Imagine coming home after a long day and whipping up a restaurant-quality dish in just 30 minutes—without sacrificing flavor or freshness.
30-Minute Mongolian Chicken is a delightful blend of savory, sweet, and spicy flavors, featuring tender chicken coated in a rich garlic-ginger soy sauce.
This dish is a perfect weeknight dinner that tastes like takeout but is healthier and fresher.
Inspired by classic Mongolian beef, this chicken version is just as delicious but quicker to cook.
The slightly crispy, caramelized chicken pieces are smothered in an irresistible sauce and served over rice or noodles for a satisfying meal.
Let’s dive into what makes this dish a must-try!
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What Is Mongolian Chicken?
Mongolian Chicken is a variation of the famous Mongolian Beef, a dish popularized by Asian-American restaurants. Despite its name, this dish doesn’t originate from Mongolia—instead, it’s inspired by Taiwanese and Chinese stir-fry techniques, featuring a sweet-savory soy sauce glaze. The chicken is lightly coated with cornstarch, pan-fried until crispy, and then tossed in a flavorful sauce with ginger, garlic, and a hint of spice.
Fun Fact: Did you know that cornstarch not only helps to crisp up the chicken but also locks in moisture, making it extra tender?
Why You’ll Love This Recipe
- Quick & Easy: Ready in just 30 minutes, making it perfect for busy weeknights.
- Healthier Than Takeout: Uses fresh, whole ingredients with less oil and sodium.
- Flavor Explosion: A perfect balance of sweet, savory, and spicy notes.
- Versatile: Pairs well with rice, noodles, or lettuce wraps.
Ingredients and Their Health Benefits
For the Chicken:
- 1.2 lbs chicken tenders, cut into 1-inch pieces (High in protein, helps with muscle growth)
- 1 teaspoon salt (Enhances flavor)
- ½ teaspoon black pepper (Adds mild heat and antioxidants)
- 2 tablespoons cornstarch (Creates a crispy texture while sealing in juiciness)
- 2 tablespoons canola oil (Heart-healthy and great for high-heat cooking)
For the Sauce:
- 2 tablespoons garlic, minced (Boosts immunity and enhances flavor)
- 1 tablespoon fresh grated ginger (Aids digestion and adds a warm spice)
- ½ teaspoon red pepper flakes or Asian chili oil (Adds heat; adjust to preference)
- ½ cup water (Balances the sauce consistency)
- ⅓ cup reduced-sodium tamari (or soy sauce) (Rich umami flavor, lower in sodium for a healthier option)
- ⅓ cup brown sugar (Adds sweetness to balance the salty soy sauce)
- 1 tablespoon rice vinegar (Provides a slight tang and balances the dish)
- 8 scallions (green parts only), cut into ½-inch pieces (Adds freshness and mild onion flavor)
How to Make 30-Minute Mongolian Chicken
In just three simple steps, you can create a meal that tastes like it came straight from a restaurant!
- Prep the Chicken: Season and coat in cornstarch.
- Cook to Perfection: Sauté chicken until golden brown and crispy.
- Make the Sauce & Toss: Create a rich, flavorful sauce and coat the chicken.
Step-by-Step Instructions
1. Prepare the Chicken
- Cut the chicken into bite-sized pieces and season with salt and pepper.
- Place the chicken in a zip-top bag or mixing bowl, add cornstarch, and toss until fully coated.
2. Cook the Chicken
- Heat 1-2 tablespoons of canola oil in a large pan over medium-high heat.
- Add the chicken in batches (avoid overcrowding) and cook for 3-4 minutes on one side, then flip and cook for another 2-3 minutes until golden brown.
- Remove the cooked chicken and set aside on a plate.
3. Make the Sauce
- In the same pan, remove excess oil, leaving about 2 teaspoons.
- Add garlic, ginger, and red pepper flakes, stirring for 15-30 seconds until fragrant.
- Pour in tamari (or soy sauce), water, brown sugar, and rice vinegar. Simmer for 1-2 minutes.
- If a thicker sauce is preferred, mix a little extra cornstarch with water and stir it in.
4. Combine and Serve
- Add the cooked chicken back into the pan, tossing to coat with the sauce.
- Remove from heat and stir in the scallions.
- Serve hot over steamed rice, noodles, or in lettuce wraps.
What to Serve with Mongolian Chicken
- Steamed White or Brown Rice – A classic pairing to soak up the sauce.
- Garlic Stir-Fried Vegetables – Broccoli, bell peppers, or bok choy add crunch and color.
- Noodles – Lo mein or rice noodles make this dish even more satisfying.
- Lettuce Wraps – A low-carb alternative for a lighter meal.
Top Tips for Success
✅ Cornstarch is Key: It helps create a crispy coating and thickens the sauce.
✅ Don’t Overcrowd the Pan: Cook the chicken in batches to keep it crispy.
✅ Adjust the Spice Level: Add more or less chili flakes based on your heat preference.
✅ Use Fresh Ingredients: Fresh garlic and ginger enhance the depth of flavor.
Storing and Reheating Instructions
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze in a sealed container for up to 3 months.
- Reheating: Warm on the stovetop over medium heat with a splash of water, or in the microwave for 1-2 minutes.
Frequently Asked Questions (FAQs)
1. Can I make this dish gluten-free?
Yes! Simply use gluten-free tamari instead of soy sauce.
2. Can I use chicken thighs instead of tenders?
Absolutely! Chicken thighs add extra juiciness and flavor.
3. What if I don’t have rice vinegar?
You can substitute it with apple cider vinegar or lemon juice.
4. How can I make it extra crispy?
Double-coat the chicken in cornstarch and fry it in batches.
Conclusion
This 30-Minute Mongolian Chicken is the perfect balance of sweet, savory, and spicy flavors, making it a go-to dish for busy nights. It’s simple, quick, and better than takeout, plus it’s versatile enough to pair with your favorite sides. Give this recipe a try and enjoy a flavorful, homemade meal in no time!
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