There’s something irresistibly satisfying about this **Easy Mongolian Chicken Stir-Fry Recipe** — the combination of crisp, tender chicken coated in a glossy, sweet-savory sauce that’s bursting with flavor. It’s quick, fuss-free, and perfect for a weeknight dinner that feels special without the hassle.

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've made this Easy Mongolian Chicken Stir-Fry Recipe more times than I can count — it's one of those meals I trust when I want a crowd-pleaser that doesn’t eat up my whole evening. It’s just plain delicious and pretty impossible to mess up.

Speedy Prep: You can whip this up in about 30 minutes, making it ideal for busy nights.
Simple Ingredients: No complicated sauces or hard-to-find extras—everything’s straightforward and pantry-friendly.
Flavor-Packed: Savory soy, sweet maple syrup, zingy ginger, and a little heat from sriracha come together in a perfect harmony.
Customizable: You can easily swap ingredients or turn it into a stir-fry with your favorite veggies.

Ingredients & Why They Work

Each ingredient plays a crucial role here — from the cornstarch that gives the chicken that coveted crispy edge, to the balance of sweet, salty, and spicy notes in the sauce. I always recommend fresh ginger and garlic as key flavor boosters that make a world of difference.

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: Tender and lean, they cook quickly and soak up the sauce beautifully.
Garlic powder: Provides subtle, even garlic flavor without burning during cooking.
Cornstarch: Coats the chicken to give it a light crispiness and thickens the sauce.
Avocado oil: I love this one for its high smoke point and neutral flavor.
Green onions (scallions): Add freshness and a mild bite, both cooked and raw as garnish.
Low sodium soy sauce: The salty backbone of the sauce without overpowering the other flavors.
Rice vinegar: Adds a subtle tang that balances the sweetness.
Maple syrup or brown sugar: Sweetness rounds out the sauce for that classic Mongolian stir-fry taste.
Toasted sesame oil: A little goes a long way to impart that warm, nutty aroma.
Sriracha: I use this for just a touch of heat — adjust to taste.
Water: Helps loosen the sauce so it coats the chicken evenly.
Garlic and fresh ginger: Essential aromatics that bring brightness and depth.
Sesame seeds: Finish the dish with a nutty crunch and extra visual appeal.
Rice or noodles for serving: Absorb all the amazing sauce and make the meal complete.

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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

What I love most about this Easy Mongolian Chicken Stir-Fry Recipe is how easy it is to switch things up depending on what you have on hand. Try adding some veggies like bell peppers or broccoli to make it a one-pan dinner, or swap maple syrup for honey if that’s what’s in your pantry.

Variation: I once tossed in shredded carrots and snap peas for some extra crunch and color — it turned out fantastic! Feel free to experiment with your favorite stir-fry veggies.

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 Crispy Perfection

Start by tossing your chicken pieces with garlic powder and cornstarch until they’re fully coated. This is the magic step for that lovely light crispiness when you pan-fry. Be sure to shake off any excess cornstarch if it seems too clumpy— you want a thin, even coating.

Step 2: Whisk Together the Flavorful Sauce

I like to mix all the sauce ingredients in a glass measuring cup so I can easily pour it into the pan later. Whisk well to dissolve any lumps of cornstarch — this ensures the sauce thickens smoothly once heated.

Step 3: Sear the Chicken Without Crowding

Heat avocado oil over medium-high and lay your chicken out in a single layer. This prevents steaming and keeps the chicken crispy. Resist the urge to stir or move it for about 3-4 minutes until the bottom is golden, then flip. Cook through and set the chicken aside.

Step 4: Bring It All Together with Sauce and Scallions

Sauté the green onions just briefly until fragrant, pour in your sauce, and stir everything to combine. Return the chicken to the pan and mix until every piece is shiny with sauce thickened to perfection.

Top Tip

After making this recipe several times, I’ve learned a few tricks that really turn it into a winner. These have saved me from common stumbles and help you make the best stir-fry every time.

Don’t Crowd the Pan: Cooking in batches if needed lets the chicken get crispy instead of soggy.
Fresh Aromatics: Fresh ginger and garlic add so much brightness compared to powders or jarred versions.
Whisk the Sauce Thoroughly: Make sure the cornstarch is fully dissolved before adding it to the pan so your sauce thickens evenly.
Use High Heat: Medium-high is perfect to caramelize the chicken and develop that glossy, flavorful coating.

How to Serve Easy Mongolian Chicken Stir-Fry Recipe

Garnishes

I always sprinkle extra sliced green onions and toasted sesame seeds right before serving — it adds a fresh crunch and that classic nutty finish that I adore. Sometimes I toss a few red pepper flakes on top if I want an extra spicy kick.

Side Dishes

This chicken pairs beautifully with steamed jasmine rice or simple garlic noodles. If you want to add some greens, try quick-blanched broccoli or snap peas tossed with a little sesame oil.

Creative Ways to Present

For a fun twist, serve your Easy Mongolian Chicken Stir-Fry Recipe over a bed of cauliflower rice or wrapped in lettuce cups for a low-carb bite that’s perfect for sharing at parties.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The chicken and sauce hold up well, making for easy next-day lunches that feel like a treat.

Freezing

I’ve frozen this once or twice without issues — just let it cool completely before sealing in a freezer-safe bag. Thaw overnight in the fridge and reheat gently to keep the chicken tender.

Reheating

To reheat, I recommend using a skillet over medium heat with a splash of water or broth to refresh the sauce and prevent drying out. Microwave works in a pinch, but the skillet method preserves texture better.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and have a bit more fat, which makes the dish even more tender and flavorful. Just adjust cooking time slightly so they’re cooked through.

Is this recipe gluten-free?

It can be! Use gluten-free tamari instead of soy sauce and double-check your other ingredients like cornstarch to ensure they’re gluten-free.

Can I add vegetables to this stir-fry?

Definitely. Toss in quick-cooking vegetables like bell peppers, snap peas, or broccoli florets during the sauce simmer step for a balanced meal.

How do I make the sauce less sweet or spicier?

Adjust the amount of maple syrup or brown sugar to reduce sweetness, and add more sriracha for extra heat. Since everyone's taste varies, start small and taste as you go.

Final Thoughts

This Easy Mongolian Chicken Stir-Fry Recipe has become one of my kitchen go-tos because it’s simply delicious, easy to make, and endlessly adaptable. I can't recommend it enough if you want a homemade takeout vibe without the wait or the guilt. Give it a go — I bet it’ll become a favorite in your rotation too!