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
Scale
- 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