This Mongolian Chicken is super easy to make, ready in less than 15 minutes, and rivals your favorite takeout!
Seriously, less than 15 minutes. And if you make the sauce and chop up the chicken and green onions in advance, it’s literally ready in 5 minutes!
Mongolian Chicken definitely isn’t a low-sugar meal, but it’s an indulgence we really enjoy from time to time. It tastes fantastic. If you’re a fan of this popular Chinese-American dish give this recipe a try and you may just decide you never need to order takeout again.
I had the perfect excuse to make this Mongolian Chicken because I received Oxo’s new stainless steel wok for review. It’s a beauty – here are a few of its features:
- Heat-radiant aluminum core fused between two layers of stainless steel ensures even cooking from every side
- Rolled edges designed for drip free pouring
- Contoured handles designed to stay cool to the touch for a comfortable grip
- Durable, all-metal construction allows cookware to move directly from stovetop to oven and broiler. Glass lids are oven safe up to 430°F
- Works on all stovetops, including induction
- Dishwasher safe
It was fun to use and we sure enjoyed the results!
Let’s get started!
Cut up the chicken and chop the green onions, keeping the white parts separate (they take longer to cook). Mince the garlic and ginger. It’s important to have all the ingredient prepped in advance because the cooking process is so fast.
Sprinkle the chicken with the cornstarch and toss to coat.
Combine the sauce ingredients in a bowl.
Heat the wok over high heat.
Once the wok is good and hot pour in the oil. I use avocado oil for high heat cooking because it doesn’t oxidize – in other words, it’s a healthy and high heat-friendly oil.
Add the chicken and fry until cooked through. It will only take about a minute.
Add the garlic and ginger and fry for another 30 seconds.
Add the sauce and the white parts of the green onions.
Cook for a minute or so until the sauce is thickened.
Add the remaining green onions and stir to coat. Remove from the heat. You don’t want to cook the soft green onions for long because you want them to remain a little crispy.
Your Mongolian Chicken is ready! It’s that quick and easy!
Serve with steamed rice and enjoy!
Prefer it with beef? Try this fabulous Mongolian Beef!
- 1 lb chicken breast or thighs cut into thin strips
- 1 tablespoon cornstarch for coating
- 2 tablespoons high heat cooking oil (I recommend avocado oil as a healthy high heat-friendly oil)
- 2 teaspoons fresh ginger, minced
- 1 tablespoon fresh garlic, minced
- 2 bunches green onions, cut into 2 inch pieces, white parts kept separate
- For the Sauce:
- 2 tablespoons hoisin sauce (a critical ingredient) or make your own
- 1 teaspoon sesame oil
- ¼ teaspoon black pepper
- ½ cup soy sauce
- ½ cup water
- 2 teaspoons cornstarch
- ½ cup brown sugar
- Combine the sauce ingredients in a bowl, stirring until the cornstarch and brown sugar are dissolved, and set aside.
- Sprinkle the cut up chicken with the cornstarch and toss to coat.
- Heat a wok or heavy frying pan over high heat. Once hot, add the oil.
- Add the chicken and fry until cooked through, about one minute. Add the garlic and ginger and fry for another 30 seconds.
- Add the sauce and white parts of the green onions and simmer until thickened, about a minute. Add the remaining green onions, stir to coat and remove from heat (the green onions should remain a little crispy).
- Serve immediately with steamed rice.
I received a wok from Oxo to facilitate this product review. I only promote brands and products that I personally like and all opinions are entirely my own.