How do you make Mongolian chicken?

This recipe starts with thin pieces of chicken breast. I recommend partially freezing your chicken breasts to make them easier to slice. You can cube your chicken if that’s easier, but I think the long thin slices are better because they have more surface area for the sauce to cling to. The chicken is coated in cornstarch and stir fried until crispy.

Tips for Mongolian chicken

I keep this dish true to the restaurant version by just including chicken and green onions in the sauce. You can absolutely add more vegetables if you like, some great choices are

Zucchini

Water chestnuts

Sliced carrots

Broccoli

Mushrooms

Red peppers

I typically serve Mongolian chicken over steamed rice, but it’s also great over zucchini noodles or cauliflower rice if you’re looking to watch your carbs. If you’re not watching your carbs, try it with a side of chow mein.

Mongolian chicken served over a bowl of rice.

If you’re not a fan of chicken breast, feel free to use chicken thighs in this dish. Or try something completely different and use shrimp instead of chicken, I’ve done that before and it’s fabulous. Regardless of how you choose to serve it, Mongolian chicken is sure to be a hit! My kids like it so much that they even ask to have it for lunch the next day.

More asian dishes you’ll enjoy

4.98 from 211 votes (69 ratings without comment)

Comments

Jeffery Layton says:

August 18, 2026 at 7:53 am

Hello Chef. I made this recipe four days ago. I had to make it again tonight, 8-16-26, with beef AND chicken. I have a young daughter that is ASD and very picky with what she eats. SHE TORE IT UP BOTH TIMES!!! Thank you for such a great and simple recipe. Very flavorful and way better than any takeout ive had. Thank you.

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Heike says:

July 18, 2026 at 2:51 pm

This was such a delicious dinner! Finger licking good. My husband and son both said that this must go into our regular dinner rotation. Thanks for sharing!

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Maci says:

June 29, 2026 at 3:25 am

Do you know what would be the best way to reheat leftovers??

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1. Sara Welch says:
  
  July 1, 2026 at 7:33 am
  
  I’d heat them in a pan on the stove over low heat!
  
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kathryn says:

June 18, 2026 at 5:33 pm

Loved this! Family couldn’t get enough!

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Tami says:

June 3, 2026 at 4:22 pm

Really enjoyed this recipe, will definitely make again.

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Debbie says:

May 27, 2026 at 11:32 am

I made this in the crockpot & it was delicious. Thank you for sharing this recipe.

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Teresa Q says:

May 16, 2026 at 5:54 am

Could I use chicken thighs instead?

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1. Sara Welch says:
  
  May 18, 2026 at 9:08 am
  
  Yes that’s fine!
  
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Tracy says:

May 15, 2026 at 1:07 pm

I thought i had vegetable oil but didn’t, used peanut oil and oh so good

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S.Howell says:

May 4, 2026 at 7:08 am

This was so tasty! My family enjoyed. I sautéed and added fresh zucchini, green peppers, and onion. So delicious!

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BLaz says:

April 21, 2026 at 9:50 am

I have been making this for years and it’s one of my all time favorites. Thank you, it rocks

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Margaret Laughlin says:

April 17, 2026 at 12:14 pm

I have made this a LOT! I think I could eat it weekly! So easy and so good!!!

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Christiane says:

April 15, 2026 at 3:13 pm

Looks very good. Could it be frozen? Thank you.

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1. Sara Welch says:
  
  April 16, 2026 at 9:09 am
  
  I think that would likely work, but I haven’t tried freezing it myself!
  
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K J says:

April 2, 2026 at 12:49 pm

This recipe is so good. I made it, was so impressed, husband was super impressed, and then started thinking about it a few days later so I made it again! It’s fairly simple… only tedious thing is frying up the chicken but everything else comes together very quick and easy! Soooo tasty, so flavorful!! I’m sharing this recipe with my sisters!!

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Marcia Murillo says:

March 29, 2026 at 1:14 pm

Hi Sara !

I just made this recipe Mongolian Chicken and it turned out amazing!
I added blanched broccoli. I feel lke I just ordered from a restaurant, no, I cooked it.

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Nia says:

March 6, 2026 at 9:42 am

The recipe was a 10 out of 10 across the board! I actually added red bell pepper, onions, broccoli, and zucchini. I ended up adding a lot more cornstarch slurry (around 1/2 a cup ) but overall a great recipe and a great way to get some extra veggies in.

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Shayne King says:

February 28, 2026 at 3:49 pm

I made this tonight, added some broccoli with the chicken and put it on rice noodles. Also I had no corn starch so I used a bit of baking powder on the chicken and used flour to thicken. I was fantastic such a small ingredient list and so quick. My wife loved it. I’m definitely using this sauce with other meats too.

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