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.

Mongolian Chicken Recipe | Chicken Stir Fry | Asian Chicken #chicken #stirfry #asian #dinner #dinneratthezooMongolian Chicken Recipe | Chicken Stir Fry | Asian Chicken #chicken #stirfry #asian #dinner #dinneratthezoo

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?

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

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.

More asian dishes you’ll enjoy

4.99 from 175 votes

Mongolian Chicken

AuthorSara Welch
Mongolian chicken with green onions in a skillet.
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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course Main
Cuisine Asian
Serves 4


  • 1 1/4 pounds boneless skinless chicken breast thinly sliced
  • 1/4 cup + 2 teaspoons cornstarch divided use
  • 3 tablespoons vegetable oil
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon toasted sesame oil
  • 1/2 cup low sodium soy sauce
  • 1/3 cup water
  • 1/2 cup dark brown sugar
  • 1/2 cup green onions cut into 1 inch pieces
  • salt and pepper to taste


  • Place the chicken and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.
  • Heat the vegetable oil in a large pan over high heat
  • Add the chicken to the pan in a single layer and season to taste with salt and pepper (keeping in mind the sauce has plenty of salt in it!). 
  • Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.
  • Remove the chicken from the pan and place on a plate lined with paper towels
  • Add the garlic and ginger to the pan and cook for 30 seconds. Add the soy sauce, sesame oil, water and brown sugar to the pan and bring to a simmer.
  • Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water. Add the cornstarch to the sauce and bring to a boil; boil for 30-60 seconds until just thickened.
  • Add the chicken and green onions to the pan and toss to coat with the sauce. Serve over rice if desired.


Calories: 452kcal | Carbohydrates: 46g | Protein: 32g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 90mg | Sodium: 739mg | Potassium: 652mg | Sugar: 27g | Vitamin A: 165IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1.6mg

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Recipe Rating


  1. 5 stars
    This was a HUGE HIT with my whole family! It was so delicious that now I want to try all of your recipes!

    Next time I want to try air frying the chicken. Have you tried that before with the cornstarch?

  2. 5 stars
    Just excellent! I will taper back on the low sodium Soy sauce a bit next time. But it was so delicious. It was my first time and everyone loved it!!!!

  3. 5 stars
    I will definitely be saving this recipe to make again! My whole family loved it, even my picky eater, and my husband called it “perfect”. Only took an hour and I had all the ingredients in my pantry.

  4. 5 stars
    Recipe perfect as is. Added Broccoli. Thought I would have to double the sauce, but it was more than enough. 😍

  5. 5 stars
    Ok now listen, when I say this is the BEST Mongolian sauce I’ve ever made, it still doesn’t drive home how f***ing delicious it was!! I had some 5 Spice and tossed in a pinch and it is absolutely perfect. Brava! I’m saving this and using beef next time! Thaaanks!

  6. 4 stars
    It was tasty, but I’d definitely reduce the soy sauce next time. I added broccoli and would add additional veggies next time.

      1. I steam veggies to go with this; an Asian coleslaw mix would be fabulous on the side as well.

  7. 5 stars
    5 stars …but …but …next time I will cut the sugar in half …and then add more if preferable in the later stages of the recipe. Overall …it was well liked by all the family.

  8. 5 stars
    Delicious! Amazing! The toasted sesame oil and a lil extra ginger make it pop. I’m making it a second time this week due to my 16 and 18 yo boys request! I’m adding this recipe to my repertoire of meals that are tried and true. It’ll impress all palates. Thank you:-)

  9. 5 stars
    I made this and I loved it! Then I made it again the next day! Love this recipe , it really tastes just like take out and so simple 🙂

  10. 5 stars
    left out the peppers, and any additional salt. Added a little pineapple juice. No sesame oil, but added sesame seeds with the garlic and ginger stage to brown up. Also, added a side of broccoli!

  11. 5 stars
    Absolutely delicious and super easy. I have passed on this link to several friends and it’s now part of our regular meal rotation. Thank you so much!

  12. 4 stars
    Pretty good, and just fine the way it is.

    Add 2 to 3 Tbs ketchup, 1 chicken broth bullion cube, and a diced red pepper to the sauce, then sprinkled sesame seeds on top. Turns it up one notch.