Mongolian Chicken

Mongolian Chicken
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One of my favorites, Mongolian Chicken

Guys, this one is really special. I’ve been making Mongolian Chicken for a while now and now I’m finally sharing one of my favorite recipes! The sauce is just on another level with its savory and sweet notes. My version is also a bit on the healthier side, using much less sugar than traditional recipes, but don’t worry. This doesn’t compromise the flavor at all. I just use my secret ingredient to add some sweetness while giving the sauce a nice sheen. All in all, this will definitely become a favorite in your home, weekend or weeknight. I switch up the protein and it works great with beef and shrimp!

What you need to get Mongolian Chicken right

The ingredients are simple. While traditionally Mongolian chicken is made with just chicken and green onions, I like adding some vegetables to mine. It’s more filling and you get veggies in for the day. My favorite are broccoli and carrots, but you can add what ever you like. I have more options listed in the recipe notes below. For the sauce, I prefer brown sugar. It gives a nice deep flavor. My secret (or not so secret) ingredient is ketchup. It adds a hint of sweetness without shifting the balance. Oyster sauce is the main component, with some sesame oil and soy sauce for a savory note. While I have measurements for all the sauce ingredients, it’s important to always taste and adjust according to your personal preference.

Prep ahead for a quick meal

If you want to take away one thing from all my kitchen tips, it should be prep. Mise en place, meaning “everything in it’s place”, is truly the way to go to save time. I chop my vegetables, soak the rice, and cut and marinate the chicken. Then I measure out the sauce ingredients and set them aside. When I need to get cooking, it will only take me 15-20 minutes to bring the meal together, the rice and chicken both.

Other Pan Asian inspired recipes to try:

Chicken Chili Dry

Chicken Chow Mein

Chicken with Almonds

mongolian chicken with steamed rice

Mongolian Chicken

This lighter and healthier version of Mongolian Chicken is so flavorful you'll forget you're eating clean! The sauce packs a punch and the chicken in tender and crispy all at once!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Chinese
Servings 3


Chicken marinade

  • 1 pound chicken breast cubed then thinly sliced
  • ¼ tsp black pepper
  • ¼ tsp salt
  • ¼ tsp white pepper
  • 1 tsp sesame oil
  • 1 tsp sugar
  • tbsp corn flour

For the Mongolian chicken

  • 1 tbsp crushed ginger
  • ½ cup chopped carrots
  • 1 cup broccoli florets
  • ½ cup chopped bell pepper
  • ¼ cup sliced green onions

For the sauce

  • tbsp oyster sauce
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce low sodium
  • 1 tbsp ketchup
  • 2 tsp vinegar
  • 1 tsp sesame oil
  • 1 tbsp sambal oelek optional
  • 2/3 cup water
  • ¼ tsp white pepper


  • Start off by marinating the chicken. Cut chicken breast into 1.5 inch cubes. Then slice them into thin squares. This ensures the chicken cooks quick. Add all the ingredients listed under marinade and mix well. Set aside.
  • In a small bowl add all the ingredients listed under sauce and mix well and set aside.
  • Heat 2 tbsp oil in a wok and add the chicken, leaving some space between each piece so it gets a nice crust on it. Flip the chicken after 2 minutes and cook for another minute. Add the ginger and mix well, then add the vegetables and cover so they can steam for 3-4 minutes while the chicken is cooking through. Make sure the flame is medium low at this point so the chicken doesn't burn.
  • Take the lid off and stir the chicken and vegetables. Pour in the sauce and let it come to a simmer. Simmer for 2 minutes, then add the green onions. Taste the sauce to see if it needs to be adjusted. Serve immediately with steamed rice.


Variations. If you want to cut the spice, don’t add the sambal. 
You can make this more traditional with just long slices of green onions.
Other vegetables you can add are onions, red bell peppers, water chestnuts, baby corn, snap peas or zucchini
Substitutions. If you don’t have brown sugar you can use white sugar. I have not tried this with a sugar substitute, but if you do, let me know how it turns out! 
You can replace the chicken with thinly sliced lean beef, or even shrimp. This would also work with a meaty white fish.  
Keyword Chicken, Chinese, Desi Chinese, Pan Asian

Have you tried this classic takeout recipe?

I love hearing your feedback! If you try this recipe please let me know how it turned out in the comments below.

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Will try for sure. You explained very well.