Mongolian Chicken

5 from 1 vote

Mongolian chicken is a delicious alternative to classic Mongolian beef. The chicken thigh pieces are covered in the most delicious Mongolian stir-fry sauce that is complemented by flavorful green onions, garlic, and ginger. It's an absolute must-make for all stir-fry lovers!

Prep Time15

Cook Time10

Total Time25

Course: Dinner, Main Course

Cuisine: Chinese

Keyword: chinese mongolian chicken, mongolian chicken, mongolian chicken recipe

Servings: servings

Calories: 265kcal

Ingredients

Chicken Marinade Ingredients

1 pound boneless skinless chicken thighs cut into bite-sized pieces
1 ½ tablespoons low-sodium soy sauce
½ teaspoon dark soy sauce
½ tablespoon vegetable oil
1 teaspoon cornstarch
white pepper to taste

Stir Fry Sauce Ingredients

⅓ cup low-sodium soy sauce
¼ cup chicken broth
1 teaspoon dark soy sauce
1 ½ tablespoons honey or brown sugar
1 ½ teaspoons cornstarch
white pepper to taste

Stir Fry Ingredients

2 tablespoons vegetable oil
3 garlic cloves minced
½ tablespoon minced ginger
3 dried chilies (optional, they are spicy!) cut into pieces if desired
3 green onions white and green parts separated, cut into 1-inch pieces

US Customary - Metric

Instructions

First, place the chicken thigh pieces in a bowl and add all marinade ingredients. Then toss until the chicken pieces are evenly covered in sauce.
1 pound boneless skinless chicken thighs, 1 ½ tablespoons low-sodium soy sauce, ½ teaspoon dark soy sauce, ½ tablespoon vegetable oil, 1 teaspoon cornstarch, white pepper
Next, whisk together all stir-fry sauce ingredients in a small bowl. Set the sauce aside.
⅓ cup low-sodium soy sauce, ¼ cup chicken broth, 1 teaspoon dark soy sauce, 1 ½ tablespoons honey, 1 ½ teaspoons cornstarch, white pepper
Preheat half of the oil in a pan over medium-high heat. Then sear the chicken thigh pieces until they are cooked through. Remove them from the pan.
Next, add the other half of the oil to the pan. Sauté the garlic, ginger, dried chilies (optional), and white green onion over medium heat until fragrant.
3 garlic cloves, ½ tablespoon minced ginger, 3 dried chilies (optional, they are spicy!), 3 green onions
Now give the sauce a quick stir and pour it into the pan. Let it thicken and add some cornstarch slurry (cornstarch and water mixed) if needed.
Add back the chicken thigh pieces and stir in the remaining green onion parts. Toss until everything is covered in sauce and enjoy!

Notes

This recipe doesn't have many vegetables so feel free to add some! You can sauté and remove them from the pan. Then add them back in the end.
It's important to use low-sodium soy sauce as this dish will be too salty when it's made with regular soy sauce. If you don't have low-sodium soy sauce, you can use regular soy sauce that's thinned with water.

Nutrition