Name: Easy Mongolian Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 1/4 pounds boneless skinless chicken breasts cut into 1 inch chunks; 1/2 teaspoon garlic powder; 3 tablespoons cornstarch; 2 tablespoons avocado oil; 1/2 cup sliced green onions plus extra for garnish; 1/3 cup low sodium soy sauce; 2 tablespoons rice vinegar; 1/4 cup maple syrup or brown sugar; 1 teaspoon toasted sesame oil; 1 teaspoon sriracha; 1/4 cup water; 1 teaspoon grated or minced garlic; 1 tablespoon grated fresh ginger; 1 tablespoon cornstarch; Sesame seeds for garnish; Rice or noodles for serving

There's something undeniably satisfying about the sweet and savory flavors of this Easy Mongolian Chicken Recipe. With its crispy chicken bites bathed in a glossy, sticky sauce, it’s just the kind of dinner that feels fancy without needing hours of work. Trust me, it’s worth making on any busy weeknight.

A black pan is filled with many small pieces of shiny, cooked chicken that are golden brown with a sticky, dark brown sauce on them. Bright green onion pieces are scattered on top of the chicken, along with white sesame seeds. A wooden spoon rests inside the pan, holding some chicken pieces. The pan sits on a white marbled texture. In the background, a white bowl with a small amount of white sesame seeds is partially visible. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Mongolian Chicken Recipe
Top Tip
How to Serve Easy Mongolian Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Mongolian Chicken Recipe

Why You'll Love This Recipe

I’ve been making this Easy Mongolian Chicken Recipe whenever I want something quick but impressive. The balance of sweet, salty, and a touch of heat is what hooked me the first time—plus, that crunchy chicken texture? Perfect every time.

Super Quick to Make: You can have dinner ready in about 30 minutes, making it perfect for busy evenings.
Simple Ingredients: Most are pantry staples or easy to find in any grocery store.
Customizable Heat Level: You control how spicy you want it by adjusting the sriracha.
Great Leftovers: This dish reheats wonderfully and even tastes better the next day.

Ingredients & Why They Work

This dish combines simple, straightforward ingredients that come together to make something special without fuss. The chicken crisps up nicely thanks to the cornstarch, and the sauce strikes a sweet and tangy note with just the right hint of heat. Keep an eye out for fresh ginger—it makes all the difference in flavor.

Flat lay of boneless skinless chicken breast chunks, a small white bowl of sliced green onions, a small white bowl of light golden avocado oil, a small white bowl of dark soy sauce, a small white bowl of amber maple syrup, a small white bowl of pale rice vinegar, a small white bowl of toasted sesame oil, a small white bowl of bright red sriracha, a small white bowl of clear water, a small white bowl of freshly grated ginger, a small white bowl of grated garlic, a small white bowl of white cornstarch, a small white bowl of light brown sesame seeds, a small mound of cooked white rice — all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breasts: Choose fresh chicken and cut it evenly so it cooks uniformly.
Garlic powder: It gives a gentle garlic flavor without overpowering the sauce.
Cornstarch: The secret to that crispy coating on the chicken—you’ll want to make sure the chicken is well-coated but not clumpy.
Avocado oil: Its high smoke point keeps the chicken crisp and prevents burning.
Green onions: Add brightness and crunch—reserve some for garnish!
Soy sauce (low sodium): Balances the flavors without making it too salty.
Rice vinegar: Adds a subtle tanginess that cuts through the sweetness.
Maple syrup or brown sugar: Gives that addictive sweet element in the sauce.
Toasted sesame oil: Just a hint for nutty depth—don’t skip it!
Sriracha: Adjust to taste for mild to spicy heat.
Water: Helps thin the sauce for the perfect consistency.
Fresh garlic and grated ginger: Fresh really is best here for bold, authentic flavor.
Sesame seeds: Toasted and sprinkled on top for a bit of crunch and visual appeal.
Rice or noodles: Classic serving bases that soak up the sauce beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this recipe depending on what I have on hand or what mood I’m in. You can easily swap things up—maybe add some veggies or swap chicken for tofu if you want to make it vegetarian-friendly.

Variation: Once, I added thinly sliced bell peppers and snap peas to the skillet after cooking the chicken, giving it that wonderful crunch and a pop of color. It was a hit with my family!
Heat adjustment: If you prefer less spice, reduce the sriracha or omit it altogether. For extra kick, sprinkle chili flakes on top at the end.
Sweetness swap: Sometimes I use honey or agave syrup instead of maple syrup depending on what’s in my pantry.
Make it gluten-free: Use tamari or coconut aminos in place of soy sauce for a gluten-free option that’s just as tasty.

Step-by-Step: How I Make Easy Mongolian Chicken Recipe

A white bowl filled with a base layer of fluffy white rice, topped with glazed golden brown chicken pieces coated in a shiny sauce. Scattered on top are green onion pieces and white sesame seeds adding color and texture. A silver fork rests inside the bowl, partially under the chicken. In the background, there is a small white bowl with white sesame seeds and a black skillet with more cooked chicken pieces on a folded gray cloth, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Coat the chicken for that perfect crisp

Start by tossing your chicken pieces with garlic powder and cornstarch until each chunk is fully coated. This step is key—I find that even coating ensures the chicken gets that irresistible crispy crust. Don’t rush here; it makes all the difference.

Step 2: Whisk up the flavorsome sauce

In a bowl, whisk together all the sauce ingredients until smooth with no lumps of cornstarch. I like to do this early so the flavors meld while I cook the chicken. The fresh garlic and ginger are what really lift this sauce—don’t skip them!

Step 3: Sear the chicken until golden and crisp

Heat avocado oil over medium-high heat until shimmering, then add the chicken in a single layer. Be patient here—let the chicken cook undisturbed for about 3 to 4 minutes so it crisps up wonderfully. Flip and cook until done. Crowding the pan will steam rather than crisp, so cook in batches if needed.

Step 4: Build layers of flavor with scallions and sauce

After the chicken is cooked and removed, toss the sliced scallions into the skillet for just 30 seconds to soften slightly and release their aroma. Pour in the sauce and stir; it will begin to thicken as it heats. Then toss the chicken back in and give everything a good stir so each piece is coated in that glossy sauce.

Step 5: Garnish and serve immediately

Once the sauce clings nicely to the chicken, remove from heat and sprinkle with sesame seeds and extra scallions. Serve right away over steamed rice or your favorite noodles for that utterly satisfying bowl of comfort.

Top Tip

From my experience cooking this Easy Mongolian Chicken Recipe, a few small touches really take it to the next level. Trust me, these tips will save you time and give you that restaurant-quality result at home.

Don’t crowd the pan: Cooking the chicken in batches keeps pieces crispy rather than soggy. It’s a game changer.
Use fresh ginger and garlic: Pre-minced in jars just can’t match the brightness and punch of fresh ingredients here.
Coat evenly: Make sure your chicken isn’t clumped up in cornstarch—too much can make it gummy instead of crisp.
Simmer sauce properly: Let it thicken fully in the pan before tossing chicken back in. This binds everything beautifully.

How to Serve Easy Mongolian Chicken Recipe

Garnishes

I always top the finished dish with extra sliced green onions and a sprinkle of toasted sesame seeds for crunch and color. Sometimes I add a few red pepper flakes if we want a little extra heat or a drizzle of additional toasted sesame oil for that deep, nutty aroma. Simple but effective.

Side Dishes

To keep things casual and comforting, steamed jasmine rice or sticky rice pairs perfectly to soak up that delicious sauce. If I’m in the mood for noodles, lo mein or even rice noodles work wonderfully. A side of lightly sautéed bok choy or steamed broccoli balances the meal and adds a fresh green crunch.

Creative Ways to Present

For a dinner party, I once served this Easy Mongolian Chicken Recipe in small ramekins topped with avocado slices and a wedge of lime on the side—it was a total crowd-pleaser! You can also serve it over fried rice with a soft-boiled egg for an elevated twist.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I usually separate any rice or noodles from the chicken so that the textures stay fresh instead of turning mushy.

Freezing

I’ve frozen the cooked chicken and sauce together successfully by letting it cool completely, then sealing it tightly in freezer bags. It reheats well but I recommend freezing without rice or noodles to keep the best texture.

Reheating

To reheat, I find gently warming the chicken and sauce in a skillet over medium heat works best—it keeps the chicken crispy and prevents the sauce from becoming too thick or dry. If using rice, warm that separately and combine just before serving.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs tend to be more tender and juicy, and they work really well in this recipe. Just cut them into similar-sized pieces and adjust cooking time if needed—it might take a little less time to cook through.

What’s the best way to get the sauce thick and glossy?

Make sure you dissolve the cornstarch completely in the sauce mixture before adding to the heat. When you cook it in the pan, give it a few minutes to simmer and thicken before adding the chicken back. Stirring continuously helps it coat the chicken evenly.

Can I make this recipe ahead for a party?

Yes! You can make the chicken and sauce a few hours ahead, then reheat them gently just before serving. Keep the rice or noodles separate until serving to keep everything fresh. For larger batches, consider keeping chicken warm in a low-heat oven before serving.

What should I serve with Easy Mongolian Chicken Recipe for a balanced meal?

Steamed veggies like bok choy, broccoli, or snap peas make great accompaniments. Add a simple side salad with an Asian-inspired dressing or some pickled cucumbers to freshen things up. Rice or noodles provide the comforting base everyone loves.

Final Thoughts

This Easy Mongolian Chicken Recipe is one of those dishes that feels like a treat but is truly approachable for any cook. I keep coming back to it because it delivers big on flavor and texture without a complicated process. Give it a try—you’ll be surprised how quickly it becomes a weeknight favorite in your house, too.