Quick Mongolian Chicken – Ready in 25 Minutes!
Dive into this delightful quick Mongolian chicken recipe that’s perfect for your busy weeknight dinners! In just 25 minutes, you’ll whip up tender strips of chicken coated in a glossy garlic-ginger soy sauce, perfectly balanced and bursting with flavor. This takeout-style stir fry is not only comforting but also light enough to keep you coming back for more. The magic happens when the chicken is cooked to perfection and the rich sauce simmers, creating an irresistible glaze that soaks into fluffy rice. Watch as we guide you through each simple step for a nourishing meal that will earn a top spot on your dinner rotation! 🍚✨
Watch the video by Kitchen Sanctuary
Recipe Instructions
This Mongolian chicken is one of those recipes that quietly earns its place on the regular dinner rota. Tender strips of chicken cooked in a glossy garlic-ginger soy sauce, finished with spring onions and spooned over hot rice — it’s quick (ready in 25 mins!), comforting and full of flavour without being heavy. And just look at how that sauce soaks into the rice 😋.
This take out style chicken stir fry is all about tender chicken and a glossy, well-balanced sauce. A light coating of cornflour helps keep the chicken juicy while giving the sauce something to cling to.
Cooking the chicken first and setting it aside means it stays tender. It also gives you control over the sauce, so it has time to thicken properly before the chicken goes back in.
The sauce itself is simple but carefully balanced. Garlic and ginger are cooked briefly so they stay fragrant, then the sauce is simmered for a couple of minutes to create that rich, glossy finish.
Free printable recipe is available on our site: https://www.kitchensanctuary.com/mongolian-chicken
Ingredients:
The Chicken:
3 tbsp oil (I use avocado oil)
2 tbsp cornflour (cornstarch)
pinch salt and black pepper
550 g (1.1lb) Skinless boneless chicken breasts (roughly 3 medium chicken breasts) sliced into thin strips
The Sauce:
1 tsp sesame oil
1 tbsp minced ginger
3 cloves garlic peeled and minced
120 ml (1/2 cup) reduced sodium soy sauce I use dark, but all-purpose is fine too *see note
¼ tsp black pepper
6 packed tbsp light brown muscavado sugar
90 ml (1/3 cup) water
1 tsp cornflour (cornstarch)
8 spring onions (scallions) sliced into 1 inch pieces
To Serve:
boiled rice
or egg fried rice
Instructions
1. Mix the cornflour with a good pinch of salt and pepper and toss the chicken strips in the seasoned cornflour.
2. Heat the oil in a wok or large frying pan until very hot.
3. Cook the chicken strips in the oil (turning occasionally) until cooked through and slightly golden. You can do this in two batches, but I usually manage this in one.
4. Use a slotted spoon to remove the chicken from the pan. Place it in a bowl whilst you make the sauce.
5. Pour out all but 1 tbsp of oil from the pan, turn the heat down to medium/low and allow the oil to cool a little. Add the sesame oil, ginger and garlic to the pan and cook for 30 seconds – stirring often to avoid burning the garlic.
6. Mix together the water and cornflour then add it into the wok along with the soy sauce, pepper and sugar.
7. Give it a good mix and turn up the heat and bring to the boil. Simmer for 2-3 minutes.
8. Then add the chicken back to the wok and cook for a further 2 minutes.
9. Stir in the spring onions (scallions) and cook for another minute.
10. Turn off the head and serve over boiled rice.
Notes
Soy Sauce
I’ve tested this recipe with various different soy sauces, I originally used regular dark soy sauce in this recipe, but the salt amount can vary so much between brands that some readers were finding it too salty. For example Amoy dark is 15.8g of salt per 100ml, compared to Pearl River Bridge which is 23.5g salt per 100ml.A low sodium soy sauce is now my favourite choice (Amoy reduced salt, Kikkoman green cap) or I’ll use regular Amoy dark, as it’s naturally a bit lower in salt.
#fakeaway #Recipe #stirfry
Video “Quick Mongolian Chicken – Ready in 25 Minutes!” was uploaded on 09/22/2026 to Youtube Channel Kitchen Sanctuary