Name: Easy Mongolian Chicken Stir-Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 1/4 pounds boneless skinless chicken breasts cut into 1 inch chunks; 1/2 teaspoon garlic powder; 3 tablespoons cornstarch; 2 tablespoons avocado oil; 1/2 cup sliced green onions plus extra for garnish; 1/3 cup low sodium soy sauce; 2 tablespoons rice vinegar; 1/4 cup maple syrup or brown sugar; 1 teaspoon toasted sesame oil; 1 teaspoon sriracha; 1/4 cup water; 1 teaspoon grated or minced garlic; 1 tablespoon grated fresh ginger; 1 tablespoon cornstarch; Sesame seeds for garnish; Rice or noodles for serving

There’s something irresistibly satisfying about a dish that comes together quickly but delivers big on flavor — that’s exactly what my Easy Mongolian Chicken Stir-Fry Recipe does. Between its crispy chicken bites and that glossy, slightly sweet-savory sauce, it’s a total winner for weeknight dinners or whenever you're craving a comforting Asian-inspired meal.

A black cast iron skillet filled with small, golden-brown chicken pieces cooked in a shiny, dark brown sauce with a slightly sticky texture, topped with white sesame seeds and bright green chopped scallions scattered evenly on top and between the chicken pieces; a wooden spoon resting inside the skillet holds some chicken, showing the sauce’s glossy surface underneath. The skillet is placed on a white marbled surface with a gray cloth slightly visible in the background, and a small white bowl with sesame seeds sits nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Mongolian Chicken Stir-Fry Recipe
Top Tip
How to Serve Easy Mongolian Chicken Stir-Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Mongolian Chicken Stir-Fry Recipe

Why You'll Love This Recipe

I’m honestly a little obsessed with this Easy Mongolian Chicken Stir-Fry Recipe. It’s one of those dishes that tastes way more complicated than the prep would suggest, making it a perfect midweek hero. Plus, the balance of savory soy, the zing from fresh ginger, and the subtle heat from sriracha always makes my kitchen smell incredible.

Quick and simple: You’ll have this on the table in about 30 minutes, and it’s so straightforward.
Crispy chicken perfection: With a light cornstarch coating, the chicken turns out beautifully crispy without deep frying.
Flavor-packed sauce: The combination of soy, maple syrup, garlic, and ginger creates a rich, slightly sweet sauce that clings to every bite.
Customizable and forgiving: You can switch up heat levels or swap chicken for beef or tofu – it adapts well!

Ingredients & Why They Work

The magic in this Easy Mongolian Chicken Stir-Fry Recipe starts with fresh, simple ingredients that play so well together. Each component brings something essential: texture, brightness, or depth. Knowing why you use each ingredient helps you navigate swaps or tweaks confidently.

Flat lay of boneless skinless chicken breasts cut into chunks, a small pile of white cornstarch powder on a white ceramic plate, a few whole uncracked brown eggs, thinly sliced green onions arranged neatly on a white ceramic dish, a small white bowl with golden avocado oil, a small white bowl of dark soy sauce, a small white bowl of clear rice vinegar, a small white bowl with amber maple syrup, a small white bowl of toasted sesame oil, a small white bowl of bright red sriracha, a small white bowl of water, a small white bowl of freshly grated ginger, a small white bowl of grated garlic, a small white bowl of sesame seeds, a simple mound of cooked white rice with no packaging arranged on a separate white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breasts: They’re lean, cook quickly, and soak up flavors beautifully.
Garlic powder: Adds that guaranteed savory punch even if you’re short on fresh garlic.
Cornstarch: It’s the secret behind that crispy crust on the chicken without frying.
Avocado oil: Has a high smoke point, making it ideal for frying chicken pieces at medium-high heat.
Green onions: Adds mild sharpness and fresh crunch right at the end.
Low sodium soy sauce: Provides umami and salt, and using low sodium lets you control saltiness better.
Rice vinegar: Adds brightness and balances the sweetness perfectly.
Maple syrup or brown sugar: Both bring that caramel-like sweetness that’s signature to Mongolian sauces.
Toasted sesame oil: Just a teaspoon packs a nutty aroma without overpowering the dish.
Sriracha: Gives a gentle kick of heat to keep things interesting.
Water: Helps adjust sauce consistency without diluting flavor.
Fresh garlic and ginger: These fresh aromatics elevate the sauce beyond any store-bought alternative.
Sesame seeds: For garnish, adding both crunch and a subtle nuttiness.
Rice or noodles: Your go-to base for serving — they soak up all that luscious sauce.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up with this Easy Mongolian Chicken Stir-Fry Recipe depending on what’s in my fridge or my mood. It’s super adaptable, so don’t hesitate to make it your own — trust me, it just gets better the more you experiment.

Variation: When I’ve got extra time, I toss in some stir-fried bell peppers or snap peas for crunch — it adds so much freshness.
Vegetarian swap: Try firm tofu instead of chicken; just press it well and coat with cornstarch before frying for the same crispy texture.
Spice it up: Add extra sriracha or a pinch of crushed red pepper flakes if you like heat — I sometimes do this when I’m craving a little more kick.
Sugar alternatives: Maple syrup gives a lovely depth, but brown sugar works great too if that’s what you have on hand.

Step-by-Step: How I Make Easy Mongolian Chicken Stir-Fry Recipe

A white bowl on a white marbled surface holds a serving of white rice as the bottom layer, with dark brown glazed pieces of chicken coated in sesame seeds and mixed with green onion stalks placed on top. A silver fork rests on the left side inside the bowl, partly touching the chicken and rice. Nearby, there is a small white bowl filled with sesame seeds and a black pan with more glazed chicken and green onion on a grey cloth. The scene is bright with natural lighting. photo taken with an iphone --ar 2:3 --v 7

Step 1: Coat the Chicken for Crispiness

Start by tossing your chicken chunks in garlic powder and cornstarch in a big bowl — this is what creates that golden, slightly crispy outside when cooked. Make sure each piece is coated evenly for the best texture. I like doing this step first so the chicken can rest while I prep the sauce.

Step 2: Whisk Together the Flavor-Packed Sauce

Combine soy sauce, rice vinegar, maple syrup, toasted sesame oil, sriracha, water, fresh garlic, ginger, and cornstarch in a measuring cup or bowl. Whisk vigorously until everything is blended and no cornstarch lumps remain. This sauce is the heart of the dish — trust me, it’s worth paying attention here!

Step 3: Crisp Up the Chicken

Heat avocado oil over medium-high in a large skillet—it’s crucial this gets hot enough to crisp the chicken but not so hot it burns. Spread chicken pieces in a single layer and let them cook undisturbed for 3-4 minutes. You’ll see those edges turn golden-brown. Flip and finish cooking through, then remove from heat onto a plate. Don’t crowd the pan, or they'll steam instead of crisp.

Step 4: Build Up Flavor in the Pan

Throw the sliced green onions into the same skillet and cook for just 30 seconds to release their mild oniony aroma. Then pour the sauce in, stirring to combine and bring to a gentle boil as it thickens — this usually takes a couple of minutes. The sauce will get glossy and cling perfectly to the chicken.

Step 5: Combine and Garnish

Toss the chicken back into the skillet, stirring until every piece is coated in that luscious sauce. When everything looks shiny and delicious, remove from heat. Finish with a sprinkle of sesame seeds and more sliced green onions for that perfect pop of color and texture. Serve it hot over your favorite rice or noodles.

Top Tip

I’ve made this Easy Mongolian Chicken Stir-Fry Recipe dozens of times, and a few tips have made all the difference to getting the best result. Here’s what I wish I knew earlier—these small tweaks ensure success every time.

Get the oil hot enough: The chicken crisps best when the skillet and oil are properly heated — too cool, and it cooks soggy instead of crispy.
Don’t crowd the pan: Give the chicken space to fry by cooking in batches if necessary; overcrowding leads to steaming.
Whisk your sauce thoroughly: Especially the cornstarch; lumps will ruin the silky texture.
Add scallions at the end: They lose their freshness if cooked too long — a quick toss in the hot pan is perfect.

How to Serve Easy Mongolian Chicken Stir-Fry Recipe

Garnishes

I always finish with a good handful of toasted sesame seeds because they add a delightful crunch and nutty undertone that pairs perfectly with the sauce. Fresh sliced green onions on top brighten up the dish visually and in flavor—a small touch that punches up the experience.

Side Dishes

Rice is my go-to here, especially fluffy jasmine or steamed brown rice to soak up every silky drop of sauce. Sometimes I serve this with simple stir-fried veggies or even alongside Chinese-style garlic noodles for a carb feast that’s hard to beat.

Creative Ways to Present

When I made this for a small dinner party, I served the Easy Mongolian Chicken Stir-Fry Recipe over a bed of spiralized zucchini noodles — it was a fresh, colorful twist that everyone loved. You could also use it as a filling in lettuce wraps for a fun, handheld option that's less formal but still super delicious.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers into an airtight container and keep it in the fridge. It holds up really well for up to 3 days, making it a great option for meal prep or lunches. Just remember to keep rice separate if you want to avoid it getting soggy.

Freezing

I’ve frozen leftover Easy Mongolian Chicken Stir-Fry Recipe few times — it does lose a little crispiness after thawing but still tastes excellent. Freeze the chicken and sauce separately from the rice, and defrost overnight in the fridge before reheating for best results.

Reheating

For leftovers, I reheat the chicken and sauce gently in a skillet over medium heat, stirring occasionally until warmed through. This brings back some of the sauce’s shine and keeps the chicken tender. I avoid microwaving for this one, as the texture can suffer.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Chicken thighs stay juicier and a bit more forgiving when cooking, especially if you prefer dark meat. Just cut them into similar-sized chunks and adjust cooking time if needed.

How spicy is this recipe, and can I adjust the heat?

This recipe has a mild heat level from sriracha, but it’s very easy to adjust. Add more sriracha or a pinch of crushed red pepper flakes if you like things spicy, or omit the sriracha altogether for a milder version.

Can I make this recipe gluten-free?

Yes! Use a gluten-free soy sauce or tamari instead of regular soy sauce to make it gluten-free without sacrificing flavor. Also, double-check all your other condiments to ensure they’re gluten-free.

How do I avoid soggy chicken in stir-fry recipes?

Key is to coat the chicken with cornstarch and cook it in a hot pan without overcrowding. Give the chicken space to sear properly and avoid stirring too early to get that crisp outside. Also, fry in batches if needed.

Final Thoughts

This Easy Mongolian Chicken Stir-Fry Recipe holds a special place in my rotation because it’s reliable, so full of flavor, and every time I make it, someone inevitably asks for seconds. It’s the kind of recipe I recommend to friends when they want a simple, no-fuss dinner that still feels like a treat. Give it a try—you just might end up loving it as much as I do.