Share

~ Follow on Pinterest ~

Mongolian Chicken is an easy chicken dish made with diced chicken breast chunks cooked in a sweet and savory sauce made with soy sauce, brown sugar, honey, ginger, garlic and with a bit of a kick from red pepper flakes.

---

---

Mongolian Chicken is a tasty chicken dish perfect for when you are craving take out.

These chicken breast chunks are coated in a flavourful sauce.

This Chinese chicken recipe takes about thirty minutes from start to finish and serves four.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this dish, I started by dumping some chicken broth, brown sugar, soy sauce, cornstarch, honey, garlic powder, ground ginger, and red pepper flakes into a mixing bowl.

I stirred all of the ingredients together well and set the bowl aside.

Then I heated some oil in a large skillet over medium heat.

I added some chicken breast chunks to the skillet.

I cooked the chicken breasts chunks until there was no pink remaining on the outside but the chicken was not cooked through.

When the chicken was almost done cooking I added some minced garlic to the skillet and stirred well.

Then I poured the prepared sauce mixture over the chicken in the skillet.

I left the dish to simmer until the sauce thickened and the chicken was cooked through.

I added some chopped green onions to the skillet.

I stirred well.

Then the Mongolian chicken was ready to serve.

 

I served my chicken over white rice and sprinkled sesame seeds on top.

This sweet and savoury chicken is sure to be a family favourite.

If you are looking for a tasty alternative to Chinese take out, then you need to try this Mongolian Chicken!

More Easy Chicken Dinner Recipes You’ll Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Mongolian Chicken:

• 1 cup chicken (or vegetable) broth
• ¾ cup brown sugar
• ½ cup low sodium soy sauce
• 3 tablespoons cornstarch
• 1 tablespoon honey
• ½ teaspoon garlic powder
• ¼ teaspoon ground ginger
• ¼ teaspoon red pepper flakes
• 2 boneless, skinless chicken breasts, diced into bite-sized pieces (½ inch)
• 3 tablespoons vegetable oil
• 1 teaspoon garlic, minced
• ¼ cup green onion, chopped into 1-inch pieces
• Sesame seeds for garnish

How to Make This Mongolian Chicken:

1. Dump the chicken broth, brown sugar, soy sauce, cornstarch, honey, garlic powder, ground ginger, and red pepper flakes into a mixing bowl.
2. Stir well and set aside.
3. Heat the vegetable oil in a large skillet over medium heat.
4. Once the oil is hot add the chicken breast chunks to the pan and cook until no pink remains on the outside but the chicken is not cooked through.
5. Drain the oil form the skillet.
6. Add the minced garlic to the skillet. Stir well and cook for 1 minute.
7. Pour the prepared sauce over the chicken in the skillet.
8. Leave to simmer, stirring occasionally, until the the sauce thickens and the chicken is cooked through. 3 – 5 minutes.
9. Add the chopped green onions to the skillet and stir well.
10. Serve over cooked rice and garnish with sesame seeds.
11. Enjoy!

FAQS:

How should I store the Mongolian chicken?

• Store in an airtight container in the refrigerator for 2-3 days.

How do I thicken or thin out the sauce?

• If you want to make the sauce a bit thicker, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water, then add to the sauce. Do not just add the cornstarch straight to the sauce or it will become lumpy. Conversely, add water or extra chicken broth to thin out the sauce.

What are substitutions/alterations that I can make?

• Serve over noodles instead of rice.
• You can also add 1-2 tablespoons of hoisin sauce to create a different flavor.
• Additionally, the seasoning amounts in the sauce can be adjusted to your liking.

This post contains affiliate links. Read our disclosure here.

As an Amazon Associate I earn from qualifying purchases.

Share