Mongolian Beef has long been a favorite takeout order for its irresistible sweet-and-salty sauce. I recently adapted the idea to make a lighter, chicken-based version at home and it turned out fantastic. This healthier Mongolian chicken uses an arrowroot coating and quick pan-searing to create crispy edges, then finishes in a savory, slightly sweet sauce with scallions. The result is a flavorful weeknight meal that comes together in about 30 minutes.
Absolutely delicious! Loved the sauce! Will definitely make it again
– Dianna
Table of Contents
- Why You Will Love This Mongolian Chicken
- What Is Mongolian Chicken
- Ingredients You Need To Make This Mongolian Chicken
- How To Make Mongolian Chicken
- Kitchen Tools You Need:
- Tips for the Best Mongolian Chicken
- How To Modify
- What To Serve With This Mongolian Chicken
- Common Questions
- Mongolian Chicken Recipe
Why You Will Love This Mongolian Chicken
- A balanced sweet-and-salty sauce clings to the crispy chicken for an indulgent, takeout-style flavor without excessive sugar.
- This recipe uses simple pantry ingredients and cooks in under 30 minutes, ideal for busy weeknights.
- Instead of relying on store-bought hoisin or oyster sauces or deep-frying, this version keeps sugar and oil lower while retaining great flavor.
- The dish is adaptable to Paleo, gluten-free, grain-free and dairy-free diets when you choose appropriate substitutes.
What Is Mongolian Chicken
Mongolian chicken is the chicken-based counterpart to Mongolian beef: thinly sliced or bite-sized chicken pieces cooked quickly and coated in a savory, mildly sweet sauce. The dish as served in many Chinese-American restaurants has its roots in Taiwan and is distinct from traditional Mongolian cuisine, but it remains a widely loved takeout classic.
Ingredients You Need To Make This Mongolian Chicken
- Chicken: Boneless, skinless chicken thighs cut into thin strips. Trim any excess fat before coating.
- White pepper: A milder pepper flavor common in Asian cooking; black pepper will also work if needed.
- Arrowroot powder: A gluten-free coating that crisps nicely; cornstarch or potato starch are suitable substitutes.
- Oil: Use a neutral, high-smoke-point oil such as avocado or vegetable oil for searing.
- Ginger and garlic: Fresh gives the best aroma, though jarred versions can be used for convenience.
- Shallots: Thinly sliced; a small yellow onion can be substituted.
- Soy sauce: Use regular soy sauce or swap for tamari or coconut aminos to keep the recipe gluten-free.
- Chicken broth: Adds body and thins the sauce; vegetable stock works too.
- Honey: A touch of honey balances the salty components with natural sweetness.
- Fish sauce: Adds depth and umami characteristic of many Chinese-American sauces.
- Scallions: Cut into short pieces for freshness and color when tossed into the finished dish.
A complete ingredient list and measurements are available in the recipe card below.
How To Make Mongolian Chicken
- Toss thinly sliced chicken with arrowroot powder, salt, white pepper, and garlic powder until evenly coated.
- Pan-sear the chicken in batches over medium-high heat until golden and crisp; remove and keep warm.
- Wipe the skillet, then sauté ginger, garlic, and shallots in sesame oil until fragrant.
- Add soy sauce (or tamari/coconut aminos), chicken stock, honey and fish sauce; simmer until the sauce thickens slightly.
- Return the chicken and scallions to the pan, toss to coat, then serve immediately sprinkled with sesame seeds.
Kitchen Tools You Need:
- Large mixing bowl
- Measuring spoons and cups
- Cutting board and sharp knife
- Heavy skillet or wok
- Tongs or spatula
Tips for the Best Mongolian Chicken
- Serve the dish right away so the chicken stays crisp — the coating will soften if left too long in the sauce.
- Slice chicken pieces uniformly to help them cook and brown evenly.
- Cook chicken in batches to avoid overcrowding the pan; overcrowding causes steaming instead of crisping.
- If the sauce is too thick, stir in a splash of broth; if too thin, simmer a bit longer to reduce.
How To Modify
- Use boneless chicken breasts instead of thighs—cut into cubes to prevent drying.
- Add heat with sliced fresh chilies or a pinch of red pepper flakes.
- Toss in vegetables like red bell pepper, broccoli, or bok choy for extra color and nutrition.
What To Serve With This Mongolian Chicken
This dish pairs beautifully with steamed jasmine or brown rice to soak up the sauce. For a low-carb approach, serve over sautéed cauliflower rice. Simple stir-fried vegetables such as carrots, zucchini, broccoli or asparagus make a bright, healthy side.
Common Questions
Store leftover Mongolian chicken in an airtight container in the refrigerator for up to four days. The coating will lose some crispness as it sits, but the chicken often becomes more flavorful as it absorbs the sauce. Reheat gently in a skillet over medium heat or microwave until warmed through.
No — this recipe is not spicy by default, making it family-friendly. To introduce heat, add thinly sliced chilies while sautéing the aromatics or finish with red pepper flakes.
Here are a few more Chinese-American inspired recipes that you might enjoy:
- Sweet & Sour Pork
- Crispy Sesame Chicken
- Teriyaki Chicken Bowls
- Spicy Orange Chicken
- Pork Fried Rice
- Thai Basil Beef
- Salt & Pepper Chicken
- Black Pepper Chicken
If you try this recipe, share your results in the comments below — I’d love to hear what you think and see photos of your dish!
Mongolian Chicken
Ingredients
- 1 pound boneless skinless chicken thighs cut into 1 inch wide strips
- ½ tsp salt
- ½ tsp white pepper
- ½ tsp garlic powder
- ½ cup arrowroot powder or corn starch
- 2 tbsp avocado oil or other neutral oil
- 1 tbsp sesame oil
- 2 tbsp finely chopped ginger
- 3 cloves garlic chopped
- 1 large shallot halved and then finely sliced lengthwise
- 1/4 cup soy sauce coconut aminos or tamari
- ¼ cup chicken stock
- 1 tbsp honey
- 1 tsp fish sauce
- 1 bunch scallions cut into 1 inch pieces
- 1 tbsp white sesame seeds
Instructions
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Cut the chicken into 1-inch wide strips. Place the chicken in a bowl and toss with the salt, white pepper, garlic powder and arrowroot powder until each piece is well coated.
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Heat the avocado oil in a large skillet or wok over medium-high heat. Add half the chicken in a single layer, making sure pieces do not overlap. Cook 3–4 minutes until golden and crisp, flip and cook another 2 minutes. Transfer to a bowl and repeat with the remaining chicken.
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When the chicken is done, wipe excess oil from the pan with a paper towel. Add the sesame oil and, once hot, sauté the ginger, garlic and shallots for about 1 minute. Stir in the soy sauce (or substitute), chicken stock, honey and fish sauce. Simmer gently for 4–5 minutes until the sauce begins to reduce and thicken.
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Add the scallions and return the chicken to the pan. Toss everything to coat evenly with the sauce, garnish with sesame seeds, and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
This post was originally published on May 28, 2024.
