how to make mongolian chicken stir fry | Family Cuisine

Mongolian chicken stir fry is a popular Chinese dish. It is made with ground chicken, ginger, soy sauce and garlic in a wok or skillet. The ingredients are then stir-fried until the meat is cooked through and the

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This Mongolian chicken is crispy slices of chicken breast stir fried in a sweet and savory sauce. A restaurant favorite that tastes even better when you make it at home!

I’m a huge fan of Mongolian beef, but I have to say, I think I may like this easy Mongolian chicken even better. The chicken is perfectly crispy on the edges and the sauce has the perfect balance of flavors.

Reading: how to make mongolian chicken stir fry

Mongolian chicken with green onions in a skillet.

I recently ordered Mongolian chicken at my local Chinese restaurant instead of my go-to Mongolian beef, and boy am I hooked. I decided I needed to learn how to make this dish at home, and it’s been on constant rotation in our house ever since.

How do you make Mongolian chicken?

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This recipe starts with thin pieces of chicken breast. I recommend partially freezing your chicken breasts to make them easier to slice. You can cube your chicken if that’s easier, but I think the long thin slices are better because they have more surface area for the sauce to cling to. The chicken is coated in cornstarch and stir fried until crispy.

Crispy sliced chicken breast in a pan.

What is Mongolian sauce made of?

The crispy chicken pieces are coated in Mongolian sauce which is a combination of soy sauce, sesame oil and brown sugar. This dish also gets its flavor from the garlic, ginger and green onions that are added in during the cooking process.

Sliced chicken breast in a skillet with Mongolian sauce and green onions.

Tips for Mongolian chicken

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I keep this dish true to the restaurant version by just including chicken and green onions in the sauce. You can absolutely add more vegetables if you like, some great choices are

  • Zucchini
  • Water chestnuts
  • Sliced carrots
  • Broccoli
  • Mushrooms
  • Red peppers

I typically serve Mongolian chicken over steamed rice, but it’s also great over zucchini noodles or cauliflower rice if you’re looking to watch your carbs. If you’re not watching your carbs, try it with a side of chow mein.

Mongolian chicken served over a bowl of rice.

If you’re not a fan of chicken breast, feel free to use chicken thighs in this dish. Or try something completely different and use shrimp instead of chicken, I’ve done that before and it’s fabulous. Regardless of how you choose to serve it, Mongolian chicken is sure to be a hit! My kids like it so much that they even ask to have it for lunch the next day.

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More asian dishes you’ll enjoy

  • Sweet and Sour Chicken
  • Chicken Lettuce Wraps
  • Pepper Steak
  • Slow Cooker Orange Chicken
  • Homemade Egg Rolls

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