The Daring Gourmet

Grappling Each Dish By The Horns

Sign up for our newsletter!
No SPAM. Ever.

Mongolian Chicken

Written on

This post contains affiliate links.

mongolian chicken recipe easy fast takeout green onions hoisin sauce

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.

mongolian chicken recipe easy fast takeout green onions hoisin sauce

 

mongolian chicken recipe easy fast takeout green onions hoisin sauce

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.

Mongolian-Chicken-prep-3

Sprinkle the chicken with the cornstarch and toss to coat.

Mongolian-Chicken-prep-4

Combine the sauce ingredients in a bowl.

Mongolian-Chicken-prep-5

Heat the wok over high heat.

Mongolian-Chicken-prep-6

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.

Mongolian-Chicken-prep-7

Add the chicken and fry until cooked through.  It will only take about a minute.

Mongolian-Chicken-prep-8

Add the garlic and ginger and fry for another 30 seconds.

Mongolian-Chicken-prep-10

Add the sauce and the white parts of the green onions.

Mongolian-Chicken-prep-11

Cook for a minute or so until the sauce is thickened.

Mongolian-Chicken-prep-12-edited

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.

Mongolian-Chicken-prep-13

Your Mongolian Chicken is ready!  It’s that quick and easy!

mongolian chicken recipe easy fast takeout green onions hoisin sauce

Serve with steamed rice and enjoy!

mongolian chicken recipe easy fast takeout green onions hoisin sauce

Prefer it with beef?  Try this fabulous Mongolian Beef!

best mongolian beef recipe chinese stir fry wok

Looking for more great Chinese recipes?

Be sure to try our Chinese Beef and Broccoli!

chinese beef broccoli recipe best asian

5 from 14 votes
Print
Mongolian Chicken
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

Quick to make and phenomenally delicious, this Mongolian Chicken rivals your favorite Chinese restaurant or takeout!

Servings: 4 servings
Calories: 356 kcal
Author: Kimberly Killebrew
Ingredients
  • 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 Best Homemade Hoisin Sauce
  • 1 teaspoon sesame oil
  • ¼ teaspoon black pepper
  • ½ cup soy sauce
  • ½ cup water
  • 2 teaspoons cornstarch
  • ½ cup brown sugar
US Customary - Metric
Instructions
  1. Combine the sauce ingredients in a bowl, stirring until the cornstarch and brown sugar are dissolved, and set aside.
  2. Sprinkle the cut up chicken with the cornstarch and toss to coat.
  3. Heat a wok or heavy frying pan over high heat. Once hot, add the oil.
  4. Add the chicken and fry until cooked through, about one minute. Add the garlic and ginger and fry for another 30 seconds.
  5. 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).
  6. Serve immediately with steamed rice.
Nutrition Facts
Mongolian Chicken
Amount Per Serving
Calories 356 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 1g 5%
Cholesterol 72mg 24%
Sodium 1334mg 56%
Potassium 539mg 15%
Total Carbohydrates 37g 12%
Sugars 29g
Protein 26g 52%
Vitamin A 1.9%
Vitamin C 3.8%
Calcium 4.4%
Iron 7.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

Pin286
Share298
Yum8K
Stumble
Email
Shares 8K

88 Responses

  1. I do have question about this dish, is it diabetic friendly? Would love to try it and us something other than white rice. Thanks for the help.

    Reply

    • You can try to substitute the sugar with stevia or splenda. 18 to 24 packets of spends to 1 cup of sugar. I have a type 1 diabetic son and he loves spicy Chinese food.

      Reply

      • I’m going to try with less sugar tonight. Partner has just been diagnosed type 1 and this much sugar is 98g carbs alone! I think the whole dish is around 115g carbs. Hoison sauce is also surprisingly high carb.

        Reply

  3. Yummy! I’ve always been a big fan of both Mongolian beef and chicken but have never made my own. Can’t wait to try this! Thanks also for the introduction to Oxo’s new cookware, I’m also a fan of their products.

    Reply

  5. Tasty! My mom made this dish and we all enjoyed it. Wasn’t too sweet. BTW, I think I got my mom hooked on your site :)

    Reply

    • Jennifer, you’re awesome!! Thanks so much for referring your mom my way :) Glad you all enjoyed the Mongolian Chicken!

      Reply

  6. This was fantastic! I made it last night for my husband, myself, and a friend that eats with us every week. They both said to put it into my regular cooking rotation. I added steamed broccoli, cauliflower, and carrots to it as well to make it a complete meal. Can’t wait to try more recipes here.

    Reply

  7. I forgot to add the brown sugar and ginger but it was still delicious. Can’t believe I forgot to add those ingredients even though I had them. Definately prepare all items ahead of time.

    Reply

    • Haha! Well, I’m glad you still enjoyed it even though it was missing two major ingredients! :) As much as you liked it this time, you’ll enjoy it even more the next time with those ingredients intact. But it’s so true, with quick Asian dishes like this the cooking time is so fast that unless you have everything set out in advance you’re bound to forget something. I really appreciate the feedback – happy cooking!

      Reply

  8. Made this for dinner last night. It was great. Everyone loved it. I like mine a little spicier so next time I will be adding a little chili oil but this is really good “as is”. Thank you very much Kimberly.

    Reply

    • Fantastic! So glad it it was a hit, Brendan, and I really appreciate your feedback, thank you!

      Reply

  9. I am eating this now, and it’s really delicious. I modified it by adding carrots and broccoli for a one-pot meal. I also added some dried chiles (about 10-12) with the ginger and garlic for a little heat. Question, though, my sauce never thickened, so I pulled it off the heat when everything was close to being overcooked. Maybe 3 teaspoons of corn starch for so much liquid?

    This is a keeper with amazing flavor.

    Reply

    • Hi Valerie, so glad you enjoyed it and thanks for the feedback! This sauce isn’t supposed to be really thick, more like a thin gravy. But if it didn’t thicken at all there are two likely reasons: 1) The addition of the carrots and broccoli will have added extra liquid and watered it down or 2) If a sauce with cornstarch is boiled too long it will liquify again. In other words, you only want to boil it for a minute or so just until thickened and then turn off the heat.

      Reply

      • Oh, that’s good to know, Kimberly, thank you. I will keep this in mind when I make again, and I will! You have a wonderful blog and I am only beginning to explore your recipes. Beautiful pictures and very direct instructions. I found you through your preserved lemons post, and I have two jars preserving in the fridge right now. :)

        Reply

        • Thank you so much, Valerie, I really appreciate that. And I’m excited that you’ve got those lemons in the fridge – you’re going to love what they do to your food!

          Reply

  10. I made this tonight for my kids and I. We love Asian inspired food, and this hit the mark!! Instead of plain white rice, which we rarely eat, i made a coconut ginger jasmine rice. It was a hit even for my pickiest little eater!

    Reply

  12. Just made this for the family. I could not find Hoisin in the local shops, so i used a homemade substitute which i found online. Fair to say all plates are now empty. Fantastic recipe, and i am sure it wont be the last time its made in this house. Many thanks.

    Reply

  14. Wow……made this last night and it was delish! The kids loved it. I turned it into a nourish bowl without the rice. Shredded lettuce, julienne carrot/cucumber, black beans, shredded red cabbage etc. It will be a favourite from here on in!

    Reply

    • What a great idea, Joyce! And I’m so happy this was a family hit, thanks so much for the feedback!

      Reply

    • I do, too, Lauren! I have both a beef and a chicken version. Both are really popular and I’m not really sure which I prefer – they’re both great!

      Reply

    • Thanks, Sharon! We’re huge fans of both, it just depends on whether we’re in the mood for beef or chicken :)

      Reply

  19. I love finding a recipe that cooks so quickly and looks like you’ve spent hours preparing it. This Mongolian Chicken sounds like the perfect meal for my busy family. I’m looking forward to adding it to my menu next week.

    Reply

  24. Made this for my husband for dinner last night. Absolutely delicious! Sauce was perfect and the chicken came out so tender. I also added white button mushrooms. My husband was thrilled. I will definitely make again and again.

    Reply

  25. I’ve made this twice already and my whole family LOVES it! It’s so quick and easy and tastes way better than the stuff we used to get take-out. Thank you!!

    Reply

  26. This is the absolute best recipe for Mongolian Chicken!! My husband is one of the pickiest eaters I’ve ever met and he requests this one! Thank you so much for sharing!

    Reply

  27. I made it with 2x as much meat and 1/2 as much sugar. Lots of garlic and ginger. My sweetie and roomies loved it. Next time he gets to cook it. Mongolian beef is his favorite Chinese food, but he is trying to eat healthier. It never occurred to him that it would be so easy to make. Thank you for the recipe

    Reply

    • That’s awesome, PolySammo! It really is super quick and easy to make and it’s one of my favorite go-to’s for a quick and delicious meal. I’ll sometimes add some healthy veggies to it as well like broccoli and peppers. (By the way, here’s my recipe for Mongolian Beef which is of course is very similar.) Thanks so much for the feedback!

      Reply

  28. Hi, thanks so much for this recipe. I had never tried hoisin sauce despite seeing it in the supermarket, made the stir fry really tasty. I added some more veg in the stir fry and it was delicious

    Reply

  29. Made the black bean sauce and hoisin sauce from your recipes, then the Mongolian chicken. All are absolutely terrific. Well done you! At last I’ve found a real chef who makes dishes the way they are meant to be, who doesn’t ‘twist (yuck)’ the life out of everything as the so called ‘celebrity cooks’do. Thankyou. 5 stars awarded

    Reply

    • Thanks, Nick, I’m positively thrilled you enjoyed each of these recipes as much as we do and greaty appreciate the feedback – thank YOU!

      Reply

    • Hi, you can either use lite soy sauce (less sodium) or just cut back on the amount of soy sauce used.

      Reply

  31. Hi Kimberly,
    After seeing the picture of this dish, I was so very much looking forward to try it, as it looked fabulous, and today I made it. And really, it tastes just as great as it looks….AND the finished dish also looks exactly like the picture that got my attention in the 1st place!!!!Thank you so much for sharing this wonderful recipe, the only thing I did that wrong was allow the green onions to cook several minutes longer than was suggested, but that’s an easy fix, still was fantastic, LOVED it :)

    Reply

  32. Fabulous. I took a chance and made this for some dinner guests without taking it on a test run first. Everyone loved it, a total hit.

    Reply

  33. single dad without a lot of time and a limited culinary skill…going to try this tonight because THIS is one of our favorites and IF I can make it at home, sure beats the long drive to the nearest Chinese restaurant! I also liked reading some of the other comments and gleaning what I can from them. For intstance…I had planned on adding some mushrooms and didnt think about how the extra moisture from the shroom could throw off the sauce …I am a fan from here on out! Thanks for your work!

    Reply

  35. I love this recipe..I do not add the brown sugar, that way it isn’t as sweet . It still tastes the same as any good chinese restuarant.

    Reply

  36. This was awesome and I use only part of the brown sugar. My sons girlfriend is vegan and was wondering is there a vegan recipe for this? The funny thing is later on my son said just don’t invite her when we have this. The recipe is awesome and I am so looking forward to others. Thank you so much for sharing.

    Reply

    • Fantastic, Linda, thank you! I think your son is onto something, lol. But you could make it vegan by substituting something like Yves Meatless Chicken Strips or Butler’s Soy Curls in place of the chicken.

      Reply

  39. Made the recipe tonight. I halved the recipe (for 2 people), cooked two cups of broccoli on the side, and served everything on rice. It was incredibly delicious!

    Reply

  40. This was amazing. I added a little bit of Chinese rice wine because I just bought it and love the flavor and I also added a few red chilis. The sauce has incredible flavor. Sweet, spicy, salty. Really delicious!

    Reply

  41. Amazing!! I love this,great full flavor! Definitely adding this to the repeat list. I added asparagus,and it was delicious!

    Reply

Add your Response

Your email address will not be published.

Or, you can subscribe without commenting.

Sign up for our newsletter!

Receive the latest from The Daring Gourmet!

No SPAM. Ever.

Copyright

Unless otherwise stated, all images, content and recipes are original and are the sole property of Kimberly Killebrew, daringgourmet.com. No photographs or other content may be used without prior written consent.

Copyright © 2013–2018All Rights Reserved

Sign up for our newsletter!

Receive the latest recipes from The Daring Gourmet!

You have Successfully Subscribed!

(No SPAM, we'll never sell your email - we promise!)

8K Shares
Pin286
Share298
Tweet
Yum8K
Stumble
Email