When you crave bold, savory flavors but only have a short window to cook, 20-Minute Mongolian Chicken is the dish to reach for. Inspired by the popular Mongolian beef takeout classic, this recipe replaces beef with tender chicken, resulting in a lighter yet equally satisfying meal. The combination of soy sauce, garlic, ginger, and brown sugar creates a glossy, slightly sweet, and deeply savory sauce that clings perfectly to crispy chicken pieces. Even better, it comes together in just 20 minutes, making it the ideal solution for busy weeknights. With pantry staples and a simple cooking method, you can enjoy restaurant-quality flavor without ever leaving your kitchen.
Ingredients
Gather these ingredients to achieve the perfect balance of flavor and texture:
For the Chicken:
- 1 ½ pounds (680 g) boneless, skinless chicken breasts (thinly sliced into strips)
- ¼ cup (30 g) cornstarch
- 2 tablespoons vegetable oil
For the Sauce:
- ½ cup (120 ml) low-sodium soy sauce
- ⅓ cup (70 g) light brown sugar, packed
- ½ cup (120 ml) water or chicken broth
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
For Garnish:
- 4 green onions, sliced into 1-inch pieces
- 1 tablespoon toasted sesame seeds (optional)
Instructions
Step 1: Coat the Chicken
- Place the sliced chicken in a large bowl.
- Sprinkle cornstarch over the chicken and toss until each piece is evenly coated.
- Shake off excess cornstarch to avoid clumping during cooking.
Step 2: Cook the Chicken
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken in batches, spreading pieces out so they cook evenly.
- Cook for 4–5 minutes until golden brown and crispy on the outside but tender inside.
- Transfer cooked chicken to a plate and set aside.
Step 3: Prepare the Sauce
- In the same skillet, reduce heat to medium.
- Add garlic and ginger, sauté for 30 seconds until fragrant.
- Pour in soy sauce, brown sugar, and water (or chicken broth).
- Stir continuously until sugar dissolves and sauce begins to thicken, about 2–3 minutes.
Step 4: Combine Chicken and Sauce
- Return the cooked chicken to the skillet.
- Toss to coat each piece thoroughly in the sauce.
- Cook for 2–3 more minutes until the sauce is glossy and slightly sticky.
Step 5: Garnish and Serve
- Add sliced green onions and toss briefly.
- Remove from heat and sprinkle with sesame seeds if desired.
- Serve immediately with your choice of sides.
Conservation and Storage
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Not recommended as the sauce can separate, and chicken may lose its crispness.
- Reheating: Warm on the stovetop over medium heat, adding a splash of water or broth to loosen the sauce. Microwave reheating is also possible but may slightly soften the chicken coating.
Variations
- Vegetable Add-In: Add broccoli florets, snap peas, or bell peppers for color and crunch. Stir-fry them briefly before adding the sauce.
- Spicy Mongolian Chicken: Stir in 1–2 teaspoons of chili paste, sriracha, or crushed red pepper flakes for heat.
- Healthier Option: Use less sugar (¼ cup) and substitute coconut sugar or honey for a more natural sweetness.
- Gluten-Free: Replace soy sauce with tamari or coconut aminos.
- Different Proteins: Swap chicken for shrimp, turkey, or even tofu for a meatless version.
Serving Suggestions
- Classic Pairing: Serve over steamed white rice or jasmine rice to absorb the flavorful sauce.
- Low-Carb Option: Pair with cauliflower rice or zucchini noodles.
- Noodle Twist: Toss with lo mein or rice noodles for a quick noodle bowl.
- Family Style: Plate with stir-fried vegetables and egg rolls for a full takeout-inspired meal.
- Lunch Prep: Divide into meal prep containers with rice and vegetables for a ready-to-go lunch option.
Tips for Perfecting the Dish
- Thin Slicing: Cut chicken into thin, even strips so they cook quickly and evenly.
- Crispness: Don’t overcrowd the skillet when cooking the chicken—work in batches to maintain crisp edges.
- Sauce Control: If the sauce thickens too much, add a splash of water. If it’s too thin, simmer a little longer.
- Fresh Aromatics: Use fresh garlic and ginger for the most authentic flavor.
- Timing: Have all ingredients prepped before you start cooking—this dish moves fast.
Conclusion
20-Minute Mongolian Chicken proves that bold, restaurant-quality flavors don’t have to take hours to achieve. With tender chicken coated in a glossy, savory-sweet sauce and finished with fresh green onions, this dish is as quick as it is satisfying. Its versatility makes it perfect for customizing—add vegetables, adjust sweetness or spice, and pair with your favorite sides. Whether you serve it for a busy weeknight dinner, a quick meal prep solution, or a casual family feast, this recipe guarantees flavor, speed, and satisfaction in every bite.
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20-Minute Mongolian Chicken
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Quick, flavorful, and satisfying, this 20-Minute Mongolian Chicken brings takeout-style flavor to your table in record time. Tender chicken is coated in a crispy cornstarch layer and tossed in a glossy, savory-sweet sauce made with soy, garlic, ginger, and brown sugar. Perfect for busy weeknights, it’s a versatile recipe that pairs well with rice, noodles, or veggies.
Ingredients
For the Chicken
1 ½ pounds (680 g) boneless, skinless chicken breasts, thinly sliced into strips
¼ cup (30 g) cornstarch
2 tablespoons vegetable oil
For the Sauce
½ cup (120 ml) low-sodium soy sauce
⅓ cup (70 g) light brown sugar, packed
½ cup (120 ml) water or chicken broth
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon sesame oil
For Garnish
4 green onions, sliced into 1-inch pieces
1 tablespoon toasted sesame seeds (optional)
Instructions
Coat the Chicken
Place sliced chicken in a large bowl.
Sprinkle cornstarch and toss to coat evenly. Shake off excess.
Cook the Chicken
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add chicken in batches, spread out evenly, and cook 4–5 minutes until golden and crispy.
Remove to a plate and set aside.
Prepare the Sauce
Lower heat to medium, add garlic and ginger, and sauté 30 seconds until fragrant.
Pour in soy sauce, brown sugar, and water (or broth).
Stir until sugar dissolves and sauce thickens slightly, about 2–3 minutes.
Combine Chicken and Sauce
Return chicken to skillet and toss to coat.
Cook 2–3 more minutes until sauce is glossy and sticky.
Finish
Stir in green onions, sprinkle sesame seeds if desired, and serve hot.
Notes
Slice chicken thinly for faster cooking and better sauce absorption.
Don’t overcrowd the skillet; cook chicken in batches for crisp results.
Adjust sweetness by reducing or increasing the brown sugar.
Sauce too thick? Add a splash of water. Too thin? Simmer a bit longer.
Have all ingredients ready before starting—the recipe moves quickly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry / Skillet
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion (¼ of recipe)
- Calories: 370
- Sugar: 12 g
- Sodium: 980 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 95 mg
Keywords: 20-minute mongolian chicken, quick asian chicken stir fry, easy mongolian chicken recipe, takeout-style chicken dinner, chicken with soy garlic ginger
