Name: Quick 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 so comforting about a dish that comes together fast yet tastes rich and satisfying. This Quick Mongolian Chicken Recipe hits that sweet spot — it's savory, slightly sweet, and ready in no time, making it my go-to for busy weeknights when you want a restaurant-quality meal without the wait.

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 Quick Mongolian Chicken Recipe
Top Tip
How to Serve Quick Mongolian Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Quick Mongolian Chicken Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Quick Mongolian Chicken Recipe because it’s helped me transform hectic evenings into cozy dinner moments that still feel special. The balance of sweet, tangy, and savory flavors is spot-on, and the chicken gets delightfully crispy without deep frying.

Speedy Prep: You can whip this up start to finish in just about 30 minutes, perfect for last-minute meals.
Simplified Ingredients: Most of the components are pantry staples or easy finds — no need for complicated shopping.
Deliciously Crispy Chicken: The cornstarch coating delivers a light crunch that holds up in the sauce without getting soggy.
Flexible & Customizable: You can easily tweak the heat and sweetness to suit your family’s preferences.

Ingredients & Why They Work

This recipe blends familiar Asian-inspired ingredients that create layers of flavor without fuss. Using cornstarch not only thickens the sauce but crisps up the chicken beautifully, and I love how garlic and ginger add that fresh aromatic punch.

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

Chicken breasts: Boneless and skinless keeps it lean and cooks quickly; cutting into uniform chunks helps everything cook evenly.
Garlic powder: Adds a mild garlicky background note without the moisture fresh garlic sometimes introduces here.
Cornstarch: The secret behind that addictive crispy coating and glossy sauce.
Avocado oil: High smoke point oil perfect for searing chicken without burning.
Green onions: They give a mild sharpness and freshness, plus a pop of color.
Soy sauce (low sodium): Provides savory umami without overwhelming saltiness.
Rice vinegar: Balances sweetness with a bright tang.
Maple syrup or brown sugar: Sweetens the sauce naturally—maple syrup is my favorite for depth.
Toasted sesame oil: Adds that classic nutty aroma that screams “Mongolian” to me.
Sriracha: Just a touch for subtle heat you can dial up or down.
Water: Thins the sauce to the right consistency before thickening.
Fresh garlic & ginger: Grated for maximum flavor release and zing.
Sesame seeds (for garnish): Toasted seeds bring lovely crunch and visual appeal at the end.
Rice or noodles: Classic bases to serve this saucy chicken on for a complete meal.

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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

One of my favorite things about this Quick Mongolian Chicken Recipe is how easy it is to make your own. I often tweak the heat level or try swapping the chicken for beef or tofu, depending on what’s in the fridge.

Variation: For a little extra crunch, I once tossed in some sliced bell peppers and snap peas toward the end — it added great color and fresh texture.
Spice it up: Increase sriracha or add chili flakes if you like a seriously spicy kick.
Make it gluten-free: Swap regular soy sauce for tamari and double-check your cornstarch brand.

Step-by-Step: How I Make Quick 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 Crispy Perfection

Start by tossing chicken chunks with garlic powder and cornstarch in a large bowl until every piece is evenly coated. This simple step ensures the chicken crisps up nicely when you hit the hot skillet — trust me, don’t skip or skimp on this part!

Step 2: Whisk Together Your Flavor-Packed Sauce

In a glass measuring cup or bowl, combine soy sauce, rice vinegar, maple syrup, sesame oil, sriracha, water, garlic, ginger, and cornstarch. Whisk thoroughly to dissolve lumps so the sauce thickens smoothly later. This sauce is where all the magic happens.

Step 3: Sear the Chicken Until Golden and Cooked Through

Heat avocado oil in a skillet over medium-high flame. When hot, add chicken in a single layer — don’t crowd the pan or the chicken will steam instead of crisp. Let it cook undisturbed for 3-4 minutes, then flip and finish cooking through. Remove the chicken to a plate once done.

Step 4: Build the Sauce and Toss it All Together

Toss sliced green onions in the hot skillet for 30 seconds to wake up their flavor. Pour in the prepared sauce and stir gently as it thickens — this only takes a few minutes. Return the chicken to the pan and coat it thoroughly in that glossy sauce. Remove from heat, sprinkle sesame seeds and extra scallions on top, and you’re ready to serve.

Top Tip

Over the years cooking this Quick Mongolian Chicken Recipe, I’ve learned a few tricks that really elevate the dish and make it foolproof for you.

Don’t crowd the pan: Give the chicken space so it crisps instead of steams — if you have to, cook in two batches.
Perfect sauce thickness: Make sure to whisk the cornstarch in the sauce fully to avoid lumps and get that beautiful glaze.
Use fresh ginger and garlic: Grating these instead of finely chopping releases more flavor, making the sauce taste brighter and fresher.
Rest before serving: Letting the chicken sit in the sauce off heat for a couple of minutes helps the flavors meld beautifully.

How to Serve Quick Mongolian Chicken Recipe

Garnishes

I usually finish this dish with a generous handful of sliced green onions and a sprinkle of toasted sesame seeds — it adds that perfect fresh crunch and nutty pop. Sometimes I toss on a few red pepper flakes if I’m feeling fancy with the spice level.

Side Dishes

I like serving this over steamed jasmine rice or chewy udon noodles to soak up every bit of that luscious sauce. For greens, quickly sautéed bok choy or steamed broccoli work great to balance out the meal.

Creative Ways to Present

For dinner parties, I once plated the chicken over black rice garnished with thinly sliced red chilies and a drizzle of extra sesame oil — it looked stunning and everyone said it tasted even better! You can let your presentation shine by using colorful vegetables or serving in pretty bowls.

Make Ahead and Storage

Storing Leftovers

Leftover Quick Mongolian Chicken keeps beautifully in an airtight container in the fridge for up to 3 days. The sauce deepens in flavor as it sits, which I personally love.

Freezing

I’ve frozen cooked chicken with sauce in meal-sized portions before, and it reheats well as long as you thaw overnight in the fridge first. Just note the chicken texture changes slightly but remains tasty.

Reheating

When reheating, I recommend warming it gently in a skillet over medium-low heat to keep the chicken moist and sauce glossy — microwave reheating sometimes makes the chicken a bit rubbery.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts for this Quick Mongolian Chicken Recipe?

Absolutely! Chicken thighs have more fat, so they stay juicy and add extra flavor. Just cut them into chunks like breasts and follow the same recipe steps.

How do I make this Quick Mongolian Chicken Recipe gluten-free?

Swap the soy sauce with a gluten-free tamari or coconut aminos, and ensure the cornstarch is certified gluten-free. This will keep your dish safe without sacrificing flavor.

Can I prepare the sauce ahead of time?

Yes! You can mix the sauce ingredients in advance and store it in the fridge for up to 2 days. Just give it a good whisk before you use it to recombine any settled ingredients.

How do I get the chicken crispy without deep frying?

Coating the chicken in cornstarch and cooking it in a hot skillet with some avocado oil allows the chicken to crisp up nicely without the mess and extra calories of deep frying. Remember to avoid overcrowding the pan!

Final Thoughts

This Quick Mongolian Chicken Recipe has become a staple in my kitchen because it’s consistently delicious, easy to make, and endlessly adaptable. I’m confident you’ll find it as satisfying and speedy as I do—give it a try next time you want a tasty meal without the fuss, and I bet it’ll earn a permanent spot in your rotation too.