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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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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.
Can l use chicken tenders instead of chicken breast? And also do you have a cookbook that l can purchase?
Hi, yes absolutely you can use chicken tenders for this recipe. You can purchase my cookbook at this link: https://www.amazon.com/gp/product/0804841470/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=rasamala-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=0804841470&linkId=5176013e8ffc1add18a5d3306ee3087b
I made this recipe tonight for my family and we all loved it!!! It was way better than take out. Lots of chicken, tender and saucey. Savory and a little sweet, very very good. We will do this recipe again!
I will definitely try this! By the way, your rendang looks awesome too. Thanks for sharing x