Best Mongolian Chicken

This Best Mongolian Chicken recipe is a restaurant-quality dish you can easily make at home. Tender chicken is stir-fried to perfection and coated in a sweet, savory, and slightly spicy sauce that’s absolutely irresistible. Served over steamed rice or noodles, this dish is a crowd-pleaser that’s perfect for weeknight dinners or special occasions!

Why You’ll Love This Recipe

• Sweet and savory – A perfectly balanced sauce that’s addictive.
• Quick and easy – Ready in under 30 minutes.
• Versatile – Serve with rice, noodles, or veggies.
• Better than takeout – Fresh, flavorful, and customizable.
• Family-friendly – A dish everyone will love.

Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken breasts or thighs, thinly sliced
• Cornstarch
• Vegetable oil
• Garlic, minced
• Ginger, minced
• Soy sauce
• Hoisin sauce
• Brown sugar
• Water
• Green onions, sliced (for garnish)
• Sesame seeds (optional for garnish)

Directions

1. Coat the chicken:
   Toss the thinly sliced chicken in cornstarch until evenly coated.
2. Cook the chicken:
   Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 4-5 minutes. Remove and set aside.
3. Make the sauce:
   In the same skillet, add a bit more oil if needed. Sauté the garlic and ginger until fragrant, about 1 minute. Stir in the soy sauce, hoisin sauce, brown sugar, and water. Bring to a simmer and cook until the sauce thickens slightly.
4. Combine chicken and sauce:
   Return the cooked chicken to the skillet and toss to coat in the sauce. Cook for another 2-3 minutes until everything is heated through.
5. Garnish and serve:
   Sprinkle with sliced green onions and sesame seeds if desired. Serve hot over steamed rice or noodles.

Servings and Timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Spicy version: Add red pepper flakes or a dash of sriracha to the sauce.
• Vegetarian option: Use tofu or cauliflower instead of chicken.
• Extra veggies: Add bell peppers, broccoli, or snap peas.
• Gluten-free: Use tamari instead of soy sauce and ensure the hoisin sauce is gluten-free.
• Low-carb: Serve over cauliflower rice or zucchini noodles.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a skillet over medium heat or in the microwave until warmed through.
• Freezing: Freeze in a sealed container for up to 2 months. Thaw in the fridge before reheating.

FAQs

• Can I use chicken thighs instead of breasts?
  Yes, chicken thighs work well and stay juicy.
• What can I use instead of hoisin sauce?
  Use oyster sauce or a mix of soy sauce, honey, and a bit of peanut butter.
• Can I make this ahead of time?
  Yes, the sauce can be made ahead and stored in the fridge for up to 3 days.
• Is this recipe gluten-free?
  Use tamari and gluten-free hoisin sauce to make it gluten-free.
• Can I make this vegan?
  Use tofu or cauliflower and ensure the sauces are vegan-friendly.
• What can I serve with this dish?
  Serve with steamed rice, noodles, or a side of stir-fried veggies.

Conclusion
This Best Mongolian Chicken is a sweet, savory, and slightly spicy dish that’s perfect for any night of the week. With its tender chicken and flavorful sauce, it’s a recipe that’s sure to become a family favorite. Whether you’re cooking for a crowd or just craving something delicious, this dish is guaranteed to satisfy. Enjoy!

Print