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Mongolian Chicken

Quick & Easy Mongolian Chicken for Busy Weeknights

This 30-Minute Easy Mongolian Chicken is a quick, gluten-free meal that brings restaurant-quality flavors home, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Mongolian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1-2 tablespoons Canola Oil Essential for frying the chicken; substitute with vegetable oil if preferred.
  • 1 pound Chicken Tenders Cut into bite-sized pieces; chicken breast or thighs are good alternatives.
  • to taste Salt Adjust quantities based on your taste preference.
  • to taste Pepper Adjust quantities based on your taste preference.
  • ¼ cup Cornstarch Can substitute with arrowroot powder for a gluten-free version.
For the Sauce
  • 3 cloves Garlic, Minced Provides aromatic flavor; use fresh garlic for best results.
  • 1 tablespoon Fresh Grated Ginger Enhances flavor profile with warmth; ground ginger can replace fresh if needed.
  • to taste Red Pepper Flakes or Asian Chili Oil Add spice; adjust according to heat preference.
  • ¼ cup Water Adjusts sauce consistency; no substitutes needed.
  • ¼ cup Reduced-Sodium Tamari Sauce (or Soy Sauce) Provides umami flavor; use soy sauce for a non-gluten-free option.
  • 1 tablespoon Brown Sugar Adds sweetness to balance the savory sauce.
  • 1 tablespoon Rice Vinegar Adds acidity and depth; can substitute with apple cider vinegar if needed.
For Garnish
  • 2 tablespoons Scallions (Green Onions) Offers freshness and crunch; regular onions can substitute in a pinch.

Equipment

  • large sauté pan

Method
 

Preparation
  1. Cut the chicken tenders into 1-inch pieces and sprinkle with salt and pepper before coating with cornstarch.
  2. Heat 1-2 tablespoons of canola oil in a large sauté pan over medium-high heat until the oil shimmers.
  3. Add the coated chicken pieces in batches, sautéing for 3-4 minutes on one side, then flip and cook for another 2-3 minutes.
  4. Remove the chicken and add minced garlic, grated ginger, and red pepper flakes to the pan, sautéing for 15-30 seconds.
  5. Pour in tamari sauce, water, brown sugar, and rice vinegar, stirring and bringing to a simmer.
  6. (Optional) Mix cornstarch with water to form a slurry, adding it to the sauce to thicken.
  7. Return the cooked chicken to the pan, tossing to coat in the sauce.
  8. Sprinkle in sliced scallions before serving and give a gentle toss.
  9. Serve over steamed rice, noodles, or in lettuce wraps.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 75mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 8gVitamin A: 10IUVitamin C: 5mgCalcium: 2mgIron: 10mg

Notes

Check the chicken's internal temperature reaches 165°F for safety. Store leftovers in an airtight container, keeping them for up to 3 days in the fridge and up to 2 months in the freezer.

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