Mongolian Chicken Stir-Fry (Printable)

Tender chicken in savory-sweet soy garlic sauce, ready in 35 minutes.

# What You Need:

→ Chicken

01 - 1½ lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
02 - 2 tablespoons cornstarch
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper

→ Sauce

05 - ½ cup low-sodium soy sauce
06 - ½ cup brown sugar, packed
07 - ¼ cup water
08 - 3 cloves garlic, minced
09 - 1 tablespoon fresh ginger, grated
10 - 1 tablespoon rice vinegar
11 - 1 teaspoon sesame oil
12 - 1 teaspoon cornstarch (for slurry)
13 - 2 teaspoons water (for slurry)

→ Stir-Fry

14 - 2 tablespoons vegetable oil
15 - 5 scallions, cut into 1-inch pieces
16 - 1–2 dried red chilies (optional, for heat)

→ For Serving

17 - Steamed white rice
18 - Toasted sesame seeds (optional)

# How to Make It:

01 - In a medium bowl, toss chicken pieces with 2 tablespoons cornstarch, salt, and pepper until well-coated.
02 - In a small bowl, mix soy sauce, brown sugar, water, garlic, ginger, rice vinegar, and sesame oil to make the sauce. Set aside.
03 - In another small bowl, combine 1 teaspoon cornstarch with 2 teaspoons water to make a slurry.
04 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces in a single layer. Cook 4–5 minutes per side until golden and cooked through. Remove chicken and set aside.
05 - If using, add dried chilies to the pan and stir-fry for 30 seconds. Return the chicken to the pan.
06 - Pour in the sauce and bring to a simmer. Stir in the cornstarch slurry and cook for 2–3 minutes, until the sauce has thickened and coats the chicken.
07 - Add scallions, stir-fry for 1 minute more.
08 - Serve hot over steamed rice, garnished with sesame seeds if desired.

# Expert Tips:

01 -
  • The sauce achieves that perfect restaurant-style gloss that clings beautifully to every bite
  • Comes together in under 40 minutes but tastes like it simmered all afternoon
02 -
  • Crowding the pan will steam the chicken instead of searing it, so work in batches if necessary
  • The sauce thickens rapidly off the heat, so remove from fire as soon as it reaches your desired consistency
03 -
  • Grate your ginger against a microplane for the smoothest texture without fibrous strings
  • Let the sauce cool slightly before tossing with chicken to prevent the cornstarch from clumping

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