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.
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!
Looking for more great Chinese recipes?
Be sure to try our Chinese Beef and Broccoli!
Mongolian Chicken
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
Instructions
- 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.
Heather Vaz says
Amazing!! I love this,great full flavor! Definitely adding this to the repeat list. I added asparagus,and it was delicious!
Kimberly @ The Daring Gourmet says
Fantastic, Heather, thank you!
Anonymous says
I made this tonight for the 1st time. Delicious. I added some bok choy, water chestnuts and baby bella mushrooms. I think next time I’ll reduce the brown sugar. :-) Thanks for sharing!
Victoria Vargas says
I made this dish with the help of my 11 year old step daughter. It was a great recipe , nice and simple to make with her. She was surprised at how great it tastes n that WE made it! Awesome! A++++++
Victoria
Kimberly @ The Daring Gourmet says
That’s awesome, Victoria, and I’m so glad you both enjoyed it, thank you!
Anonymous says
The wife loves me for making this.
George W. says
Wonderful! Added some sliced carrots, green pepper slices, and water chestnuts. Thanks for this great addition to our recipe book.
Kimberly @ The Daring Gourmet says
Thanks, George, I’m so glad you enjoyed it!
Cory K says
Just made this, only 1 small mod by addition of 1tsp of crushed red pepper flakes. Fantastic dish.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Cory, thank you!
Anonymous says
I made this recipe tonight and it soooo delicious,my hubby loves it. I highly recommend this. Thanks for sharing this recipe.
Anonymous says
Love this recipe this is one of my favorite dish for dinner,my hubby loves it. Thanks for sharing this recipe
Jessica says
OH my gosh this was delicious! Thank you so much!
Krissy Allori says
This looks so good! I’m adding it to the menu for next week!
Demeter says
This sounds so flavorful! Definitely easier on the budget for a family instead of take out.
Alli says
I love Mongolian beef but this Mongolian chicken was off the charts good! I think I found my new favorite meal!
lauren kelly says
Thank you so much for this delicious recipe! I added extra fresh ginger because it’s my favorite!
Julia says
I love the simplicity of prep here. So quick and delicious. Thank you for sharing!
Taylor says
One of my favorite Chinese dishes! So much flavor!
Eva Nicola says
Can prepare earlier and serve later?
Kimberly @ The Daring Gourmet says
Hi Eva, yes, this can be reheated but I would add the green onions just before you’re ready to serve it.
Melanie Bauer says
Looks so delish! Quick and easy meal at it’s best, need to put this on our menu!
Lora says
Mongolian chicken is a favorite!! Yours looks just crazy good, Kimberly!!
Erin says
This couldn’t look any more perfect!
Jose says
Good dish. It was sweet so I’ll reduce the sugar next time. Too bad I’m cooking for a 7 year old, otherwise, I’d add some pepper flakes.
Cheryl Little says
This was amazing! Made it for first time tonight and my husband, adult son and I all went back for seconds! Thank you…so good!
Kimberly @ The Daring Gourmet says
I’m so happy your family enjoyed it, Cheryl, thank you!