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–+ servings
Benjamin

Mongolian Chicken Stir-Fry Recipe is a quick delight

A delicious and easy-to-make dish, Mongolian Chicken features tender chicken pieces coated in a rich, savory, and slightly sweet sauce. This dish is packed with bold flavors from garlic, ginger, and soy sauce, making it a perfect takeout-style meal at home. Serve it over steamed rice or noodles for a satisfying meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian, Chinese-American
Ingredients Method Notes

Ingredients
  

  • 1 lb 450g boneless, skinless chicken breast, sliced into thin strips
  • ¼ cup cornstarch
  • 2 tablespoons vegetable oil
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger minced
  • ½ cup low-sodium soy sauce
  • ¼ cup water
  • ¼ cup brown sugar
  • 1 teaspoon rice vinegar optional
  • 1 teaspoon sesame oil
  • ½ teaspoon red pepper flakes adjust to taste
  • 3 green onions chopped
  • Sesame seeds for garnish

Method
 

  1. Coat the Chicken – Toss the sliced chicken in cornstarch, ensuring each piece is evenly coated. Shake off excess.
  2. Cook the Chicken – Heat vegetable oil in a pan over medium-high heat. Cook the chicken until golden and crispy, about 4-5 minutes per side. Remove and set aside.
  3. Make the Sauce – In the same pan, sauté garlic and ginger until fragrant. Add soy sauce, water, brown sugar, rice vinegar, sesame oil, and red pepper flakes. Stir and let it simmer for 2 minutes.
  4. Combine & Thicken – Return the cooked chicken to the pan, tossing it in the sauce until well coated. Simmer for 2-3 minutes until the sauce thickens.
  5. Garnish & Serve – Add chopped green onions and sesame seeds. Serve hot over steamed rice or noodles.

Notes

  • For extra crispiness, double-fry the chicken pieces.
  • Adjust sweetness by reducing or increasing the brown sugar.
  • Spice it up with extra red pepper flakes or Sriracha.
  • Substitutes: You can use chicken thighs instead of chicken breast for a juicier texture.

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