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.

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4.99 from 176 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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4.99 from 176 votes (69 ratings without comment)

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Recipe Rating


  1. 5 stars
    Thank you for this recipe! I bought thin sliced chicken by accident and was looking for inspiration, found this and it was so good that my husband is requesting it for next week as he’s eating it lol didn’t have dark brown sugar but used light brown with a little maple syrup and did everything else as written. Amazing. Thank you for the brownie points 😊

  2. 5 stars
    Loved it! I served it over lo mein noodles because that’s all they had at the store. Also had some bok choy on the side. I’ll be making this again. Thanks!

  3. 5 stars
    Was short on soy sauce so I eye balled things to be proportionate. Also only had ground (not minced) ginger so that was eyeballed to hopefully add up … This was a 10/10 for me even with my eyeballed measurements. Can’t wait to try it to a T one day lol

  4. 5 stars
    This recipe was a last minute find & found it to be easy, quick & fabulous! I will look for other recipes from dinner at the zoo!!

  5. 5 stars
    I have made this recipe several times and everyone LOVES it! I leave everything the same and comes out perfect every time (sometimes I use chicken thighs)! The chicken stays crispy thanks to the cornstarch. Even after simmering in the sauce! Honestly, I’d rather go through the labor of love of making this than pick up Chinese food because it is sooo much yummier! My husband and I triple the recipe so we can have lots of leftovers. We serve with rice, roasted veggies and egg rolls if we have any in the freezer.

  6. 5 stars
    Haven’t tried yet but anxious and hopeful to make this weekend. I know I will add broccoli, onions, and pepper. Otherwise sauce I know will be primo. Thank you for posting / sharing.

  7. 5 stars
    Yummy, yummy (and easy!) recipe. I recommend skipping the optional salt when you cook the chicken – the soy sauce is salt itself. And if you can always use less brown sugar than the recipe calls for if you prefer salty/savory over sweet.

  8. Absolutely delicious! Followed your recipe exactly. Wonderful flavors and tasted better than eating at the restaurant. Will definitely be making this again.

  9. 5 stars
    Made this twice. Excellent both times1 Second time I substituted sliced jalepeno for green onions and added a pinch of red pepper flake to the sauce… Wooohooo! Da Bomb! I reco upping the sauce qty a bit.

  10. Very delicious! One suggestion: velvet the chicken, which tenderizes it and removes its stringyness. After cutting the chicken, I put it in a bag with 2 tsp of baking soda, shook it to coat the pieces, and refrigerated it for 20 minutes. Then rinse the pieces off to remove the baking soda. Then I proceeded as per your recipe.