Few dishes satisfy cravings for bold, savory-sweet flavor quite like Mongolian chicken. This dish, inspired by the popular Mongolian beef you’ll find at Asian restaurants, features tender pieces of chicken coated in a glossy sauce that balances salty soy, rich garlic, warming ginger, and a touch of sweetness. Best of all, you don’t have to wait for takeout delivery—this version comes together in just 20 minutes with ingredients you probably already have in your pantry.
With minimal prep and a quick cooking process, Mongolian chicken proves that homemade meals can be faster and fresher than restaurant options. Whether you’re cooking for family, entertaining friends, or simply craving comfort food, this recipe delivers big flavor in little time.
Ingredients: What You’ll Need
To achieve the perfect balance of texture and flavor, measure ingredients carefully. This recipe makes 4 servings.
For the Chicken:
1 ½ pounds boneless, skinless chicken thighs or breasts (cut into bite-sized strips)
3 tablespoons cornstarch
2 tablespoons vegetable oil (or canola oil)
For the Sauce:
½ cup low-sodium soy sauce
½ cup water
⅓ cup brown sugar, packed
2 cloves garlic, minced
1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger if needed)
2 teaspoons rice vinegar (optional, for tang)
1 teaspoon sesame oil
For Finishing:
4 green onions, cut into 1-inch pieces
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry, if thicker sauce is desired)
1 teaspoon sesame seeds (optional garnish)
Instructions: Step-by-Step Guide
Step 1: Prepare the Chicken
Pat the chicken strips dry with paper towels. Drying ensures that the cornstarch coating adheres properly and creates a light crispiness during cooking. Toss the chicken in cornstarch until each piece is evenly coated. Shake off any excess.
Step 2: Heat the Pan
Place a large skillet or wok over medium-high heat. Add the vegetable oil and let it heat until shimmering. A hot pan is key to searing the chicken quickly without steaming it.
Step 3: Cook the Chicken
Arrange chicken pieces in the pan in a single layer. Cook for 3–4 minutes per side, until golden brown and just cooked through. Avoid overcrowding the pan—work in batches if necessary for even browning. Once cooked, transfer chicken to a plate and set aside.
Step 4: Make the Sauce
In the same pan, lower heat to medium. Add garlic and ginger and sauté for 30 seconds, stirring constantly to avoid burning. Pour in soy sauce, water, brown sugar, rice vinegar (if using), and sesame oil. Stir well and bring the mixture to a gentle simmer for 2–3 minutes, allowing the flavors to meld.
Step 5: Thicken the Sauce (Optional)
If you prefer a thicker sauce, stir in the cornstarch slurry. Simmer for another 1–2 minutes until the sauce coats the back of a spoon.
Step 6: Combine Chicken and Sauce
Return the cooked chicken to the pan. Toss to coat evenly in the glossy Mongolian sauce. Add green onions and cook for 1–2 minutes until just softened but still vibrant.
Step 7: Garnish and Serve
Sprinkle sesame seeds on top if desired. Serve immediately while hot, spooning extra sauce over rice or noodles.
Tips for Perfecting the Dish
Choose the right chicken: Thighs are more forgiving and stay juicy, while breasts cook faster but require closer attention to avoid drying out.
Don’t skip the cornstarch: It lightly crisps the chicken and helps the sauce cling better.
Balance the flavors: Taste the sauce before adding the chicken—add extra brown sugar for sweetness, more soy sauce for saltiness, or a splash of vinegar for brightness.
Cook quickly: Mongolian chicken is meant to be a fast stir-fry. Keep your heat high and ingredients ready.
Use fresh aromatics: Fresh garlic and ginger make a noticeable difference compared to powdered versions.
Conservation and Storage
Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, making it even tastier the next day.
Freezing: Cool the chicken completely before transferring to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently in a skillet over medium heat, adding a splash of water or chicken broth to loosen the sauce. Avoid microwaving for long periods, as it can make the chicken rubbery.
Variations
Spicy Mongolian Chicken: Add 1–2 teaspoons of red pepper flakes or a tablespoon of sriracha to the sauce.
Vegetable Boost: Stir in bell peppers, broccoli florets, or snap peas along with the chicken for a balanced meal.
Honey Mongolian Chicken: Replace half the brown sugar with honey for a floral sweetness.
Crispy Version: Deep fry the cornstarch-coated chicken instead of pan-frying for extra crunch.
Low-Sodium Option: Use reduced-sodium soy sauce and cut back the sugar to make it lighter.
Beef or Tofu Swap: The same sauce works beautifully with thinly sliced beef, shrimp, or even crispy tofu for vegetarian eaters.
Serving Suggestions
Over Steamed Rice: Jasmine rice or basmati rice soaks up the sauce perfectly.
With Noodles: Toss with lo mein, rice noodles, or even spaghetti for a hearty twist.
Asian-Inspired Sides: Pair with vegetable spring rolls, egg drop soup, or stir-fried bok choy.
Fresh Garnish: Top with sliced chilies, cucumber ribbons, or cilantro for brightness.
Meal Prep: Portion Mongolian chicken with rice and steamed veggies into containers for quick, ready-to-go lunches.
Conclusion: A Quick Takeout-Style Win
20-Minute Mongolian Chicken proves that you don’t need a long list of ingredients or hours in the kitchen to create a meal that tastes restaurant-quality. By pan-searing lightly coated chicken and tossing it in a glossy, savory-sweet sauce, you achieve a dish that feels indulgent yet approachable. Its versatility allows you to adjust spice, add vegetables, or even switch proteins to suit your taste and dietary needs.
Perfect for busy weeknights, meal prep, or casual entertaining, this recipe guarantees satisfaction in every bite. Once you make it, you’ll find it slipping into your regular dinner rotation—a quick, flavorful favorite that brings comfort and excitement to the table.
Print
20-Minute Mongolian Chicken
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This quick and flavorful 20-Minute Mongolian Chicken brings tender chicken coated in a glossy, savory-sweet sauce with garlic and ginger. A homemade takeout-style dinner that’s ready faster than delivery!
Ingredients
For the Chicken:
1 ½ pounds boneless, skinless chicken thighs or breasts (cut into bite-sized strips)
3 tablespoons cornstarch
2 tablespoons vegetable oil (or canola oil)
For the Sauce:
½ cup low-sodium soy sauce
½ cup water
⅓ cup brown sugar, packed
2 cloves garlic, minced
1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
2 teaspoons rice vinegar (optional)
1 teaspoon sesame oil
For Finishing:
4 green onions, cut into 1-inch pieces
1 tablespoon cornstarch mixed with 2 tablespoons water (optional slurry for thickening)
1 teaspoon sesame seeds (optional garnish)
Instructions
Prepare the Chicken
Pat chicken strips dry with paper towels. Toss in cornstarch until evenly coated, shaking off excess.
Heat the Pan
Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
Cook the Chicken
Place chicken in a single layer, cook 3–4 minutes per side until golden and cooked through. Work in batches if needed. Transfer to a plate.
Make the Sauce
In the same pan, reduce heat to medium. Sauté garlic and ginger for 30 seconds. Add soy sauce, water, brown sugar, rice vinegar, and sesame oil. Simmer 2–3 minutes.
Thicken the Sauce (Optional)
Stir in cornstarch slurry and cook another 1–2 minutes until sauce thickens.
Combine and Finish
Return chicken to the pan, toss to coat in sauce. Add green onions and cook 1–2 minutes until slightly softened.
Serve
Garnish with sesame seeds. Serve hot over rice or noodles.
Notes
Thighs stay juicier, but breasts cook faster—pick your preference.
Cornstarch ensures a light crisp and helps sauce stick.
Taste sauce before combining—adjust sugar, soy, or vinegar for balance.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 340 kcal
- Sugar: 13 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 105 mg
Keywords: 20-minute Mongolian chicken, quick stir fry, easy Asian chicken, takeout-style chicken recipe