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 incredibly satisfying about an Easy Mongolian Chicken Stir-fry Recipe that delivers bold flavors with minimal fuss. The perfect balance of savory soy, a hint of sweetness, and just the right kick of heat makes this dish one I find myself craving again and again.

A black pan is filled with many small pieces of shiny, cooked chicken that are golden brown with a sticky, dark brown sauce on them. Bright green onion pieces are scattered on top of the chicken, along with white sesame seeds. A wooden spoon rests inside the pan, holding some chicken pieces. The pan sits on a white marbled texture. In the background, a white bowl with a small amount of white sesame seeds is partially visible. 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 adore this Easy Mongolian Chicken Stir-fry Recipe because it’s one of those dishes that manages to feel restaurant-worthy but only takes about 30 minutes from start to finish. It’s hands-on without being complicated, and the crispy chicken paired with a luscious, sticky sauce always gets rave reviews at my dinner table.

Quick and Easy: You’ll have a flavorful dinner on the table in about half an hour, perfect for busy weeknights.
Simple Ingredients: No obscure sauces or spices needed — most of this is probably sitting in your pantry right now.
Crispy, Tender Chicken: Thanks to a light cornstarch coating and careful cooking, every bite has a nice crunch with juicy insides.
Customizable Flavor: You can easily tweak the sweetness or heat level to suit your taste perfectly.

Ingredients & Why They Work

The magic in this Easy Mongolian Chicken Stir-fry Recipe lies in how these simple, everyday ingredients combine to create layers of flavor. The cornstarch delivers a perfect crispy coating while the fresh ginger and garlic brighten the sauce beautifully.

Flat lay of boneless skinless chicken breast chunks, a small white bowl of sliced green onions, a small white bowl of light golden avocado oil, a small white bowl of dark soy sauce, a small white bowl of amber maple syrup, a small white bowl of pale rice vinegar, a small white bowl of toasted sesame oil, a small white bowl of bright red sriracha, a small white bowl of clear water, a small white bowl of freshly grated ginger, a small white bowl of grated garlic, a small white bowl of white cornstarch, a small white bowl of light brown sesame seeds, a small mound of cooked white rice — all arranged symmetrically 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: Easy to cut into bite-sized pieces and cooks quickly; lean and healthy.
Garlic Powder: Gives a subtle garlic background that deepens during cooking without burning.
Cornstarch: The secret to achieving that crave-worthy crispy crust on the chicken.
Avocado Oil: A neutral oil with a high smoke point, perfect for frying chicken quickly at high heat.
Sliced Green Onions: Adds freshness and a mild bite; part of the flavor and color punch.
Soy Sauce: Low sodium is best to keep control of saltiness — it’s the savory backbone of the sauce.
Rice Vinegar: Balances the sweetness with tangy acidity to keep flavors bright.
Maple Syrup or Brown Sugar: Sweetness that caramelizes into the sauce for that signature glossy look and rich flavor.
Toasted Sesame Oil: A little goes a long way to add warm, nutty aroma.
Sriracha: Adds just the right hint of heat — you can absolutely dial this up or down.
Water, Garlic, Fresh Ginger: This trio ensures the sauce is both flavorful and saucy without being too thick or dry.
Sesame Seeds: Garnish for texture and a bit of nuttiness at the end.

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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

While this easy stir-fry is fantastic as is, I often like to put my own spin on it depending on mood or pantry contents. You might find you enjoy these little tweaks too!

Variation: I sometimes swap chicken breasts for thighs—they stay juicy and add a bit of richness that’s just delicious.
Vegetable Boost: Adding snap peas, bell peppers, or broccoli can turn it into a colorful one-pan meal without losing simplicity.
Heat Level: If you love spice, I recommend doubling the sriracha or adding a pinch of crushed red pepper flakes.
Sweetener Swap: Maple syrup gives depth, but brown sugar works just as well if you’re out.

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

A white bowl filled with a base layer of fluffy white rice, topped with glazed golden brown chicken pieces coated in a shiny sauce. Scattered on top are green onion pieces and white sesame seeds adding color and texture. A silver fork rests inside the bowl, partially under the chicken. In the background, there is a small white bowl with white sesame seeds and a black skillet with more cooked chicken pieces on a folded gray cloth, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Coat the Chicken for Crispy Perfection

Start by tossing your chicken chunks with garlic powder and cornstarch in a large bowl. Make sure every piece is nicely coated—this is what gives you that amazing crisp whenever you fry the chicken. I usually give it a good shake or gentle toss for even coverage. Don’t skip this step—it’s key!

Step 2: Whisk Your Sauce Until Smooth

Mix all the sauce ingredients in a small bowl or a glass measuring cup and whisk well. The cornstarch in the sauce should dissolve completely, so no lumps remain—that helps it thicken perfectly later. This step is quick but important, and it brings all that tangy, sweet, and umami goodness together.

Step 3: Fry Chicken Without Crowding

Heat the avocado oil in a large skillet over medium-high heat. When it’s hot, spread your coated chicken in a single layer, being careful not to overcrowd the pan. Crowding causes steaming instead of crisping, so if your skillet isn’t big enough, cook in batches. Let the chicken cook undisturbed for 3-4 minutes, then flip and finish cooking till no longer pink inside.

Step 4: Bring it All Together

Remove the cooked chicken from the skillet, toss in the sliced green onions, cooking for just about 30 seconds to release their aroma. Quickly pour in the sauce, stir to combine, then return the chicken to the pan. Keep stirring as the sauce thickens and coats the chicken beautifully—this happens pretty fast, so watch closely. Remove from heat and sprinkle sesame seeds and sliced scallions on top before serving.

Top Tip

From my time cooking this Easy Mongolian Chicken Stir-fry Recipe, I learned that attention to details makes all the difference. Here are a few quick pointers that really helped me get it just right every time.

Don’t Overcrowd the Pan: Cook the chicken in batches if needed—this keeps it crispy rather than soggy.
Prepare Sauce in Advance: Mixing the sauce ingredients before starting cooking saves time and makes stirring it in seamless.
Use Fresh Ginger and Garlic: It truly brightens the sauce and gives that authentic flavor punch.
Keep an Eye on Sauce Thickness: It thickens quickly—remove the pan from heat as soon as it looks glossy and coated to avoid clumps.

How to Serve Easy Mongolian Chicken Stir-fry Recipe

Garnishes

I love topping this stir-fry with freshly sliced green onions and toasted sesame seeds — they add a fresh brightness and a lovely crunch. Sometimes, I toss in a handful of chopped cilantro for a fragrant twist that I find irresistible.

Side Dishes

Personally, I almost always serve it over steamed jasmine rice or simple cooked noodles, which soak up that sticky sauce perfectly. For something lighter, steamed broccoli or snap peas on the side make a colorful, tasty pairing.

Creative Ways to Present

On special occasions, I love serving this in mini bowls over crispy fried rice cakes, garnished with edible flowers or microgreens for a restaurant-style presentation that always impresses guests.

Make Ahead and Storage

Storing Leftovers

Leftover Easy Mongolian Chicken Stir-fry stores really well in an airtight container in the fridge for 3-4 days. The chicken holds its texture and the sauce stays flavorful — great for quick lunches or dinners.

Freezing

I’ve successfully frozen this dish a couple of times. Just cool it completely, then pack in a freezer-safe container. When thawed, the texture is still tasty, though I prefer fresh if possible.

Reheating

For the tastiest leftovers, I reheat gently in a skillet over medium heat to help the chicken crisp up again and keep that wonderful sauce glossy — microwave reheating tends to soften the crust too much.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs stay juicier and add a richer flavor. Just keep an eye on cooking time since they might take a bit longer.

How do I make the chicken crispy?

Coating the chicken pieces in cornstarch and frying them in hot oil without overcrowding the pan are the keys to achieving crispy chicken in this recipe. Patience is important—don’t stir too early!

Can I adjust the sauce to be less sweet?

Definitely! You can reduce the maple syrup or brown sugar to suit your taste, or add a splash more rice vinegar to balance it out with acidity.

Is this recipe gluten-free?

You can make it gluten-free by using tamari or a gluten-free soy sauce alternative instead of regular soy sauce, and ensuring all other ingredients don’t contain gluten.

Final Thoughts

This Easy Mongolian Chicken Stir-fry Recipe is one of those comforting dishes I love keeping in my regular rotation because it’s foolproof, flavorful, and fast. I hope you find the same joy in making it—and maybe even impress your family or friends the next time you whip it up. It’s always a hit when I serve it, and I bet you’ll enjoy the mix of crispy, saucy, spicy, and sweet just as much.