Mongolian Chicken Recipe

Angled view of a Mongolian chicken stirfry loaded with crispy chicken and beautifully cooked vegetables over a serving of rice on a plate. Hostess At Heart

4.50 from 2 votes

This easy Mongolian Chicken recipe is quick, saucy, and so much better than takeout. Tender chicken in a savory-sweet ginger soy sauce with crispy stir fry vegetables, all served over rice. On the table in 50 minutes!

Prep Time 15

Cook Time 35

Total Time 50

Servings

Author Hostess At Heart

Ingredients

1 lb chicken breast skinless and boneless, sliced 1/2 inch thick
¼ cup cornstarch
3 tbsp oil canola, olive, or sesame, divided
1 tbsp ginger grated fresh
1 tbsp garlic minced
½ cup water
½ cup soy sauce low sodium
¼ cup brown sugar light or dark
1 tsp red pepper flakes

Stirfry Vegetables

4 cups vegetables sliced in 1 inch strips. (asparagus, mushrooms, broccoli, onion, bell peppers, and zucchini all work great)

Rice

1 cup Brown rice Cooked accordingly to package directions

Garnish, optional

green onions thinly sliced
matchstick carrots

Instructions

Rice

Start your brown rice cooking according to the package directions. It takes 35–45 minutes, so starting it first keeps everything on schedule.

Make the Sauce

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the garlic, ginger, soy sauce, water, brown sugar, and red pepper flakes. Stir and cook for 2 minutes.
Pour the sauce into a bowl and set it aside. You'll add it back at the end.

Coat and Cook the Chicken

Pat the sliced chicken dry with a paper towel. Add it to a bowl and toss with the cornstarch until every piece is evenly coated. Shake off any excess.
Drizzle 1 tablespoon of oil into the same skillet over medium-high heat. Once hot, add the chicken in a single layer. Brown on both sides, about 3–4 minutes per side. Transfer to a plate. (It doesn't need to be fully cooked through yet.)

Stir Fry the Vegetables

Add the remaining 1 tablespoon of oil to the pan. Add your prepared vegetables and cook over medium-high heat, stirring occasionally, until slightly browned and just tender but still crispy — about 4–5 minutes.

Combine and Serve

Return the browned chicken to the pan with the vegetables. Pour the sauce over everything. Toss to coat and cook for 1–2 more minutes, until the chicken is cooked through (internal temperature of 165 °F) and everything is glossy with sauce.
Spoon over cooked rice. Garnish with sliced green onions or matchstick carrots if desired. Serve immediately.

Notes

Vegetable options: Asparagus, mushrooms, broccoli, onion, red or green bell peppers, zucchini, snap peas, bok choy, and baby corn all work beautifully. Use what you have!

Protein swap: Beef works great in this recipe too! Try thinly sliced flank steak or sirloin in place of chicken.

Gluten-free: Substitute tamari or coconut aminos for the soy sauce.

Storage: Leftovers keep in the refrigerator for up to 4 days in an airtight container. Store rice separately.

Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Make ahead: The sauce can be made up to 3 days in advance and stored in a jar in the refrigerator.

Nutrition

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!