Sweet Savory Mongolian Chicken is the answer to that weeknight dinner slump. Ever catch yourself opening the fridge and just—blanking out? Same. That’s usually when I go hunting for something easy but actually satisfying. A little sweet, a little savory, and just sticky enough to be crave-worthy. Plus, you don’t need a bunch of wild ingredients. I mean if you’re already a fan of dishes like this creamy garlic parmesan chicken twisted pasta or something rich and homey like this sweet potato pie recipe, then Mongolian Chicken might just be your new go-to. Quick, crowd-pleasing, and packs enough flavor for leftovers (if you ever have any).
What is Mongolian Chicken made of?
Okay, so the funny bit—Mongolian Chicken actually isn’t from Mongolia. You’ll find it in your favorite takeout spot though, usually right next to beef and broccoli. The real heart of it? Simple. Chicken breast or thigh, whatever you’ve got handy. Toss in a sauce that does most of the work—think soy sauce, brown sugar, garlic, and sometimes ginger. The sugar caramelizes, the soy brings salt, and suddenly you have that delicious glossy glaze. I’ve even tried a splash of hoisin if I want things richer. Or heck, honey when I’m feeling extra. Scallions on top? Absolutely required even if you just like the look (I do).
How do you make Mongolian chicken?
Let’s not overdo it with fancy steps. You basically cut chicken into bite-size chunks. Season them. Toss with a tiny bit of cornstarch—this gets the outside crisp and helps the sauce stick later. Then stir-fry in a hot pan until they’re golden (don’t crank the heat too high though or you’ll set off every smoke alarm—I’ve done it). Meanwhile, you’re cooking up your sauce separately or even just in the same pan once the chicken’s out. Pour sauce over chicken, get that wonderful bubbling-action-as-the-sauce-thickens going. Back in goes the chicken, and let things get sticky and glossy and ridiculous. Serve with rice or try it with noodles for a change. I’ve never had anyone complain about extra sauce soaking into their rice—just saying.
Expert Tips
I won’t pretend I nail it every time, but here’s what actually works for me:
- Slice chicken as evenly as you can. It cooks so much better; nobody likes random rubbery bites.
- Don’t rush the sauce. Let it thicken and bubble, trust me, flavor gets deeper.
- Give scallions or sesame seeds a heavy hand at the end. It really does make it look like a five-star restaurant dish.
Honestly, once you get the hang of it, you’ll probably start riffing off the basic recipe. Trust your taste buds more than the recipe sometimes.
Storage and reheating
Here’s a thing nobody tells you: leftovers are the best part. If you have any. Move them to an airtight container as soon as they’re cool. Refrigerator? Good for 2-3 days, easy. For reheating, I love a quick zap in the microwave, but a skillet keeps chicken from getting chewy. Add a splash of water if it’s too sticky. Oh! It actually freezes well, too, just don’t expect the same crispy edges. But hey, better than dialing for overpriced takeout when you’re hungry at midnight.
| Storage Method | How Long? | Pro Tip |
|---|---|---|
| Refrigerator | 2-3 Days | Use airtight container |
| Freezer | Up to 1 Month | Label with date |
| Microwave | – | Add a splash of water for moisture |
Variations
The base recipe is a playground for tweaks, no joke. Use boneless thighs if you like it juicier. Ever swapped out chicken for tofu? Actually dang good. Add broccoli or snap peas right at the end to bulk up the nutrition (and the crunch). Want a coconut twist? Serve it in a bowl with sticky rice—kind of like this coconut chicken rice bowl I love. My friend tried tossing in toasted cashews once too, which was ridiculous—in a good way. I’ve even heard folks add pineapple for extra tang, though I haven’t braved that one yet. Okay, here’s something wild: toss leftovers into a wrap for lunch. Mongolian Chicken for the win, again.
Common Questions
Q: Does Mongolian Chicken have to be spicy?
Nope, not at all—you control the heat. Add chili flakes if you want some kick.
Q: Can I make it gluten-free?
Easily. Use gluten-free soy sauce or tamari instead of regular soy sauce.
Q: What can I serve it with?
Rice is classic, but noodles or even roasted veggies work great on the side.
Q: Is it okay to double the recipe?
For sure. Just use a big enough pan and maybe cook chicken in batches.
Q: Does it taste good the next day?
Oh absolutely—sometimes the flavors get even better overnight.
Why You’ll Want to Make This Again (and Again)
So here’s the short version. Mongolian Chicken is one of those dishes that makes you feel like a kitchen hero (without frying your brain or spending hours at the stove). It’s crazy weeknight-friendly, easy on ingredients, and no one complains about having it for leftovers. Take it from me—after years of burnt or bland chicken, this is the one that stuck. And hey, if you’re in the mood for something creamy after, there’s always this creamy parmesan chicken rice that never disappoints. Oh, and if you want more inspo, check out the ideas at Easy & Quick Mongolian Chicken or see the crowd-pleasers at Mongolian Chicken – Dinner at the Zoo. Let me know if you cook it—unless you eat it all before snapping a pic, which, honestly, I get.
Print
Sweet Savory Mongolian Chicken
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (if using gluten-free soy sauce)
Description
A quick and delicious weeknight dinner that’s sweet, savory, and sticky, perfect for satisfying cravings and great as leftovers.
Ingredients
- 1 pound boneless chicken breast or thighs, cut into bite-sized chunks
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1/4 cup brown sugar
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced (optional)
- 2 tablespoons vegetable oil
- 3 scallions, sliced
- Cooked rice or noodles, for serving
Instructions
- In a bowl, toss chicken chunks with cornstarch to coat.
- Heat vegetable oil in a pan over medium-high heat and stir-fry the chicken until golden brown.
- In a separate bowl, mix soy sauce, brown sugar, garlic, and ginger.
- Pour the sauce into the hot pan after the chicken is cooked, allowing it to thicken.
- Return the chicken to the pan, stirring to coat with the sauce until sticky and glossy.
- Serve hot over cooked rice or noodles and garnish with scallions.
Notes
For extra flavor, consider adding a splash of hoisin sauce or honey. You can also bulk it up with vegetables like broccoli or snap peas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg