Quick Mongolian Chicken

Try this delicious and easy Mongolian Chicken for a flavorful homemade dinner! Tender pieces of chicken are coated in a rich, savory sauce with the perfect balance of sweet, garlicky, and slightly spicy flavors. Served with crisp vegetables and steamed rice, this restaurant-style meal comes together quickly and is perfect for a busy weeknight.

Prep Time: 15 minutes
Marinating Time: 15 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4

Ingredients

For the Chicken

• 700 g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 3 tablespoons cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper

For the Sauce

• ½ cup soy sauce
• ⅓ cup brown sugar
• ½ cup chicken broth
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 3 garlic cloves, minced
• 1 teaspoon freshly grated ginger
• ½ teaspoon red pepper flakes, optional

For the Vegetables

• 1 tablespoon vegetable oil
• 1 bell pepper, sliced
• 1 small onion, sliced
• 1 cup broccoli florets
• 2 green onions, sliced

For Serving

• Steamed white or jasmine rice
• Sesame seeds
• Extra sliced green onions

Instructions

1. Marinate the Chicken

Place the chicken pieces in a large bowl. Add the soy sauce, vegetable oil, garlic powder, and black pepper. Toss well to coat.

Let the chicken marinate for 15 minutes.

2. Coat the Chicken

Add the cornstarch to the marinated chicken and toss until each piece is lightly coated.

3. Prepare the Sauce

In a small bowl, whisk together the soy sauce, brown sugar, chicken broth, hoisin sauce, rice vinegar, sesame oil, minced garlic, ginger, and red pepper flakes.

Set aside.

4. Cook the Chicken

Heat a large skillet or wok over medium-high heat and add 1 tablespoon vegetable oil.

Add the chicken in a single layer, working in batches if necessary. Cook for about 3–4 minutes per side, until golden brown and cooked through.

Transfer the chicken to a plate.

5. Stir-Fry the Vegetables

Add another tablespoon of oil to the skillet if needed.

Add the onion, bell pepper, and broccoli. Stir-fry for 3–5 minutes, until the vegetables are tender-crisp.

6. Add the Sauce

Pour the prepared sauce into the skillet with the vegetables.

Bring it to a gentle simmer and cook for 2–3 minutes, allowing the sauce to begin thickening.

7. Combine Everything

Return the cooked chicken to the skillet.

Toss everything together and simmer for another 2–3 minutes, until the chicken is completely coated in the glossy sauce.

8. Garnish and Serve

Remove from the heat and sprinkle with sliced green onions and sesame seeds.

Serve immediately over steamed white or jasmine rice.

Helpful Tips

• For extra-tender chicken, use boneless chicken thighs.
• Don’t overcrowd the skillet when cooking the chicken; this helps it brown instead of steaming.
• Adjust the red pepper flakes according to your preferred level of heat.
• For a thicker sauce, simmer it for an additional minute or two.
• Add extra broccoli, bell peppers, or snap peas for a vegetable-packed meal.
• Serve immediately with plenty of steamed rice to soak up the delicious sauce.