garlic and ginger from a jar when you feel tired; the flavor still works nicely.
Swap brown sugar with coconut sugar if you want a slightly deeper caramel note.
Use tamari or coconut aminos for a gluten-free Mongolian Chicken Recipe, and check labels on your cornstarch and chili sauce.

Equipment

Large nonstick skillet or wok
Cutting board and sharp knife
Small bowl and whisk for the sauce
Tongs or a spatula
Measuring cups and spoons

Tips & Tricks

Slice chicken thinly so it cooks quickly and soaks up more sauce.
Pat chicken dry before coating with cornstarch so it crisps instead of steaming.
Heat the pan until it feels hot before you add oil and chicken, since high heat gives you that restaurant-style sear.
Cook chicken in batches so you avoid crowding the pan and keep those browned edges.
Stir the sauce mixture again right before you pour it in, since cornstarch sinks to the bottom.
Taste the sauce at the end and adjust with a splash of water if it tastes too strong or a pinch of sugar if you want more sweetness.
Add chili sauce slowly; you can always add more heat, but you cannot take it away.
Toss in the green onions at the end so they stay bright and slightly crisp.

How to Make Mongolian Chicken Recipe

Step 1: Prep the chicken

Cut the chicken into thin strips, about ¼ inch thick, so they cook quickly. Pat the pieces dry with paper towels. Toss the chicken with 2 tablespoons cornstarch, salt, and pepper until every piece looks lightly coated.

Step 2: Mix the sauce

In a small bowl, whisk together soy sauce, water or broth, brown sugar, garlic, ginger, chili sauce, rice vinegar, and sesame oil. In another tiny bowl, stir the remaining 1 tablespoon cornstarch with 2 tablespoons water to make a slurry. Keep both bowls near the stove so you can grab them quickly while you cook.

Step 3: Sear the chicken

Heat 1–2 tablespoons oil in a large skillet or wok over medium high heat. Add half the chicken in a single layer and let it cook undisturbed for 2–3 minutes so it browns. Stir and cook another 2–3 minutes until the chicken cooks through, then transfer it to a plate and repeat with the remaining chicken, adding more oil if the pan looks dry.

Step 4: Cook the aromatics and veggies

If the pan looks dry or has dark bits, add a small splash of oil. Add sliced onion and bell pepper if you use them, and stir fry for 2–3 minutes until they soften slightly but still keep some crunch. Add the white parts of the green onions and cook 30–60 seconds so they soften a bit.

Step 5: Add the sauce

Give the sauce bowl a quick stir. Pour the sauce into the pan and let it come to a gentle simmer. Stir in the cornstarch slurry and cook 1–2 minutes until the sauce thickens and turns glossy.

Step 6: Combine with chicken

Return the cooked chicken and any juices from the plate to the pan. Toss everything together so the sauce coats every piece of chicken and veggie. Cook 1–2 more minutes until the chicken feels hot and the sauce reaches your favorite thickness.

Step 7: Finish and garnish

Turn off the heat and stir in the green parts of the green onions. Sprinkle sesame seeds over the top. Taste one last time and adjust seasoning with a splash of soy sauce, a pinch of sugar, or a squeeze of chili sauce if you want more kick.

What to Serve with Mongolian Chicken Recipe

Serve this Mongolian Chicken Recipe over hot steamed white rice, jasmine rice, or brown rice so the grains soak up the extra sauce. You can spoon it over cauliflower rice if you want a lighter, lower carb option. It also tastes great with stir fried broccoli, snap peas, or simple steamed green beans on the side. Add a bowl of miso soup or a crisp cucumber salad to round out the meal and keep everything fresh.

Storage Options

Store leftover Mongolian Chicken Recipe in an airtight container in the fridge for up to 4 days.
Freeze portions in freezer-safe containers or bags for up to 2 months, and label them with the date so you do not lose track.
Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or warm it in the microwave in short bursts, stirring between each round.
If the sauce thickens too much after chilling, thin it with a spoonful of water or broth while you reheat.