Mongolian Chicken

Kimberly Killebrew

This Mongolian Chicken is ready in 15 minutes and rivals your favorite Chinese restaurant or takeout version!

4.96 from 171 votes

Prep Time 10

Cook Time 5

Total Time 15

Course Entree, Main Course

Cuisine Chinese

Servings servings

Calories 356 kcal

1 lb chicken breast or thighs , cut into thin strips (*Vegetarian/Vegan: use diced tofu tossed in oil and baked in oven until crispy)
1 tablespoon cornstarch , for coating
2 tablespoons high heat cooking oil (I use and recommend avocado oil as a healthy oil with a high smoke point)
1 tablespoon fresh garlic , minced
2 teaspoons fresh ginger , minced
2 bunches green onions , cut into 2 inch pieces, white parts kept separate
For the Sauce:
3 tablespoons hoisin sauce
OR Best Homemade Hoisin Sauce
1 teaspoon sesame oil
¼ teaspoon black pepper
½ cup tamari (can substitute light soy sauce)
½ cup water
2 teaspoons cornstarch
½ cup brown sugar
or brown sugar alternative

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, egg noodles or chow mein.

To make this vegetarian, substitute the chicken for a batch of our Baked Tofu (click link for recipe).

Keyword Mongolian Chicken

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