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–+ servings
a bowl with mongolian chicken over rice
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5 from 2 votes

Easy Mongolian Chicken

This Mongolian chicken recipe is fast, easy, and better than takeout! Crispy bites of juicy chicken are coated in a mouthwatering savory-sweet sauce in this 30-minute meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Asian American
Keyword: Mongolian chicken recipe
Servings: 4
Author: Natasha Bull

Ingredients

  • 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" pieces

Sauce ingredients:

  • 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

  • Cut the chicken into bite-size pieces and place it in a medium bowl. Season with some salt & pepper, the garlic powder, and sprinkle the cornstarch over it. Toss until coated.
  • Add the sauce ingredients to another bowl and whisk together.
  • Heat 2 tablespoons of olive oil in a skillet over medium-high heat for a few minutes.
  • Once the pan is HOT, add half of the chicken to the skillet and ensure each piece isn't crowded so it browns better. Cook for 4 minutes and then flip and cook another 3-4 minutes or so using cooking tongs. Chicken should be browned and cooked through (165F). Transfer the chicken to a plate. For the second batch, add another tablespoon of olive oil to the pan.
  • Once the second batch of chicken is done, turn the burner off, then add the chicken that's on the plate back to the skillet, along with the chopped scallions.
  • Pour the sauce into the skillet. The pan should still be very hot, so the sauce will thicken in about 30 seconds to one minute. Toss it with the chicken to coat thoroughly. Take the pan off the heat and serve immediately.

Notes

  • This recipe has been modified from its original version that was published in 2019, but I have linked a PDF of it if you enjoyed it as-is.

Nutrition

Calories: 277kcal | Carbohydrates: 28g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 841mg | Potassium: 343mg | Fiber: 1g | Sugar: 18g | Vitamin A: 114IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg
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