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This Mongolian chicken recipe is fast, easy, delicious, and better than takeout! It can be on your table in under half an hour.
As a rule, I’m not usually one for copycat recipes or bothering with recreating something you can easily (and pretty cheaply) buy. That’s why I rarely make fries at home, for example. 😛 However, recipes like teriyaki chicken, or in this case, Mongolian chicken can actually be done well at home.
You can make this “takeout fakeout” dish in less than 30 minutes, which is faster than going out and picking up food or waiting for delivery.
The trick in making these types of recipes taste like takeout is the cornstarch. It keeps the chicken pieces tender and thickens the sauce right up.
Mongolian chicken ingredients
- chicken breasts
- olive oil
- brown sugar
- fresh ginger
- soy sauce
- sriracha sauce
- scallions (for garnish)
The Mongolian chicken sauce in this recipe has a little bit of kick to it from the sriracha sauce, but I wouldn’t say it’s too spicy. Every recipe for this sauce is a little bit different, but as usual, I tried to keep the recipe nice and simple without adding too many ingredients. The sauce is fairly sweet, but the ginger, soy sauce, and sriracha also give a nice savory quality to it.
What to serve with Mongolian chicken
I serve it with jasmine rice and scallions on top. I sometimes sprinkle some sesame seeds on, but that’s totally optional.
Want to make this into a meal prep recipe? Try my Mongolian chicken meal prep bowls.
You may also like my Instant Pot teriyaki chicken recipe.
Have you ever made Mongolian chicken at home?
Questions? Let me know in the comments below!
Easy Mongolian Chicken
- 2 large chicken breasts cut into bite-size pieces
- 3 tablespoons cornstarch
- 1 tablespoon olive oil
- 1/2 cup (packed) brown sugar
- 3 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon soy sauce
- 1 teaspoon sriracha sauce
- 1 cup water
- Scallions chopped, to taste
- Prep your chicken and add it to a large ZipLoc bag along with the cornstarch. Toss until coated.
- Add the sauce ingredients (brown sugar, garlic, ginger, soy sauce, sriracha, and water) to a small bowl and whisk together.
- Add the oil to a skillet, along with the chicken. Give it a stir and cook it over medium-high heat for a few minutes, stirring occasionally, until the chicken is no longer pink on the outside.
- Pour the sauce into the skillet and reduce the heat to medium. Cook for a few more minutes until the chicken is cooked through and the sauce has thickened.
- Serve with rice and garnish with scallions if you wish.
- The ginger is much easier to grate if it's frozen. I always keep some fresh ginger in the freezer and I use my Microplane grater/zester to easily grate it.
- Use 2 larger or 3 smaller chicken breasts.
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