What kind of chicken is best for Mongolian Chicken?

Boneless, skinless chicken breast or thighs work best for Mongolian Chicken. Chicken breast is leaner and cooks quickly, while chicken thighs offer a juicier, richer flavor and are more forgiving if slightly overcooked. Both should be thinly sliced for even cooking.

Can I prepare Mongolian Chicken ahead of time?

Yes, you can! The sauce can be made up to 3-4 days in advance and stored in the refrigerator. You can also slice and coat the chicken ahead of time. For best results, cook the chicken fresh and then combine it with the pre-made sauce right before serving to maintain its crispy texture.

What side dishes pair well with Mongolian Chicken?

Mongolian Chicken pairs wonderfully with steamed jasmine rice or brown rice to soak up the delicious sauce. For lighter options, consider cauliflower rice, zoodles, or a side of steamed or stir-fried vegetables like broccoli, bell peppers, or snow peas.

Is Mongolian Chicken spicy?

Traditionally, Mongolian Chicken (and its beef counterpart) is more sweet and savory than spicy, though a touch of heat from red pepper flakes is often included. You can easily adjust the spice level by adding more or less red pepper flakes, or a dash of sriracha or chili oil for an extra kick.

Easy Mongolian Chicken: Your Go-To Weeknight Dinner with a Savory Sauce

Description

This easy Mongolian Chicken recipe features tender chicken pieces coated in a rich, sweet, and savory sauce, perfect for a quick and delicious weeknight dinner that rivals your favorite takeout.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breast or thighs, thinly sliced
2 tablespoons cornstarch (for coating chicken)
2 tablespoons vegetable oil (divided)
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 cup soy sauce (or tamari for gluten-free)
1/2 cup packed brown sugar
1/2 cup water or chicken broth
1 teaspoon red pepper flakes (optional)
2 green onions, sliced (for garnish)
1 teaspoon sesame seeds (for garnish)

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Instructions

Step 1: Thinly slice the chicken and toss it with 2 tablespoons of cornstarch until each piece is evenly coated. This helps create a crispy crust and thickens the sauce.
Step 2: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add half of the chicken and cook until golden brown and cooked through, about 3-4 minutes per side. Remove the cooked chicken and set it aside. Repeat with the remaining chicken, adding more oil if needed.
Step 3: In the same skillet, reduce the heat to medium. Add the minced garlic and grated ginger and cook for about 30 seconds until fragrant, being careful not to burn them.
Step 4: In a small bowl, whisk together the soy sauce, brown sugar, water or chicken broth, and red pepper flakes (if using) until the sugar is dissolved.
Step 5: Pour the sauce mixture into the skillet with the garlic and ginger. Bring the sauce to a simmer, stirring constantly, and cook until it thickens slightly, about 2-3 minutes.
Step 6: Return the cooked chicken to the skillet, tossing gently to coat all the pieces evenly with the rich, glossy sauce.
Step 7: Serve the Easy Mongolian Chicken immediately over steamed rice, garnished generously with sliced green onions and a sprinkle of sesame seeds. Enjoy your homemade takeout!

Notes

For extra crispiness, ensure your wok or skillet is very hot and don't overcrowd the pan. Work in batches if necessary. Adjust red pepper flakes to your preferred spice level. You can add vegetables like broccoli florets or sliced bell peppers during step 3 to cook alongside the aromatics, ensuring they are tender-crisp.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-frying
Cuisine: Asian

Nutrition

Serving Size: 1 cup
Calories: 450 kcal
Sugar: 15g
Sodium: 900mg
Fat: 20g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 30g
Cholesterol: 90mg