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