★ Why You'll Love this Recipe ★
Ready in just 15 Minutes
Tastes just as good as Chinese takeout and ready in nearly 15 minutes, this Mongolian chicken will soon become a weeknight staple.
Delicious
Crispy yet moist bites of chicken coated in a sticky, sweet, and tangy sauce will have even the picky eater coming back for seconds.
Meal-Prep Friendly
This saucy and sweet Mongolian chicken recipe is great for meal prep. Leftovers store well and reheat nicely for a tasty yet quick and easy lunch, saving you the expense of eating out.
The honey ginger sauce is so tasty you'll be glad you have plenty of it to enjoy over rice and/or veggies.
This Mongolian chicken recipe is:
Easy to make: This Mongolian chicken recipe comes together and is on the table in just 20 minutes. It’s a game-changer for busy nights.
Versatile: You can serve this sticky chicken multiple ways and create a new meal from it each time you heat it up.
Delicious: The sweet and tangy sauce tastes better than anything you’ll get from a restaurant and is healthier for you too!
★ Ingredients You'll Need ★
One of the perks about this recipe is that you don’t need many ingredients for it to come together.
- Chicken breasts: You’ll be cubing the chicken breasts so boneless and skinless work best. Though you can use thighs instead, they will give off much more juice.
- Cornstarch: Used to thicken the sauce. Arrowroot powder can work here also.
- Sauce seasonings: You’ll need the basics like fresh ginger and garlic as well as sesame oil and soy sauce for flavor.
- Honey: Though other sweeteners will work, honey gives a thicker and stickier texture to the sauce.
- Chicken stock: Homemade or store-bought chicken broth can work and each will bring a unique flavor to the dinner.
★ How to Make this Recipe ★
In just a few steps, dinner is done!
Here's a look at the process:
- Toss chicken in cornstarch.
- Cook chicken. Set aside.
- Heat and whisk sauce ingredients.
- Thicken sauce with cornstarch slurry.
- Add chicken to sauce.
- Serve over cooked rice with garnishes.
★ Tips & FAQs ★
Add a roasted vegetable to complete this meal. Broccoli, a stir fry vegetable medley, or an Asian salad are all great options that pair well with this Mongolian chicken.
This yummy Mongolian chicken dinner recipe is excellent served over rice. The saucy chicken actually also tastes delicious in a wrap or served over top of a salad the next day making it a tasty and versatile meal prep recipe.
Allow chicken to cool before placing leftovers in an airtight container. They will stay fresh in the fridge for 5 days. You can reheat them in the microwave or on the stove with a bit of extra water until heated through.
If you like a little heat, stir in garlic chili sauce or red pepper flakes to taste.
Yes! Mongolian chicken is freezer-friendly.
Allow to cool fully before placing in an airtight container or plastic freezer bag. Store with the sauce for up to 2 months. Let it thaw overnight in the fridge before you need it, then reheat it on the stove. Rice and veggies should be stored and reheated separately.
You can add chopped broccoli, bell peppers, or snap peas once the sauce has started to thicken.
However, keep in mind that by adding vegetables you’ll have less sauce left over so you may want to double the sauce.
Another option is to steam the vegetables then add them with the chicken and rice in a bowl afterward.
★ More Homemade Chinese Food Recipes ★
Love Chinese food?
Check out all my easy Chinese-style recipes and Pin your favorites for later.
Saucy Mongolian Chicken
Equipment
- wok or skillet
Ingredients
Chicken
- 1 lb chicken (breast or tenderloin), cubed
- ¼ cup cornstarch divided (2 teaspoons reserved)
Sauce
- 1 tablespoon vegetable oil
- ½ cup low-sodium soy sauce
- ⅓ cup chicken stock (reserve 1 tablespoon for slurry)
- ½ cup honey
- 4 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon toasted sesame oil
- 2 teaspoon cornstarch
Serve with
- 2 cups cooked white rice warmed
Garnish
- 1 teaspoon sesame seeds
- 2 green onions sliced
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Instructions
- Prep chicken. In a medium bowl, toss cubed chicken with cornstarch until fully coated. Set aside.
- Cook chicken. In a large skillet (or wok) over medium-high, heat oil. When a drop of water sizzles in the oil, add chicken.Cook for 4 to 7 minutes or until juices run clear and internal temperature reached 165ºF.Transfer cooked chicken to a clean bowl.
- Make the sauce. To the skillet, add soy sauce, chicken stock (reserve 1 tbsp), honey, garlic, ginger, and toasted sesame oil. Whisk until combined.
- Thicken sauce with cornstarch slurry. In a small dish, add 1 tablespoon of chicken broth to cornstarch and whisk to combine. Add slurry to the sauté pan. Stir until sauce is thick.
- Combine chicken with sauce and serve. Transfer chicken to the sauté pan with sauce. Toss the chicken until it fully coated. Heat for 2 minutes to reheat chicken as needed.
- Serve. Add cooked rice to bowl and spoon chicken and sauce over top. Garnish with sesame seeds and green onions and serve.
Notes
- This recipe also works well with beef! Start with sliced steak and use beef broth.
- Boneless, skinless chicken thighs always work with this recipe.
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