Savor the perfect balance of tender chicken pieces, coated in a rich, sweet, and savory sauce with just the right amount of heat. This Mongolian Chicken Stir-Fry is a dish that transforms simple ingredients into something truly extraordinary. It’s quick, easy, and better than takeout, making it an excellent choice for weeknight dinners or a flavorful weekend treat.
The caramelized sauce clings to the crispy chicken, while the scallions and chili peppers add a fresh and spicy kick. Whether you’re a seasoned home chef or trying your hand at stir-fry for the first time, this recipe is sure to become a favorite.
Why You’ll Love This Recipe:
- Quick and Easy: From start to finish, this dish comes together in just 25 minutes.
- Flavorful: The combination of soy sauce, brown sugar, and ginger creates a sauce that’s sweet, savory, and utterly delicious.
- Customizable Heat: Adjust the spice level to your preference, making it perfect for everyone at the table.
- Better than Takeout: Fresh, homemade, and free of any added preservatives or unnecessary ingredients.
Ingredients You’ll Need
- 1 pound (450g) boneless, skinless chicken thighs or breasts, sliced into ¼-inch thick pieces
- ¼ cup cornstarch
- ⅓ cup vegetable oil (for frying)
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 5 dried red chili peppers (optional, adjust to taste)
- 3 scallions, cut into 1–2 inch pieces
- 2½ tablespoons soy sauce
- 2 tablespoons brown sugar
- ¼ cup low-sodium chicken broth or water
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for slurry)
How to Make Mongolian Chicken Stir-Fry
Step-by-Step Instructions
1. Prepare the Chicken
Start by patting the chicken pieces dry to ensure a crispy coating. Toss the slices with 1 tablespoon of vegetable oil, ensuring each piece is lightly coated. Dredge the chicken in cornstarch, shaking off the excess to avoid clumping.
2. Fry the Chicken
Heat ⅓ cup of vegetable oil in a wok or a large skillet over high heat. The oil should be shimmering but not smoking. Add the chicken pieces in a single layer, being careful not to overcrowd the pan. Fry for about 1 minute on one side, then flip and cook the other side for an additional 30 seconds. The chicken should be golden and crispy. Transfer to a plate lined with paper towels to drain.
3. Sauté Aromatics
Carefully pour off most of the oil from the wok, leaving about 1 tablespoon. Over medium-high heat, sauté the minced ginger for about 20 seconds until it becomes fragrant. Add the dried red chili peppers, garlic, and the white parts of the scallions. Stir-fry for an additional 15 seconds, ensuring the garlic doesn’t burn.
4. Create the Sauce
Pour in the soy sauce, brown sugar, and chicken broth or water. Stir continuously to dissolve the sugar and let the sauce come to a gentle simmer. Allow it to cook for about 2 minutes so the flavors meld together.
5. Thicken the Sauce
Slowly add the cornstarch slurry, stirring constantly. The sauce will begin to thicken and coat the back of a spoon.
6. Combine and Serve
Return the fried chicken to the wok along with the green parts of the scallions. Toss everything together for about 10 seconds, ensuring the chicken is well-coated in the sauce. Serve immediately over a bed of steamed rice or noodles for the ultimate experience.
Helpful Tips
- For Maximum Crispiness: Fry the chicken in small batches to maintain the oil’s temperature and prevent overcrowding.
- Customize the Spice Level: Increase or decrease the number of dried red chili peppers or omit them entirely for a milder dish.
- Reheating Tip: To preserve the chicken’s texture, reheat leftovers in a skillet over medium heat rather than a microwave.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Notes
- Feel free to substitute chicken thighs with breast meat if you prefer a leaner option.
- Add vegetables like bell peppers or snap peas for a colorful and nutritious twist.
- This dish pairs wonderfully with jasmine or basmati rice.
Nutritional Information
Approximately 350 kcal per serving, depending on portion size and ingredient adjustments.
Frequently Asked Questions
Can I use a different protein instead of chicken?
Absolutely! This recipe works well with shrimp, tofu, or even beef. Adjust the cooking time to match the protein.
Is this dish gluten-free?
To make it gluten-free, substitute the soy sauce with tamari or a gluten-free soy sauce alternative.
What can I use instead of cornstarch?
Potato starch or arrowroot powder can be used as substitutes for dredging and thickening.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, use a skillet over medium heat for the best results. Add a splash of water to loosen the sauce if it has thickened too much.
Related Recipes
If you loved this Mongolian Chicken Stir-Fry, you’ll also enjoy these other quick and delicious recipes:
Conclusion
Mongolian Chicken Stir-Fry is the ultimate combination of bold flavors and easy preparation. Whether you’re cooking for yourself or serving a crowd, this dish is guaranteed to impress. Serve it up with your favorite sides, and watch it disappear in no time. Ready to bring restaurant-quality flavors to your kitchen? Let’s get cooking!
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Irresistible Mongolian Chicken Stir-Fry with Scallions and Chili Peppers
Description
Savor the perfect balance of tender chicken pieces, coated in a rich, sweet, and savory sauce with just the right amount of heat. This Mongolian Chicken Stir-Fry is a dish that transforms simple ingredients into something truly extraordinary. It’s quick, easy, and better than takeout, making it an excellent choice for weeknight dinners or a flavorful weekend treat.
The caramelized sauce clings to the crispy chicken, while the scallions and chili peppers add a fresh and spicy kick. Whether you’re a seasoned home chef or trying your hand at stir-fry for the first time, this recipe is sure to become a favorite.
Ingredients
- 1 pound (450g) boneless, skinless chicken thighs or breasts, sliced into ¼-inch thick pieces
- ¼ cup cornstarch
- ⅓ cup vegetable oil (for frying)
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 5 dried red chili peppers (optional, adjust to taste)
- 3 scallions, cut into 1–2 inch pieces
- 2½ tablespoons soy sauce
- 2 tablespoons brown sugar
- ¼ cup low-sodium chicken broth or water
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for slurry)
Instructions
Prepare the Chicken
Start by patting the chicken pieces dry to ensure a crispy coating. Toss the slices with 1 tablespoon of vegetable oil, ensuring each piece is lightly coated. Dredge the chicken in cornstarch, shaking off the excess to avoid clumping.
2. Fry the Chicken
Heat ⅓ cup of vegetable oil in a wok or a large skillet over high heat. The oil should be shimmering but not smoking. Add the chicken pieces in a single layer, being careful not to overcrowd the pan. Fry for about 1 minute on one side, then flip and cook the other side for an additional 30 seconds. The chicken should be golden and crispy. Transfer to a plate lined with paper towels to drain.
3. Sauté Aromatics
Carefully pour off most of the oil from the wok, leaving about 1 tablespoon. Over medium-high heat, sauté the minced ginger for about 20 seconds until it becomes fragrant. Add the dried red chili peppers, garlic, and the white parts of the scallions. Stir-fry for an additional 15 seconds, ensuring the garlic doesn’t burn.
4. Create the Sauce
Pour in the soy sauce, brown sugar, and chicken broth or water. Stir continuously to dissolve the sugar and let the sauce come to a gentle simmer. Allow it to cook for about 2 minutes so the flavors meld together.
5. Thicken the Sauce
Slowly add the cornstarch slurry, stirring constantly. The sauce will begin to thicken and coat the back of a spoon.
6. Combine and Serve
Return the fried chicken to the wok along with the green parts of the scallions. Toss everything together for about 10 seconds, ensuring the chicken is well-coated in the sauce. Serve immediately over a bed of steamed rice or noodles for the ultimate experience.
Notes
- Feel free to substitute chicken thighs with breast meat if you prefer a leaner option.
- Add vegetables like bell peppers or snap peas for a colorful and nutritious twist.
- This dish pairs wonderfully with jasmine or basmati rice.
