4.5 from 2 votes

Mongolian Chicken with Roasted Vegetables

Mongolian Chicken is quick and easy to make. Best of all, it is delicious to eat and versatile enough that anyone would love it.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 6
Author Hostess At Heart


  • 1 lb chicken breast skinless and boneless, sliced 1/2 inch thick
  • 1/4 cup cornstarch
  • 3 tablespoons oil canola, olive, or sesame, divided
  • 1 tablespoon ginger grated fresh
  • 1 tablespoon garlic minced
  • 1/2 cup water
  • 1/2 cup soy sauce low sodium
  • 1/4 cup brown sugar light or dark
  • 1 teaspoon red pepper flakes
  • Vegetables of your choice cleaned and chopped in 1 inch strips. asparagus, mushrooms, broccoli, onion, red or green bell Peppers and zucchini work well
  • 1 cup brown rice cooked according to package directions
  • green onions or matchstick carrots as garnish if desired. Thinly sliced


  • Start cooking rice according to package directions. It should take 35 to 45 minutes.
  • Drizzle oil in the bottom of a large skillet or wok. When hot, add garlic, ginger and sauce. Cook for 2 minutes. Pour into a bowl and set aside.
  • Add chicken to a separate bowl and coat with corn starch.
  • Drizzle the same large skillet or wok with oil. When hot, add chicken. Brown on both sides. Return to a bowl or plate once browned.
  • Coat the skillet with the oil once more. Add vegetables and continue cooking until browned.
  • When finished, add chicken and cover with sauce.
  • Garnish with onions or carrots. Serve immediately over rice.


Beef can be substituted for chicken if desired.


Serving: 6g | Calories: 333kcal | Carbohydrates: 40g | Protein: 21g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1179mg | Potassium: 424mg | Fiber: 1g | Sugar: 9g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
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