How To Make Mongolian Chicken Recipe Easy

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Craving a restaurant-quality stir-fry but short on time? This Mongolian Chicken recipe is your answer. Packed with flavor and ready in under 30 minutes, it’s a perfect weeknight dinner that’s sure to impress your family.


Mongolian Chicken
Mongolian Chicken

1 pound boneless, skinless chicken breasts, thinly sliced

  • 1/4 cup soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon Sriracha (or to taste)
  • 1/2 teaspoon grated ginger
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1/2 cup chopped green onions

  • Instructions:

    1. Marinate the Chicken: In a large bowl, whisk together soy sauce, cornstarch, brown sugar, rice vinegar, Sriracha, ginger, garlic powder, and black pepper. Add the sliced chicken and toss to coat evenly. Marinate for at least 15 minutes, or up to 30 minutes for extra flavor.

    2. Stir-Fry the Vegetables: Heat vegetable oil in a large skillet or wok over high heat. Add the bell peppers and broccoli florets and stir-fry for 3-4 minutes, or until slightly softened. Remove the vegetables from the pan and set aside.

    3. Cook the Chicken: Add the chicken (discarding any remaining marinade) to the hot pan. Cook, stirring constantly, for 5-7 minutes, or until the chicken is cooked through and golden brown.

    4. Combine and Serve: Return the cooked vegetables to the pan with the chicken. Stir in the chopped green onions and cook for an additional minute, until heated through.

    5. Serve immediately over rice or noodles.

    Nutrition Facts (per serving)

    Calories: 350

  • Fat: 15g
  • Carbohydrates: 25g
  • Protein: 30g
  • Sodium: 800mg (depending on the soy sauce used)

  • Note: These are approximate nutrition facts and may vary depending on the ingredients used.


    This Mongolian Chicken recipe is a delicious and easy way to enjoy a flavorful and satisfying meal at home. It’s customizable to your spice preference and can be easily adapted to include other vegetables you might have on hand.

    Frequently Asked Questions (FAQs)

    1. Can I use a different type of protein? Absolutely! This recipe works well with thinly sliced pork, beef, or even tofu.

    2. What can I substitute for the Sriracha? If you don’t like spicy food, you can omit the Sriracha or substitute it with a teaspoon of red pepper flakes for a milder kick.

    3. How can I thicken the sauce? If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add the slurry to the pan while stirring constantly during the last minute of cooking.

    4. What kind of rice or noodles go well with this dish? White rice, brown rice, or even lo mein noodles would all be delicious options.

    5. Can I make this recipe ahead of time? The cooked chicken and vegetables can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat until warmed through.