↑

Delicious Little Bites

Loving Life One Bite at a Time

  • About
    • Disclosure Statement
    • Work With Me
    • Contact Me
  • Recipe Index
  • Low Carb
  • Gluten Free
  • Vegetarian
  • Desserts
  • Privacy Policy
You are here: Home / Recipes / Main Dish / Chicken / Mongolian Chicken

Mongolian Chicken

Published January 23, 2023 by Lauren Vavala

Thanks for sharing!

Mongolian Chicken on rice with text overlay.
Mongolian Chicken with text overlay.
Mongolian Chicken on rice with text overlay.
Mongolian Chicken on rice with text overlay.
Two images of Mongolian Chicken on rice with text overlay between them.

Better than takeout! Make homemade Mongolian Chicken with whole ingredients. It’s sweet, spicy, and irresistibly delicious.

Close up of Mongolian chicken strips with green onions and sesame seeds as garnish over white rice.

This post contains affiliate links. See our Disclosure Statement for more information.

When you aren’t sure whether you want something sweet or spicy, make this aromatically alluring Mongolian chicken recipe. It looks and tastes gourmet, but even beginning cooks can whip it up in a flash. 

Mongolian Chicken is an Asian-inspired dish that’s very popular at Chinese takeout restaurants, as well as restaurants like Pei Wei and P.F. Changs.

It’s very similar to my recipe for Mongolian Beef, another popular takeout favorite.

Why This Recipe Works

This is a really easy recipe to make on the stove-top. There are variations of Mongolian chicken online that you can make in a slow cooker or Instant Pot, but I realized that the stovetop is just as quick and easy. When you use a skillet, the entire meal is ready in just 30 minutes.

In fact, this recipe is so easy, that you’ll want to cook it instead of paying delivery fees and waiting a long time for your Chinese takeout to arrive. 

Mongolian chicken is easy to adapt to any taste. Leave out the crushed red pepper flakes if you prefer a mild dish. Add more red pepper flakes to turn up the heat. You can also make it gluten free by making sure you use gluten free soy sauce and Hoisin sauce. 

Step-By-Step Instructions

Ingredients

Ingredients needed to make Mongolian chicken in bowls on a marble backdrop with text overlay stating all of the individual ingredients.

  • 1 1/2 pounds boneless, skinless chicken (cut into thin strips)
  • 2 tablespoons cornstarch
  • 1/2 cup vegetable oil (or canola)
  • 6 cloves garlic (minced)
  • 1 inch piece fresh ginger (peeled and minced, about 1 tablespoon)
  • 1/2 cup soy sauce: be sure to use gluten free or coconut aminos, if needed.
  • 1/2 cup water
  • 2 tablespoons hoisin sauce: be sure to use gluten free, if needed.
  • 1/2 cup brown sugar (packed)
  • 1 teaspoon crushed red pepper: optional, omit if you want the dish to be mild.
  • 3 green onions (sliced thin)

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Cut the chicken into thin strips. Mince the garlic and peel and mince the ginger.

Thinly slice the green portion of the green onions.

If you are serving this chicken over rice, prepare the rice as you prepare this portion of your meal.

Create!

Chicken strips coated in cornstarch in a glass bowl with other ingredients in small bowls around it on a marble background.

Toss the chicken strips in cornstarch in a medium bowl until evenly coated. Set aside.

Chef’s Note: because the Mongolian sauce has both soy sauce and hoisin sauce in it, both of which can be salty, wait to add any additional salt or pepper until you are done cooking or the dish may be overly salty.

Minced ginger and garlic cooking in oil in a black skillet over a marble backdrop.

Heat the oil in a large, deep skillet or wok over medium heat.

Add the garlic and ginger and cook for about 1 minute, stirring constantly.

Cooked chicken with minced ginger and garlic in a black skillet over a marble backdrop.

Add the chicken and cook until no longer pink in the center. Chicken should reach an internal temperature of 165°F on a meat thermometer inserted into the center of the thickest portion. 

Remove the chicken to a plate and carefully wipe out the skillet.

Mongolian sauce in a black skillet over a marble background.

Return the skillet to the stove top and add the soy sauce, water and hoisin sauce.

Stir in the brown sugar and red pepper flakes. 

Mongolian chicken strips in a black skillet over a marble backdrop.

Add the chicken back to the skillet and toss to coat in the sauce.

Continue to cook until the sauce thickens to your liking.

Present!

Strips of Mongolian chicken in a black skillet with a wood turner pushing some up.

Serve over rice, cauliflower rice, noodles or zucchini zoodles.

Top with the green onion and serve.

Tips and Techniques

  • Do not add salt and pepper to the chicken while it is cooking. Wait until the end of cooking to taste and add additional salt and pepper, if desired. The soy and hoisin sauces can both add a good amount of sodium to the dish.
  • This dish can be made gluten free. Simply ensure that the hoisin and soy sauces that you use are both gluten free.
  • Store leftovers in an airtight container in the refrigerator. Consume within 3-4 days.

FAQ’s

What’s In Mongolian Chicken?

Mongolian chicken is on almost every Chinese takeout menu. It’s a classic dish that features thin slices of chicken in a thick Mongolian sauce made from garlic, ginger, brown sugar, soy sauce and hoisin sauce.

What Does Mongolian Chicken Taste Like?

This easy chicken recipe is both sweet and gingery with classic Asian flavors such as soy and hoisin. With just a few tweaks, you can make it either really mild or super spicy. 

Is Mongolian Chicken Healthy?

Yes, this is a healthy recipe that is high in protein. It’s a better alternative to restaurant/take out, with only 321 calories per serving. This recipe is also naturally gluten-free and is really easy to make lower in carbohydrates. All you have to do is leave out the corn starch and use a brown sugar substitute, like Swerve. 

More Takeout Recipes

Mongolian Ground Beef
This recipe for Mongolian Ground Beef is quick, easy, and very flavorful. The dish takes less than 30 minutes to make, may be easily adapted into a gluten free version, and tastes better than take out. The sweet and spicy homemade sauce can even be made milder if you prefer.
Get The Recipe
Close up of Mongolian ground beef on rice with broccoli in the background.
Ground Beef Lettuce Wraps
These Ground Beef Lettuce Wraps are easy to make and deliciously addicting!
Get The Recipe
3 Ground Beef Lettuce Wraps on a white plate over a white background with extra lettuce on a white plate and a white cup in the background
Sesame Cauliflower
Sesame Cauliflower is a delicious, incredibly flavorful way to put an Asian-inspired vegetarian meal on the table any night of the week. It’s a super simple recipe that takes just 20 minutes to make.
Get The Recipe
close up of sesame cauliflower being lifted up with a wood turner in a black skillet with part of a blue and white towel showing

Love this Mongolian Chicken recipe? Follow me on Pinterest, Instagram, and Facebook for more!

If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!

Close up of Mongolian chicken strips with green onions and sesame seeds as garnish over white rice.
Print

Mongolian Chicken

Better than takeout! Make homemade Mongolian Chicken with whole ingredients. It's sweet, spicy, and irresistibly delicious.
Course Main Dish
Cuisine Chinese
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 321kcal
Author Lauren Harris

Ingredients

  • 1 1/2 pounds boneless, skinless chicken (cut into thin strips)
  • 2 tablespoons cornstarch
  • 1/2 cup vegetable oil (or canola)
  • 6 cloves garlic (minced)
  • 1 inch piece fresh ginger (peeled and minced, about 1 tablespoon)
  • 1/2 cup soy sauce (gluten free, if needed)
  • 1/2 cup water
  • 2 tablespoons hoisin sauce (gluten free, if needed)
  • 1/2 cup brown sugar (packed)
  • 1 teaspoon crushed red pepper (omit if you want the dish to be mild)
  • 3 green onions (sliced thin)

Instructions

  • Toss the chicken strips in cornstarch in a medium bowl until evenly coated. Set aside.
    1 1/2 pounds boneless, skinless chicken, 2 tablespoons cornstarch
  • Heat the oil in a large, deep skillet or wok over medium heat.
    1/2 cup vegetable oil
  • Add the garlic and ginger and cook for about 1 minute, stirring constantly.
    6 cloves garlic, 1 inch piece fresh ginger
  • Add the chicken and cook until no longer pink in the center. Chicken should reach an internal temperature of 165°F on a meat thermometer inserted into the center of the thickest portion. 
  • Remove the chicken to a plate and carefully wipe out the skillet.
  • Return the skillet to the stove top and add the soy sauce, water and hoisin sauce.
    1/2 cup soy sauce, 1/2 cup water, 2 tablespoons hoisin sauce
  • Stir in the brown sugar and red pepper flakes. 
    1/2 cup brown sugar, 1 teaspoon crushed red pepper
  • Add the chicken back to the skillet and toss to coat in the sauce.
  • Continue to cook until the sauce thickens to your liking.
  • Serve over rice, cauliflower rice, noodles or zucchini zoodles.
  • Top with the green onion and serve.
    3 green onions

Notes

Tips and Techniques

  • Do not add salt and pepper to the chicken while it is cooking. Wait until the end of cooking to taste and add additional salt and pepper, if desired. The soy and hoisin sauces can both add a good amount of sodium to the dish.
  • This dish can be made gluten free. Simply ensure that the hoisin and soy sauces that you use are both gluten free.
  • Store leftovers in an airtight container in the refrigerator. Consume within 3-4 day
** Nutritional information is an estimate and will vary. It takes into account consuming approximately half of the oil used for frying.

Nutrition

Serving: 1serving | Calories: 321kcal | Carbohydrates: 26g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 1311mg | Potassium: 531mg | Fiber: 1g | Sugar: 20g | Vitamin A: 193IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 1mg

Related Posts

A wood turner lifting up a piece of chicken in a chicken parmesan casserole.
Spaghetti Squash Chicken Parmesan (Parmigiana)
Close up of a wood spoon lifting up some buffalo chicken spaghetti squash casserole in a white baking dish.
Creamy Buffalo Chicken Spaghetti Squash Casserole
A jalapeno popper chicken casserole with a wood server lifting some up.
Low Carb Jalapeño Popper Chicken Casserole
A wood turner lifting up a serving of ranch bacon chicken casserole.
Ranch Bacon Chicken Casserole
Close up of Greek chicken breasts.
Braised Greek Style Chicken Breasts

Filed Under: Chicken, Gluten Free, Main Dish, Recipes

Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

as seen on


Copyright ©2023, Delicious Little Bites. All Rights Reserved.