Who needs takeout? Mongolian Chicken is simple to make at home and easy to adapt to your tastes. Juicy chicken, crisp bell pepper and onions are stir-fried in a sticky, sweet sauce for a family-friendly dinner everyone will enjoy.
If you enjoy homemade versions of Chinese-American favorites like Szechuan Chicken, Orange Chicken, or Kung Pao Shrimp, this recipe belongs in your weeknight rotation. Making it yourself saves time compared with ordering in, and you have full control over ingredients and seasonings.
Ingredients for Mongolian Chicken
The ingredient list may look long, but many items are pantry staples if you cook Asian-style dishes regularly.
- Boneless, skinless chicken breasts – Thighs can be used if you prefer a richer flavor.
- Olive oil – Or another neutral cooking oil.
- Vegetables – Garlic, onion, and red bell pepper add flavor and texture.
- Fresh orange juice – Fresh squeezed gives a brighter flavor than bottled juice.
- Soy sauce – Swap with tamari or low-sodium soy sauce if desired.
- Brown sugar – Light or dark both work to create the sauce’s caramelized sweetness.
- Hoisin sauce – Adds depth and a sweet-savory note.
- Rice wine vinegar – Use unseasoned rice vinegar for a clean tang.
- Fresh ginger – Minced fresh ginger offers better flavor than ground ginger.
- Mirin (sweet rice wine) – A touch of mirin adds sweetness and balance.
- Chili garlic sauce – Use this for heat, not sweet chili sauce.
- Fish sauce – A small amount increases umami and complexity.
- Sesame oil – Toasted sesame oil lends a nutty finish.
- Cornstarch – Thickens the sauce for that glossy coating.
- Green onions and sesame seeds – For garnish.
How to Make Mongolian Chicken
The prep takes most of the time; the actual cooking is quick.
- Mix the sauce. Whisk together orange juice, soy sauce, brown sugar, hoisin, rice wine vinegar, minced ginger, mirin, chili garlic sauce, fish sauce, cornstarch and sesame oil in a bowl. Set aside.
- Prep the chicken. Slice into bite-sized pieces and season with salt and pepper.
- Cook the garlic. Heat oil in a high-sided skillet or wok over medium-high heat. Add garlic and cook until fragrant, about 1 minute; remove and reserve.
- Cook the chicken. Add chicken to the hot pan and stir-fry 3–4 minutes until browned and cooked through. Transfer to a plate and keep warm.
- Stir-fry the vegetables. Add onion to the pan and cook 2 minutes, then add bell pepper and cook 1–2 minutes more until just tender-crisp.
- Finish the dish. Return the chicken (and garlic) to the pan, pour in the sauce, and toss to combine. Cook 2–3 minutes, stirring, until the sauce thickens and glazes the chicken. Garnish with sliced green onions and toasted sesame seeds.
Tips for Making Mongolian Chicken
These simple tips will help you get restaurant-style results at home.
- Prep everything first. Stir-fries move quickly; have all ingredients measured and ready before you start cooking.
- Use high heat. A very hot skillet or wok sears the chicken fast and keeps it juicy.
- Avoid overcrowding. Cook the chicken in batches if needed. Crowding the pan causes steaming instead of browning.
- Toast sesame seeds. Toast in a dry pan over medium heat until fragrant and lightly browned for the best flavor.
What Is Mongolian Chicken?
Mongolian chicken is a popular Chinese-American restaurant dish featuring tender stir-fried chicken in a savory-sweet sauce. Despite the name, it is not a traditional Mongolian or classic Chinese recipe; rather, it is an Americanized takeout favorite similar to dishes like Moo Goo Gai Pan or Chicken Chop Suey.
Variations on This Recipe
Try these simple variations to change up the flavors or protein:
- Mongolian beef. Substitute thinly sliced flank steak for chicken and adjust cooking time accordingly.
- Spicy version. Increase chili garlic sauce or add red pepper flakes; finish with a drizzle of chili crisp.
- Extra vegetables. Add broccoli, snap peas, or mushrooms for more texture and color.
What to Serve With Mongolian Chicken
This dish pairs well with simple sides and salads. Serve it over or alongside:
- Steamed jasmine rice or long-grain rice
- Fried rice or hibachi-style fried rice
- Stir-fried or steamed vegetables
- A light noodle or cucumber salad for contrast
- Spring rolls or summer rolls for an appetizer
More Chicken Dinner Recipes
- Caesar Chicken Kabobs
- Grilled Chicken Pesto Sandwich
- Bruschetta Chicken
- Pineapple Chicken
- Bacon-Wrapped Chicken Breast
- Honey Garlic Chicken Thighs
For more easy dinner inspiration, consider following food accounts and recipe collections on social platforms.
Mongolian Chicken Recipe
Pin
Equipment
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1 skillet or wok
Ingredients
- 3 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- ½ cup fresh orange juice
- ¼ cup soy sauce
- ¼ cup brown sugar
- 1 tbsp hoisin sauce
- 1 tbsp rice wine vinegar
- 1 tbsp minced fresh ginger
- 1 tbsp mirin (sweet rice wine)
- 1 tsp chili garlic sauce
- 1 tsp fish sauce
- ½ tsp sesame oil
- 1 tbsp cornstarch
- 1 cup chopped green onions
- sesame seeds
Instructions
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In a medium bowl, whisk together the orange juice, soy sauce, brown sugar, hoisin, rice wine vinegar, minced ginger, mirin, chili garlic sauce, fish sauce, cornstarch and sesame oil. Set aside.
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Slice the chicken into bite-sized pieces and season with salt and pepper.
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Heat a high-sided skillet or wok over medium-high heat. Add olive oil and garlic and cook about 1 minute until fragrant. Remove garlic and reserve.
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Add chicken to the pan and cook 3–4 minutes, until browned and cooked through. Transfer to a plate and keep warm.
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Add onion to the pan and cook 2 minutes. Stir in bell pepper and cook another 1–2 minutes until tender-crisp.
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Return the chicken and reserved garlic to the pan and toss to combine with the vegetables.
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Pour the sauce over the stir-fry and toss to coat. Cook 2–3 minutes, tossing occasionally, until the sauce thickens and glazes the chicken.
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Serve topped with sliced green onions and toasted sesame seeds, if desired.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.