Let me introduce you to the easiest, quickest dinner that just might make you swear off takeout for good. Seriously. This Mongolian Chicken is one of those weeknight recipes that comes together in under 30 minutes, tastes like something you’d get at your favorite Asian restaurant, and somehow only requires one pan and minimal mental energy. Wins all around.
The sauce is what makes it shine—a garlicky, gingery, sticky situation that’s equal parts sweet, savory, and just the tiniest bit spicy (if you want it to be). It coats the chicken beautifully and gets that glossy, caramelized finish that feels way fancier than it actually is. Once you make it, I can almost guarantee it’ll become one of your go-to sauces for everything.
Let’s talk about pairings, because that’s where you can take this from great to incredible. I love serving this chicken over fluffy rice (white, brown, jasmine—whatever you have), a side of edamame (which, by the way, is a total nutritional powerhouse—high in plant-based protein, loaded with fiber, and naturally low in carbs), and some steamed dumplings for that full takeout-style plate. I’m obsessed with the frozen dumplings from Trader Joe’s—they’re quick, delicious, and make dinner feel just a little more complete.
But here’s the real magic of this recipe: the sauce is endlessly versatile. Don’t feel like chicken? No problem. Swap in shrimp, salmon, ground turkey, tofu, tempeh, or beef. I’ve even used it to dress up plain stir-fried veggies or drizzle over crispy pan-fried noodles. It works with literally everything, so once you make it, you’ll start dreaming up all the ways you can use it again. Weekly staple status = unlocked.
And because this recipe is so balanced, it’s an awesome blood sugar-friendly meal too. You’ve got your protein from the chicken, fiber from the edamame and veggies, and if you choose a whole grain like brown rice or a lower glycemic option like cauliflower rice or quinoa, you’ve got a dinner that’ll keep you feeling satisfied without the crash.
Bottom line? This one is fast, flavorful, and flexible. Whether you’re cooking for yourself, feeding a family, or just trying to avoid another delivery fee, Mongolian Chicken is here to save the day. Add it to your weekly lineup—you won’t regret it.
Nutrition:
- Serves 4
- 246 calories per serving
- 6 fat | 19 carb | 29 protein
Mongolian Chicken
Ingredients
Chicken
- 1 lb chicken breast cut into small chunks
- 1 tbs olive oil
- 4 tbs cornstarch
Sauce
- 1/2 cup soy sauce I use low sodium
- 1 large shallot
- 2 tsp ginger I used ginger paste
- 3 cloves garlic minced
- 2 tbs honey
- 1 tsp sesame oil
- 1 tsp red pepper flakes optional
Instructions
- Toss the chicken chunks in with the cornstarch. You want it to lightly coat everything. This will give the sauce something to stick to.
- Place a pan over medium high heat and add the olive oil and the chicken. Cook about 8 minutes or until chicken is slightly golden on each side.
- Remove chicken from pan and set aside .
- Combine all the ingredients for the sauce in a bowl and whisk. Add to the hot pan and cook for about 5 minutes, stirring with a rubber spatula constantly. The sauce should gradually start to thicken.
- Add the chicken back into the pan and allow the sauce to coat each piece. Cool another 3-5 minutes.
