Easy Mongolian Chicken – Quick & Flavorful Dinner

Try this Easy Mongolian Chicken recipe for a quick, flavorful dinner that’s perfect for busy nights. Simple ingredients make it a family favorite!

Easy Mongolian Chicken

Why You’ll Love It

This Easy Mongolian Chicken recipe delivers big flavors in a flash. Perfect for busy weeknights, it combines tender chicken thighs and a rich, sticky sauce made with simple pantry staples. It’s a crowd-pleaser that tastes like takeout but comes together much faster. Plus, it pairs beautifully with steamed rice or veggies, making it a versatile main dish you’ll want to make again and again.

Ingredients

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces (substitute chicken breast if preferred)
• 2 tablespoons vegetable oil (can use canola or peanut oil)
• 3 cloves garlic, minced (fresh for best flavor)
• 1 teaspoon ginger, minced (or 1/2 teaspoon ground ginger)
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1/4 cup brown sugar (light or dark works well)
• 1/2 cup water
• 2 teaspoons cornstarch (can substitute arrowroot powder)
• 1/2 teaspoon red pepper flakes (optional for heat)
• 2 green onions, chopped (for garnish)
• Cooked white rice, for serving

Step-by-Step Instructions

1. Mix soy sauce, brown sugar, water, and cornstarch in a small bowl until smooth. Set aside.
2. Heat oil in a large pan over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 6 to 8 minutes.
3. Add garlic and ginger, sauté for 1-2 minutes until fragrant, stirring constantly to avoid burning.
4. Pour sauce mixture into the skillet, stirring until sauce thickens and coats the chicken evenly.
5. If desired, sprinkle red pepper flakes and toss in green onions before removing from heat.
6. Serve immediately over steamed white rice or your favorite grain.

Looking for more quick chicken dinners? Check out Easy Weeknight Dinners or find inspiration on Food Network.

Expert Tips

For even cooking, cut chicken pieces uniformly. If you prefer a thicker sauce, increase cornstarch by half a teaspoon. Use chicken thighs for juiciness; chicken breasts can dry out if overcooked. This recipe reheats well but avoid adding green onions before storing – sprinkle fresh before serving.

Storage

Store leftover Mongolian Chicken in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled chicken in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop or microwave.

Variations

• Vegan: Swap chicken for firm tofu or tempeh and use tamari to keep it gluten-free.
• Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
• Dairy-Free: This recipe is naturally dairy-free.
• Refined Sugar-Free: Substitute brown sugar with coconut sugar or maple syrup.

FAQ

What is Easy Mongolian Chicken?

Easy Mongolian Chicken is a quick stir-fry featuring tender chicken thighs coated in a sweet and savory soy-based sauce, perfect for simple weeknight meals.

Can I use chicken breast instead of thighs?

Yes, but chicken breasts tend to dry out faster, so watch the cooking time closely.

How do I make the sauce thicker?

Add more cornstarch slurry (mix cornstarch with water) a little at a time until desired thickness is reached.

Can I prepare this recipe ahead of time?

You can prep the sauce and chop ingredients in advance, then cook fresh when ready.

Is this recipe gluten-free?

It can be by using tamari or coconut aminos instead of regular soy sauce.

Call to Action

Ready to enjoy this delicious Easy Mongolian Chicken? Try the recipe, then share your experience in the comments below! Don’t forget to save this recipe and rate it if you loved it. For more tasty meals, explore our Easy Chicken Recipes collection.