If you’re craving a dish that bursts with bold, sweet, and savory flavors but doesn’t demand hours in the kitchen, you’re going to love this Easy Mongolian Chicken Recipe. It’s a wonderfully simple take on a classic favorite, featuring tender chicken coated in a luscious brown sugar-soy sauce glaze that caramelizes beautifully while cooking. This recipe balances rich flavors and satisfying textures perfectly, making it an ideal go-to for weeknight dinners or anytime you want to impress with minimal fuss. Trust me, once you try this Easy Mongolian Chicken Recipe, it will become one of your most requested meals.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity. Each ingredient plays a crucial role—whether enhancing the flavor, adding the perfect texture, or creating that irresistible glaze that clings to every bite of chicken. Having these straightforward essentials on hand means you can whip up a flavorful dinner without any stress.
- Chicken breasts: Use boneless, skinless to keep the dish tender and easy to eat in bite-sized pieces.
- Garlic powder: Adds a subtle depth of flavor that’s gentle but distinctive.
- Salt & pepper: Basic seasonings that bring out the natural taste of the chicken.
- Cornstarch: Ensures a crispy coating on the chicken and thickens the sauce perfectly.
- Olive oil: Divided for frying the chicken in batches to get that golden brown crust.
- Scallions (green parts): Adds a fresh, mild onion flavor and a pop of color.
- Brown sugar: Packs in caramel sweetness that balances the savory soy sauce.
- Water: Helps create the perfect sauce consistency without overpowering flavors.
- Low sodium soy sauce: Offers classic umami without making the dish too salty.
- Fresh ginger (grated): Brings a zesty warmth that brightens the sauce.
- Garlic (minced): Fresh garlic intensifies the flavor punch beyond the powder.
- Crushed red pepper flakes (optional): Adds a touch of heat if you like a little kick.
How to Make Easy Mongolian Chicken Recipe
Step 1: Prep and Coat the Chicken
Start by cutting your chicken breasts into bite-sized pieces—this ensures every piece gets perfectly cooked and coated. Toss the chicken with salt, pepper, garlic powder, and cornstarch until each piece is evenly coated. This little step creates that irresistible crunchy texture on the outside while keeping the meat juicy inside.
Step 2: Whisk Together the Sauce
In a separate bowl, combine brown sugar, water, soy sauce, cornstarch, fresh ginger, minced garlic, and red pepper flakes if you want some heat. Whisk it all together until smooth. This sauce is the heart of the Easy Mongolian Chicken Recipe, delivering sweet, savory, and slightly spicy notes that cling beautifully to the chicken.
Step 3: Heat the Pan and Start Cooking Chicken
Heat 2 tablespoons of olive oil in a skillet over medium-high heat until it’s nice and hot. This step is crucial to get that perfect sear on the chicken pieces, locking in juices and developing flavor.
Step 4: Cook the Chicken in Batches
To avoid overcrowding (which steams rather than sears), add half of the chicken to the pan. Cook for about 4 minutes on one side, then flip and cook another 3 to 4 minutes until golden brown and cooked through. Transfer the chicken to a plate and add the remaining tablespoon of oil before cooking the second batch. This method ensures every piece has that delicious crisp exterior.
Step 5: Combine Chicken and Scallions
Once both batches are cooked, turn off the burner. Add all the cooked chicken pieces back into the hot skillet along with the chopped scallions. The heat from the pan will slightly soften the scallions while keeping their freshness intact.
Step 6: Add the Sauce and Finish Cooking
Pour the whisked sauce over the chicken and scallions. Thanks to the residual heat in the pan, the sauce will thicken within 30 seconds to a minute, coating every piece of chicken in a shiny, flavorful glaze. Toss everything together to make sure the sauce is evenly distributed, then remove the pan from heat and get ready to enjoy!
How to Serve Easy Mongolian Chicken Recipe
Garnishes
For a fresh, bright touch, sprinkle extra chopped scallions or sesame seeds on top just before serving. These simple garnishes add a wonderful texture contrast and an inviting visual pop that makes the dish look even more tempting.
Side Dishes
The saucy richness of this Easy Mongolian Chicken Recipe pairs beautifully with steamed white rice, which soaks up every delicious drop of sauce. For a bit of crunch and greens, try serving it alongside lightly stir-fried vegetables or a crisp Asian-style salad to balance the flavors and textures.
Creative Ways to Present
Want to get a little fancy? Serve the chicken over cauliflower rice or noodles for a low-carb twist. You can even pile it onto bao buns or lettuce wraps for a fun finger-food option that’s perfect for sharing. The glossy sauce and tender chicken make any presentation feel indulgent.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Mongolian Chicken Recipe keeps really well in an airtight container in the fridge for up to 3 days. The flavors actually deepen and blend beautifully, making each reheated bite even tastier.
Freezing
If you want to prep ahead in larger batches, this chicken freezes nicely. Just allow it to cool completely, then pop it into a freezer-safe container or bag. It will keep well for up to 2 months, ready to thaw and reheat whenever you need a quick meal.
Reheating
For the best texture, reheat gently on the stovetop over low-medium heat. Stir occasionally so the sauce doesn’t burn and the chicken warms evenly. If you’re short on time, the microwave works too—just cover the dish and heat in short bursts to avoid drying out.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a bit fattier and more flavorful, which can add extra richness to the dish. Just make sure to cut them into similar-sized pieces for even cooking.
Is this recipe spicy?
The base recipe is mildly spiced with just a hint from optional red pepper flakes. If you prefer more heat, feel free to add more flakes or some fresh chili for a spicy punch.
Can I make this gluten-free?
Yes! Just substitute the soy sauce with a gluten-free tamari or coconut aminos, and ensure your cornstarch and other ingredients are gluten-free certified to keep all the flavors intact.
How do I get the sauce to thicken properly?
The cornstarch in the sauce is the thickening agent. Make sure the skillet is hot when you add the sauce, and stir constantly as it cooks to prevent lumps and encourage that perfect glossy coating.
Can I double this recipe for a bigger crowd?
Definitely! Just cook the chicken in batches to avoid overcrowding the pan and scale up the sauce ingredients accordingly. It’s a crowd-pleaser that’s easy to multiply.
Final Thoughts
There’s something incredibly satisfying about this Easy Mongolian Chicken Recipe—it’s quick, comforting, and bursting with the perfect balance of flavors that feel both familiar and exciting. Whether you’re cooking for your family or friends, this dish is guaranteed to bring smiles and full plates. Give it a try soon, and I promise you’ll keep coming back to it as a favorite staple in your kitchen.
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Easy Mongolian Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
This Easy Mongolian Chicken recipe features tender bite-sized chicken pieces coated in a savory and sweet sauce made from brown sugar, soy sauce, garlic, and ginger. Cooked quickly in a skillet for a beautifully browned finish, this dish is perfect for a flavorful weeknight dinner ready in just 30 minutes.
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper (to taste)
- 3 tablespoons cornstarch
- 3 tablespoons olive oil (divided)
- 1 small bunch scallions (green parts only), cut into 1-inch pieces
Sauce
- 1/3 cup packed brown sugar
- 1/3 cup water
- 1/3 cup low sodium soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon grated fresh ginger
- 3 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Prepare the chicken: Cut the chicken breasts into bite-sized pieces and place them in a medium bowl. Season with salt, pepper, and garlic powder. Sprinkle cornstarch over the chicken pieces and toss well until all pieces are evenly coated.
- Make the sauce: In a separate bowl, combine the brown sugar, water, low sodium soy sauce, cornstarch, grated fresh ginger, minced garlic, and crushed red pepper flakes if using. Whisk until smooth and set aside.
- Heat the oil: Place a skillet over medium-high heat and add 2 tablespoons of olive oil. Allow the oil to heat up thoroughly until shimmering.
- Cook the chicken in batches: Add half of the coated chicken pieces to the skillet, ensuring they are not overcrowded to enable even browning. Cook for about 4 minutes without moving, then flip the pieces and cook another 3 to 4 minutes until the chicken is golden brown and reaches an internal temperature of 165°F. Remove the first batch to a plate. Add the remaining tablespoon of olive oil and repeat this cooking process with the second batch of chicken.
- Combine chicken and scallions: Turn off the heat on the skillet. Return all cooked chicken pieces to the skillet along with the chopped scallions, stirring to combine.
- Thicken the sauce and finish the dish: Pour the prepared sauce into the hot skillet. The residual heat will quickly thicken the sauce in about 30 seconds to 1 minute. Toss the chicken and scallions thoroughly to coat in the thickened sauce. Remove from heat and serve immediately.
Notes
- Do not overcrowd the skillet when cooking chicken to ensure proper browning.
- Adjust the crushed red pepper flakes according to your preferred spice level.
- Use low sodium soy sauce to control the saltiness of the dish.
- Serve over steamed rice or noodles for a complete meal.
- Ensure chicken is fully cooked to an internal temperature of 165°F for food safety.
