Sweet Savory Mongolian Chicken

This sweet savory Mongolian chicken comes together fast and hits every note you want on a busy night sweet sticky comforting and better than takeout without needing to leave the house

I made this first as a quick solution for a midweek dinner and now it is in our monthly rotation especially when we need something comforting and fast

Ingredients

• Boneless chicken breast or thighs: tender protein that cooks quickly and holds flavor well
• Cornstarch: helps crisp the chicken and thickens the sauce
• Soy sauce: brings umami depth use gluten free if needed
• Brown sugar: gives a rich sweetness that balances the savory notes
• Garlic: fresh and pungent for bold flavor
• Ginger: adds a warm sharp bite optional but wonderful
• Vegetable oil: neutral for high heat stir frying
• Scallions: fresh crunch and brightness at the end
• Cooked rice or noodles: perfect for soaking up the glossy sauce

Step-by-Step Instructions

Coat the Chicken:

Place chicken pieces in a bowl and toss thoroughly with cornstarch making sure every piece is evenly coated this creates a light crust that will crisp in the pan and help the sauce cling later

Brown the Chicken:

Heat vegetable oil in a wide pan over medium high flame add the coated chicken and cook undisturbed for 2 to 3 minutes per side until each piece is golden and cooked through work in batches if needed to avoid overcrowding

Mix the Sauce:

In a separate bowl combine soy sauce brown sugar garlic and ginger stir until the sugar dissolves and the mixture is aromatic

Thicken the Sauce:

Reduce heat to medium pour the sauce mixture into the hot pan stirring to coat any leftover bits let it bubble gently for about 2 minutes until it thickens into a glossy syrup

Combine and Finish:

Return all the chicken to the pan tossing to fully coat in the thickened sauce continue cooking for another minute to marry flavors

Serve:

Spoon over freshly cooked rice or noodles top with sliced scallions and serve hot

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I love adding broccoli to this dish because it soaks up the sauce like a sponge plus my family always asks for extra veggies when we serve it this way

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to three days reheat in a skillet over low heat with a splash of water to loosen the sauce

Ingredient Substitutions

Use tamari or coconut aminos if avoiding gluten Swap brown sugar for honey or maple syrup for natural sweetness If fresh garlic or ginger is unavailable use a half teaspoon each of ground versions

Serving Suggestions

Pair with jasmine rice or stir fried noodles Serve alongside steamed broccoli snow peas or bok choy Garnish with sesame seeds or crushed peanuts for extra texture

Cultural Context

This dish takes inspiration from the American style Mongolian beef known for its sweet savory sauce and adapts it for chicken making it lighter and quicker for home cooks

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Common Recipe Questions

→ Can I use chicken thighs instead of breasts?

Yes, boneless thighs work well and provide a juicier texture compared to chicken breasts.

→ Is this dish gluten-free?

It can be gluten-free if you use certified gluten-free soy sauce in the sauce mixture.

→ What can I serve with Mongolian chicken?

It pairs perfectly with steamed rice, noodles, or stir-fried vegetables like broccoli or snap peas.

→ How do I make the sauce thicker?

Let the sauce simmer after adding it to the pan. The cornstarch coating on the chicken will also help it thicken.

→ Can I add vegetables to this dish?

Yes, vegetables like bell peppers, broccoli, or snow peas make great additions and balance the sweet-savory flavors.