If you’re craving a quick, delicious Asian-inspired meal that comes together in under 30 minutes, you’ve got to try this Easy Mongolian Chicken with Garlic Soy Sauce Recipe. I absolutely love how the tender chicken soaks up the savory, slightly sweet sauce, and you’ll find that whipping it up is easier than you think — perfect for those busy weeknights when you want something tasty without the fuss.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just about 25 minutes, it’s a weeknight winner that doesn’t skimp on flavor.
- Flavor-packed Sauce: The garlic soy sauce is irresistibly sticky, sweet, and savory — a perfect balance every time.
- Tender Chicken Strips: Tossing the chicken in cornstarch before cooking gives it a lovely golden crust and juicy interior.
- Family-Friendly: My family goes crazy for this dish, and I bet yours will too!
Ingredients You’ll Need
The ingredients for this Easy Mongolian Chicken with Garlic Soy Sauce Recipe come together beautifully to create that mouthwatering balance of sweet, salty, and garlicky goodness. I recommend grabbing good-quality soy sauce and fresh ginger for the best flavor punch — these little details make all the difference.
- Avocado oil: Perfect for high-heat cooking and adds a neutral flavor without overpowering the dish.
- Cornflour (cornstarch): This creates a nice coating on the chicken and helps thicken the sauce just right.
- Salt and black pepper: Enhances the flavors and seasons both the chicken and sauce.
- Skinless boneless chicken breasts: Slice them thin for quick, even cooking and tender bites.
- Sesame oil: Adds that subtle nutty aroma that makes the dish feel authentic.
- Minced ginger: Ginger brings a bright, zesty kick that pairs so well with garlic and soy.
- Garlic cloves: Fresh minced garlic ramps up the savory depth of the sauce.
- Reduced sodium soy sauce: Using reduced sodium helps control saltiness while still delivering full flavor; dark soy sauce adds extra richness if you have it.
- Light brown muscovado sugar: Essential for that sticky-sweet glaze we’re aiming for.
- Water: Used to thin the sauce and dissolve the thickener evenly.
- Spring onions (scallions): Sliced into one-inch pieces, they add freshness and a slight crunch to finish.
- Boiled rice or egg fried rice: The classic pairing that soaks up every drop of sauce.
Variations
One of the things I love most about this Easy Mongolian Chicken with Garlic Soy Sauce Recipe is how flexible it is. You can easily customize it to suit your pantry, dietary preferences, or whatever veggies you have on hand.
- Vegetable add-ins: Sometimes, I toss in bell peppers, snap peas, or broccoli florets for added color and nutrition — it’s a quick way to boost the veggies without changing the flavor profile.
- Spice it up: For a little heat, I add crushed red pepper flakes or fresh chopped chili; my spice-loving friends always ask for this twist!
- Gluten-free option: Just swap the soy sauce for tamari and use a gluten-free cornstarch for an easy gluten-free version.
- Weekend treat: Use chicken thighs instead of breasts for a juicier, richer result — I find thighs stay tender and soak up sauce beautifully.
How to Make Easy Mongolian Chicken with Garlic Soy Sauce Recipe
Step 1: Prepare and coat the chicken
Start by heating your avocado oil in a wok or large frying pan until it’s really hot — this helps get that beautiful golden crust on the chicken. Meanwhile, toss your thinly sliced chicken strips in a mixture of cornstarch with a good pinch of salt and pepper. This simple coating seals in moisture and ensures the chicken gets a nice texture once cooked.
Step 2: Cook the chicken
Cook the coated chicken strips in the hot oil, turning occasionally to brown them evenly. I usually manage to cook all the chicken in one batch, but if your pan feels crowded, go ahead and do two batches — this keeps the chicken from steaming and losing that perfect crispiness. Once cooked through and lightly golden, scoop the chicken out with a slotted spoon and set it aside.
Step 3: Make the flavorful sauce
Pour out all but one tablespoon of the oil from the pan, then turn the heat down to medium-low to let the oil cool slightly. Add your sesame oil, minced ginger, and garlic. Cook, stirring constantly for about 30 seconds — keep a close eye here to avoid burning the garlic, which can happen quickly and turn the sauce bitter.
Step 4: Thicken and simmer the sauce
Mix the water and cornstarch in a small bowl until smooth, then add it to the pan along with soy sauce, pepper, and brown sugar. Give everything a good stir, then crank up the heat to bring the mixture to a gentle boil. Let it simmer for 2 to 3 minutes until it thickens and gets glossy and sticky.
Step 5: Combine and finish cooking
Toss the chicken back into the pan with the sauce and cook for another couple of minutes, making sure every piece is well coated. Finally, stir in the sliced spring onions and cook for a minute more — this adds that fresh pop of flavor and a bit of crunch.
Step 6: Serve hot over rice
Turn off the heat and serve your Easy Mongolian Chicken with Garlic Soy Sauce Recipe hot over bowls of fluffy boiled rice or your favorite egg fried rice for an irresistible comfort meal. Trust me, the sauce soaks perfectly into the rice — every bite is pure satisfaction.
Pro Tips for Making Easy Mongolian Chicken with Garlic Soy Sauce Recipe
- Ensure a hot pan: A very hot wok or pan is key to getting that perfect sear on the chicken without it sticking.
- Don’t skip the cornstarch toss: It’s what gives the chicken that irresistible crispy coating and helps thicken the sauce later on.
- Watch your garlic closely: Garlic cooks fast — stir it constantly to avoid burning and turning bitter.
- Simmer sauce properly: Letting the sauce simmer until glossy allows the sugar to caramelize and balance the soy for a luscious finish.
How to Serve Easy Mongolian Chicken with Garlic Soy Sauce Recipe
Garnishes
I love finishing this dish with a sprinkle of toasted sesame seeds and an extra handful of thinly sliced spring onions on top — it adds both a nutty crunch and a fresh pop of color that makes the plate look as good as it tastes.
Side Dishes
My go-to sides are steamed broccoli or a simple cucumber salad dressed with rice vinegar and a pinch of sugar — it cuts through the richness of the sauce and brings brightness to the meal.
Creative Ways to Present
For special occasions, I’ve served this Easy Mongolian Chicken with Garlic Soy Sauce Recipe in lettuce cups for a fun, handheld option. It’s fun, interactive, and loved by guests at casual dinner parties!
Make Ahead and Storage
Storing Leftovers
Leftovers keep well in an airtight container in the fridge for up to 3 days. I usually refrigerate the chicken and sauce separately from the rice to keep textures fresh.
Freezing
This recipe freezes nicely — just pop the cooled chicken and sauce into a freezer-safe container for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
Reheat the chicken and sauce gently in a pan over medium heat, adding a splash of water if it’s too thick. This helps the sauce loosen up and keeps the chicken tender — avoid microwaving if you can, to preserve texture.
FAQs
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Can I use chicken thighs instead of chicken breasts for this recipe?
Absolutely! Chicken thighs have a bit more fat and stay juicy, so they’re a great substitute. Just slice them thinly like the breasts and cook until fully done. The richer flavor goes beautifully with the sweet garlic soy sauce.
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Is this Easy Mongolian Chicken with Garlic Soy Sauce Recipe gluten-free?
You can make it gluten-free by swapping regular soy sauce for tamari or another gluten-free soy sauce. Make sure your cornstarch is pure and you’re good to go!
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How do I prevent the garlic from burning when making the sauce?
Garlic burns quickly if the oil is too hot or if it sits without stirring. I turn the heat to medium-low before adding garlic and ginger, and stir constantly for about 30 seconds until fragrant but not brown.
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Can I make this recipe vegetarian or vegan?
For a vegetarian or vegan twist, swap chicken for tofu or tempeh and use a vegetable-based oil. Make sure the soy sauce you use is vegan-friendly. The sauce works beautifully with these alternatives!
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What’s the best rice to serve with this dish?
I love simple steamed jasmine or basmati rice as it absorbs the sauce wonderfully. For extra flair, egg fried rice is also a favorite in my house — it adds richness and a little extra texture.
Final Thoughts
When I first tried this Easy Mongolian Chicken with Garlic Soy Sauce Recipe, I was blown away by how quickly it came together and how impressive it tasted for so little effort. It’s become a go-to in my kitchen because it hits all the right notes — sweet, savory, tender, and just downright comforting. If you’re looking for a delicious meal that’s family-friendly and easy enough for a weeknight, give this recipe a try. I promise you won’t be disappointed!
Print
Easy Mongolian Chicken with Garlic Soy Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
- Diet: Halal
Description
A delicious and easy Mongolian Chicken recipe featuring tender chicken strips cooked in a sticky garlic-ginger soy sauce with spring onions, perfect served over boiled or egg fried rice for a comforting weeknight dinner.
Ingredients
Main Ingredients
- 3 tbsp avocado oil
- 2 tbsp cornflour (cornstarch)
- Pinch salt and black pepper
- 550 g (1.1 lb) skinless boneless chicken breasts, sliced into thin strips (about 3 medium breasts)
- 1 tsp sesame oil
- 1 tbsp minced ginger
- 3 cloves garlic, peeled and minced
- 120 ml (1/2 cup) reduced sodium soy sauce (dark or all-purpose)
- 1/4 tsp black pepper
- 6 packed tbsp light brown muscovado sugar
- 90 ml (1/3 cup) water
- 1 tsp cornflour (cornstarch)
- 8 spring onions (scallions), sliced into 1 inch pieces
- Boiled rice or egg fried rice, to serve
Instructions
- Prepare the Chicken Coating: Mix the 2 tablespoons of cornflour with a pinch of salt and black pepper, then toss the sliced chicken strips in this seasoned cornflour to coat evenly.
- Cook the Chicken: Heat the avocado oil in a wok or large frying pan until very hot. Add the coated chicken strips and cook, turning occasionally, until cooked through and slightly golden. This can be done in one or two batches. Once cooked, remove the chicken using a slotted spoon and set aside in a bowl.
- Make the Sauce Base: Pour out all but 1 tablespoon of oil from the pan, reduce heat to medium-low, and let the oil cool slightly. Add the 1 teaspoon sesame oil, minced ginger, and garlic to the pan. Cook for about 30 seconds, stirring often to prevent the garlic from burning.
- Prepare the Sauce: In a small bowl, mix together 90 ml water and 1 teaspoon cornflour until smooth. Add this mixture to the wok along with soy sauce, black pepper, and brown muscovado sugar. Stir well, then increase heat and bring the sauce to a boil. Let it simmer for 2-3 minutes until it thickens slightly.
- Combine Chicken with Sauce: Return the cooked chicken strips to the wok. Stir and cook for another 2 minutes to coat chicken well with the sauce and heat through.
- Add Spring Onions: Stir in the sliced spring onions and cook for an additional minute to slightly soften them.
- Serve: Turn off the heat and serve the Mongolian chicken hot over boiled rice or egg fried rice for a complete meal.
Notes
- This recipe yields tender chicken coated in a sticky and flavorful garlic-ginger soy sauce with a delightful sweetness from the brown muscovado sugar.
- Using reduced sodium soy sauce helps control the salt content, but you can adjust to taste.
- Feel free to substitute avocado oil with any neutral cooking oil if unavailable.
- For a vegetarian option, replace chicken with firm tofu or seitan and adjust cooking times accordingly.
- Serve with freshly cooked boiled rice or egg fried rice for the best experience.
Nutrition
- Serving Size: 1 serving
- Calories: 314 kcal
- Sugar: 2 g
- Sodium: 1331 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.1 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 88 mg
