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Mongolian Chicken - tender and juicy Chinese chicken stir-fry with scallions and brown sauce. This Mongolian Chicken recipe is so much better than takeout.
We all love Mongolian Beef, but today I am shaking things up with Mongolian Chicken, which is even better as most people love and eat chicken.
This recipe is the epitome of Chinese stir fries; silky, tender, velvety and juicy pieces of chicken marinated and coated with corn starch, and stir-fried with the delicious brown sauce.
If you follow my recipes, I am very sure you can make restaurant quality Chinese food at home that taste much better than takeout!
Now let’s talk about the secret techniques of making the best Mongolian chicken at home.
First of all, you will need ginger and garlic. They impart amazing aromas to the chicken.
Secondly, the sauce should be a bit thick but still runny, and not overly starchy.
Make this for dinner tonight and enjoy!
Frequently Asked Questions
This recipe is only 328 calories per serving.
What To Serve With Mongolian Chicken
Serve this dish with steamed rice. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Mongolian Chicken
Ingredients
- 10 oz (280 g) boneless and skinless chicken breast, cut into cubes
- 1 tablespoon soy sauce
- 1/2 tablespoon Chinese rice wine , or Shaoxing rice wine, optional
- 1 teaspoon sesame oil
- 1/2 tablespoon cornstarch
- 1 1/2 tablespoon oils
- 2 cloves garlic, minced
- 1 inch (2.5 cm) piece ginger, peeled and sliced
- 6 stalks scallions, cut into 2-inch strips (5 cm)
- white sesame, optional
Sauce:
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1/4 cup water
- 1/2 tablespoon sugar
- 1/4 teaspoon dark soy sauce
Instructions
- Marinate the chicken with soy sauce, rice wine (if using), sesame oil, and cornstarch. Stir to combine well. In a small bowl, mix all the sauce ingredients together, stirring to blend thoroughly. Set aside.
- Heat a skillet or wok over high heat. Add 1/2 tablespoon of oil, then add the chicken. Toss and stir-fry until the surface turns white but the chicken is not fully cooked. Remove from the skillet and set aside. Wipe the skillet or wok clean with paper towels, then add the remaining 1 tablespoon of cooking oil.
- Once the oil is hot, add the garlic and ginger, and stir-fry until aromatic. Add the chicken and give it a few quick stirs before adding the sauce. Stir continuously until the sauce thickens and the chicken is fully cooked. Add the scallions and stir to combine. Top the chicken with sesame seeds and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What vegetable side dish would you suggest making to have with this Mongolian Chicken? Just curious..
Thanks for all your wonderful recipes.
Please check the Menu Pairing in the post.
I love all your recipes. Every time I make something, I have to increase it 5 or 6 times because we like to eat and have our left overs. Many of your recipes remind me of the ones my mother and grandmother use to make. We are Chinese but lived in Vietnam until 1980. My mother’s and grandmother’s recipes are a blend of Chinese and Vietnamese ingredients. Thank you for sharing your recipes with us because I wouldn’t be able to cook for my family if you didn’t. My mom and grandmother was not able to pass down their recipes to me since they are both gone. Unfortunately, I was not interested in cooking until after they passed. You have been a huge help. I have heard my children say several times, “This reminds me of when Grandma cooked for us.” I love hearing that.
Awesome Lynn thanks for sharing your story. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
I love all your recipes. Every time I make something, I have to increase it 5 or 6 times because we like to eat and have our left overs. Many of your recipes remind me of the ones my mother and grandmother use to make. We are Chinese but lived in Vietnam until 1980. My mother’s and grandmother’s recipes are a blend of Chinese and Vietnamese ingredients. Thank you for sharing your recipes with us because I wouldn’t be able to cook for my family if you didn’t. My mom and grandmother was not able to pass down their recipes to me since they are both gone. Unfortunately, I was not interested in cooking until after they passed. You have been a huge help. I have heard my children say several times, “This reminds me of when Grandma cooked for us.” I love hearing that.
Hi Bee – your recipes are amazing and I’ve been cooking them for my family religiously for the last couple of years – as I have a big family I normally cook 3 x the amount of meat – if I do this, would you recommending increasing the quantity of the marinade and sauce and other ingredients by 3 x as well? I made the Mongolian Chicken this afternoon and a family member suggested it was too salty? Thank you and keep up the amazing work x
Hi Navina, sorry for the late response, I was traveling. Yes you can increase x3, but for oyster sauce and soy sauce, you can do x2 and add salt to taste after cooking so your Mongolian Chicken won’t be too salty! :)
ok, I know you will have a chuckle over this!
I got tired of buying the soy sauce in the grocery store because the container is small and the soy sauce runs out pretty quickly.
So I went to an Asian Market and bought a liter bottle of soy sauce!
But everything I made with it – the sauce was a lot darker(and saltier) than I expected.
In your Mongolian chicken recipe, for the main part you use soy sauce, but for the sauce part, you use dark soy sauce! That was sort of an aha moment for me! I went into the kitchen to see what kind of soy sauce, and sure enough it was dark soy sauce!
Never knew there was anything but soy sauce and low sodium soy sauce, but I am wiser now!!
That recipe looks really good too. My sister and I are going to an Asian restaurant tomorrow for lunch, and I was looking at the menu and did a google search on Mongolian Chicken. Since I enter your site’s giveaways, I was familiar with your site and checked your recipe first! There have been times I have been adventurous and ordered something that sounded interesting, and then when the meals arrived decided I should have ordered what my sister did! I think I won’t order the Mongolian Chicken but I definitely will try your recipe. I mostly use the crock pot or instant pot, but this recipe doesn’t take a lot of time, so I will have to try it out!
Thanks for all your giveaways & your recipes!
i love Mongolian chicken I cant wait to eat it again at china wok
I tried your Mongolian hicken recipe which came out so welland I loved it
Hi Bee,
I’m assuming that when you say “white sesame” that you mean sesame seeds. Is that correct?
BTW, I LOVE your recipes!
Is this a well known American dish? I wonder what the history is behind it, and how it came to be known as “Mongolian” chicken.
Yes it’s an American-Chinese dish. There is a Mongolian beef dish that is very popular and this is Mongolian Chicken.
Admiring the hard work you put into your blog and in depth
information you provide. It’s good to come across a blog every once in a while that isn’t the
same old rehashed material. Great read! I’ve bookmarked your site and I’m adding your
RSS feeds to my Google account.
Thank you so much for sharing your recipes with everyone. I’ve been trying many of them, and I have been very pleased, with each of them. My families favorite so far, has been the Mongolian chicken, served with white rice. It makes an awesome dinner, with no complaints. :)
Thanks Brenda for trying my Mongolian Chicken recipe.