Easy Mongolian Chicken is a delicious Asian inspired dish that everyone will love! It comes together fast, is easy to make, is full of delicious flavor and never disappoints.
If you like Mongolian Beef you will love this Mongolian Chicken! The sauce has a sweet, smooth ginger taste and is perfect for the thinly sliced chicken and green onions that are simple but delicious! Serve it over basmati or jasmine rice and it will satisfy those Chinese take out cravings…and in my opinion it is so much better!
Making the Mongolian Chicken
The sauce is what makes this recipe so dang delicious. You will thinly slice your chicken into strips, and toss it in cornstarch. The cornstarch sounds so weird, but trust me, it adds a delicious texture to the chicken and locks in the juices, leaving your chicken juicy and tender (you may hear this called velveting your chicken because it leaves a velvet feel to the chicken after it is coated). The sauce (the BEST part) is made with low sodium soy sauce, brown sugar, minced garlic, ground ginger, sesame seed oil and cornstarch for thickening. You will cook your velveted chicken in some oil, then pour your sauce over it and make sure all of the chicken is coated. The sauce should thicken. Add in your green onions. (You can also have each person add their own green onions if some do not want them).
Serving Mongolian Chicken with Rice
I prefer Jasmine rice because I love the slight aromatic flavor of it and I love the slight sticky, soft texture. Basmati rice is delicious also, and has an aromatic flavor and is a bit more fluffy and firm. Brown rice or plain white rice are fine too! I love an aromatic rice paired with Asian dishes, but that is just my preference.
Easy Mongolian Chicken is a delicious Asian inspired dish that everyone will love! It comes together fast, is easy to make, is full of delicious flavor and never disappoints.
Hope you enjoy!
For some other Asian inspired meals try my Firecracker Chicken, my Fast & Easy Korean Beef with Rice, my Chicken Broccoli Ramen Stir Fry or my Mongolian Beed with Broccoli.
Easy Mongolian Chicken
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts, thinly sliced into strips
- 1/2 cup cornstarch
- oil for cooking the chicken see notes
- 6-8 green onions, chopped (added at the end of cooking) chop as big or as little as you like, or into strips -see notes
- Rice for serving- optional see notes on rice type
SAUCE
- 1/3 cup cold water
- 1/2 cup soy sauce (low sodium)
- 1/2 cup brown sugar
- 2 tsp minced garlic
- 1 tsp ground ginger
- 1/8 tsp sesame seed oil small amount but very necessary
- 1 1/2 tbsp cornstarch
- salt and pepper to taste (optional)
Instructions
- Mix/whisk all of your sauce ingredients together. Set aside.
- Place your thinly sliced chicken in a zip top bag and add the 1/2 cup cornstarch. Toss the chicken in the bag (a bowl works too) until all the pieces are completely coated in the cornstarch.
- Heat oil (see notes) in a large skillet over medium heat. Add your chicken and cook until golden brown and cooked fully. Cook your chicken in batches if necessary. Don't overcrowd the pan or the chicken won't cook even.
- Once all the chicken has cooked, then add your sauce to the chicken, making sure it is evenly coated and well combined. Once it is stirred and the sauce is heated, it should thicken. Add your green onions. Toss again to make sure it is all covered in sauce,
- Serve over your favorite rice.
- This chicken can be kept in the fridge for 3 days and is just as yummy as leftovers!
Notes
Nutrition information is automatically calculated and should only be used as an approximation.