This Mongolian chicken with broccoli is a weeknight skillet dinner with crisp-edged chicken, tender green florets, and a glossy garlic-ginger sauce. The sauce is sweet, salty, and savory without being complicated, and it comes together while rice cooks on the side. Instead of deep-frying the chicken, a light coating and a hot skillet create plenty of golden edges with less mess.
Why You’ll Love This Mongolian Chicken
- Fast skillet cooking: The chicken cooks in small pieces, so dinner moves from cutting board to table quickly.
- Glossy homemade sauce: Soy sauce, brown sugar, garlic, ginger, and rice vinegar create balanced flavor.
- More vegetables: Broccoli cooks in the same skillet and catches the sauce.
- Better texture: Cornstarch gives the chicken crisp edges without a heavy batter.
- Flexible serving: Spoon it over rice, noodles, cauliflower rice, or a bed of greens.
Ingredients
This makes 4 servings. Cut the chicken into pieces no larger than 1 inch so the outside browns before the center overcooks.
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 1/3 cup cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons neutral oil
- 3 cups broccoli florets
- 4 garlic cloves, minced
- 1 tablespoon finely grated fresh ginger
- 1/2 cup low-sodium soy sauce
- 1/3 cup packed brown sugar
- 1/4 cup water
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 3 green onions, sliced
- 1 tablespoon toasted sesame seeds, optional
Use tamari if you want a gluten-free sauce, after checking the labels on the cornstarch and other ingredients. Chicken thighs stay especially juicy, while chicken breast gives leaner pieces with a slightly firmer bite.
How to Make It Step by Step
- Coat the chicken. Pat the chicken dry and cut it into bite-size pieces. Toss it in a bowl with cornstarch, salt, and pepper until every piece has a thin, even coating. Shake off excess cornstarch so the pan does not become dusty.
- Mix the sauce. Whisk soy sauce, brown sugar, water, rice vinegar, and sesame oil in a small bowl. Keep it beside the stove because the skillet moves quickly once the chicken is browned.
- Sear the chicken. Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in two batches if necessary. Cook for 3 to 4 minutes per side, until golden and mostly cooked. Transfer it to a plate.
- Cook the broccoli. Add the broccoli to the same skillet with 2 tablespoons of water. Cover for 2 minutes, then uncover and cook for another 2 minutes, until bright green and crisp-tender. Move it to the side of the pan.
- Bloom the aromatics. Add the garlic and ginger to the open space in the skillet. Cook for 30 seconds, stirring, until fragrant. Do not let the garlic brown deeply because it can taste bitter.
- Finish the sauce. Pour in the soy mixture and scrape up the browned bits. Bring it to a simmer for 1 to 2 minutes. Add the chicken back to the skillet and toss until the sauce thickens and coats the pieces.
- Serve. Scatter in half of the green onions. Spoon the chicken and broccoli over hot rice or noodles, then finish with sesame seeds and the remaining green onions.
Tips and Variations
Keep the chicken crisp
Do not crowd the skillet. Chicken releases steam when pieces touch, which prevents browning. Cook in batches and return everything to the pan after the sauce is ready. The cornstarch coating stays crispest when the chicken is served right away.
Balance the sauce
Soy sauce brands vary in saltiness, so use low-sodium soy sauce and taste after the sauce simmers. If it seems too salty, add a tablespoon of water and a little more brown sugar. If it tastes too sweet, add another teaspoon of rice vinegar.
Add more vegetables
Bell peppers, snap peas, carrots, mushrooms, and shredded cabbage all work. Add firm vegetables with the broccoli and softer vegetables during the final minute. Keep the total amount reasonable so the pan stays hot and the sauce can coat everything.
Serve a full Asian-inspired dinner
Serve the chicken over jasmine rice, brown rice, or rice noodles. For another quick skillet meal, try the easy shrimp stir-fry. The chicken fried rice is useful when you have leftover rice, while Mongolian ground beef noodles brings the same sweet-savory flavor to another protein. A bowl of homemade ramen makes a cozy alternative on a colder night.
Storage and Reheating
Cool leftovers promptly and refrigerate them in an airtight container for up to 4 days. Store the chicken and rice separately if possible so the rice does not absorb all of the sauce. Reheat the chicken gently in a skillet with a tablespoon of water, or microwave it in 45-second intervals until hot.
You can freeze the cooked chicken and sauce for up to 2 months, although the broccoli will be softer after thawing. Thaw overnight in the refrigerator and reheat in a skillet. For the freshest texture, make a new batch of steamed broccoli while the chicken warms.
Chicken should be cooked thoroughly. The USDA lists 165°F as the safe minimum internal temperature for poultry; check the thickest piece with a food thermometer and consult its safe temperature chart for guidance.
For the most even browning, wipe the skillet clean of any loose cornstarch between batches if it begins to darken. Keep the finished chicken warm, but do not cover it tightly for a long time because steam softens the coating. A loose foil tent is enough while you finish the rice and prepare the toppings.
If you are cooking for four, have the rice ready before you start the sauce. The chicken is best when it moves directly from the skillet to the table. A handful of sliced green onions and sesame seeds makes the simple dish look finished, while lime wedges add a fresh note to the sweet sauce.
Leftover sauce is excellent over steamed vegetables or noodles, so nothing flavorful goes to waste.
Serve it hot with extra lime and sesame seeds.
Frequently Asked Questions
What makes Mongolian chicken with broccoli different?
The chicken is lightly coated in cornstarch and seared until golden, then tossed in a sweet-savory soy sauce with garlic and ginger. Broccoli cooks in the same skillet, so it absorbs the sauce and turns the dish into a complete dinner.
Can I use chicken breast instead of thighs?
Yes. Cut the breast into even pieces and avoid overcooking it. Searing in batches helps the chicken brown quickly, and adding it back only after the sauce simmers keeps the pieces juicy.
How do I thicken the sauce?
The cornstarch left on the chicken helps thicken the sauce as it simmers. If you want it thicker, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it into the skillet. Simmer for 1 minute.
Can I make this without broccoli?
Yes. Use snap peas, bell peppers, mushrooms, carrots, or cabbage. Adjust the cooking time so the vegetables are tender but still have some bite.
Is this recipe spicy?
The base recipe is mild. Add red pepper flakes, sliced fresh chili, or a spoonful of chili crisp for heat. Serve the spicy toppings separately if you are feeding a mixed crowd.
