Q1: Is Mongolian Chicken spicy?

No, traditional Mongolian Chicken is more sweet and savory than spicy. However, you can easily make it spicy by adding red chili flakes, dried red chilies, or a splash of hot sauce like sriracha or chili garlic sauce.

Q2: Can I use chicken breast instead of thighs?

Yes, chicken breast works fine in this recipe. Just be careful not to overcook it, as it can dry out faster than thighs. Slice it thinly for quicker and more even cooking.

Q3: What vegetables go well with Mongolian Chicken?

Popular additions include broccoli, bell peppers, mushrooms, and zucchini. These vegetables add both texture and nutrition without overwhelming the sauce.

Q4: How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over medium heat or microwave with a splash of water to maintain the sauce’s consistency.

Mongolian Chicken Made Easy

Name: Mongolian Chicken Made Easy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 pound boneless chicken thighs or breasts, sliced into thin strips; 1/4 cup cornstarch + 2 teaspoons extra (for sauce); Salt and pepper to taste; 3 tablespoons vegetable oil (plus extra if needed); 1 teaspoon fresh ginger, minced; 1 teaspoon fresh garlic, minced; 2 green onions, chopped (both white and green parts); 1/2 cup dark brown sugar; 1/2 cup low-sodium soy sauce; 1 1/2 teaspoons toasted sesame oil; 1/3 cup water

Description

Quick and flavorful Mongolian Chicken made with tender strips of chicken stir-fried in a sweet-savory sauce, perfect for a fast and healthy weeknight dinner.

Ingredients

Scale

1 pound boneless chicken thighs or breasts, sliced into thin strips
1/4 cup cornstarch + 2 teaspoons extra (for sauce)
Salt and pepper to taste
3 tablespoons vegetable oil (plus extra if needed)
1 teaspoon fresh ginger, minced
1 teaspoon fresh garlic, minced
2 green onions, chopped (both white and green parts)
1/2 cup dark brown sugar
1/2 cup low-sodium soy sauce
1 1/2 teaspoons toasted sesame oil
1/3 cup water

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Instructions

Slice the chicken into thin strips and place them in a zip-lock bag with cornstarch, salt, and pepper. Seal and shake to coat evenly.
Heat oil in a large skillet or wok over medium heat. Fry the chicken in batches until golden brown on each side, about 2–3 minutes per side. Transfer to a paper towel-lined plate.
In the same pan, add a little oil if needed, then sauté the ginger, garlic, and half of the green onions for about 20 seconds.
Add soy sauce, dark brown sugar, and sesame oil. Mix 2 teaspoons cornstarch with 1/3 cup water and pour into the pan. Stir constantly until the sauce thickens.
Return the fried chicken to the skillet, toss to coat with the sauce, and add the remaining green onions. Stir to combine. If the sauce is too thick, add a splash of water or chicken stock.
Remove from heat and serve immediately over steamed rice or noodles.

Notes

Use chicken thighs for juicier results and less risk of drying out.
Cut chicken into even thin strips for fast and uniform cooking.
Prepare all ingredients before cooking to streamline the stir-fry process.
Don’t overcrowd the pan when frying chicken—work in batches for even browning.
For a spicier version, add chili flakes, sriracha, or dried red chilies.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Main
Method: Stir-Fry
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 390
Sugar: 28g
Sodium: 1206mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 1g
Carbohydrates: 38g
Fiber: 1g
Protein: 26g
Cholesterol: 73mg