20-Minute Mongolian Chicken

Introduction

This recipe gets dinner on the table fast with a glossy, sticky sauce and tender battered chicken. It is built for busy weeknights and uses simple pantry staples. Prep the slurry and slice the chicken while a pan heats and you will save precious minutes. If you like hearty weeknight mains, try pairing it with a crispy side like the Texas Roadhouse inspired chicken fried idea for a full plate.

Why This Recipe Works

This dish balances speed and technique so you still get restaurant quality in less than half an hour. Coating the chicken in corn starch creates a light crust that holds up under the sauce and crisps quickly in a hot pan. The dark brown sugar and soy sauce melt into a shiny glaze once the cornstarch slurry thickens. Cooking the chicken in batches keeps the pan hot so each piece browns instead of steams. Minimal prep, a single skillet, and a short cook time make this reliably fast and forgiving. Add steamed rice and a simple green vegetable and you have a complete meal.

Flavor and Texture

Sweet molasses notes from the dark brown sugar and umami depth from the soy sauce create the signature Mongolian sauce. Toasted sesame oil and fresh ginger give aromatic lift and a slightly nutty finish. The corn starch crust provides a satisfying contrast to the smooth glossy sauce. Green onions add bright, fresh crunch at the end to cut the richness. Overall the dish is sticky, savory, and pleasantly balanced between sweet and salty.

Ingredients

– 1 lb boneless chicken thighs or breasts, cut into thin strips
– 1/4 cup corn starch (plus 2 tsp for slurry)
– Salt and black pepper, to taste
– 3 tbsp vegetable oil
– 1 tbsp fresh ginger, minced
– 3 cloves garlic, minced
– 4 green onions, sliced (divided)
– 1/3 cup dark brown sugar
– 1/2 cup low sodium soy sauce
– 1 tsp toasted sesame oil
– 1/3 cup water

Step by Step Instructions

1. Prepare a slurry by mixing 2 teaspoons of corn starch with 1/3 cup of water. Set aside.
2. Place chicken strips in a zip lock bag with 1/4 cup corn starch, salt, and pepper. Shake to coat evenly.
3. Heat vegetable oil in a wok or large skillet over medium heat.
4. Fry the chicken strips in batches for 2 to 3 minutes per side until golden brown and cooked through. Do not overcrowd the pan.
5. Transfer cooked chicken to a plate lined with a paper towel.
6. In the same pan, sauté minced garlic, ginger, and half of the green onions. Add a little more oil if needed.
7. Add sesame oil, soy sauce, and dark brown sugar. Stir to combine.
8. Stir the cornstarch slurry and add it to the pan. Cook for 30 seconds, stirring constantly, until the sauce thickens.
9. Add the fried chicken and remaining green onions. Toss to coat evenly.
10. Remove from heat and serve immediately over steamed rice.
11. Enjoy hot and adjust seasoning with a pinch of salt or pepper if needed.

Quick Tips and Shortcuts

Prep the slurry and slice the chicken while the pan is heating to shave minutes off total cook time. Use preminced garlic or ginger from jars if you are really pressed, but fresh gives the best flavor. Keep the pan hot between batches and wipe out excess oil if it starts to smoke. If you prefer less sweetness, reduce the brown sugar by a tablespoon. For a one pan finish, cook quick steamed vegetables in the wok after the chicken is done and toss everything together.

Storage and Meal Prep

Store leftover Mongolian chicken in an airtight container in the refrigerator for one to three days. Reheat gently in a skillet over medium heat to keep the sauce glossy and the crust from getting soggy. Freeze in meal sized portions for up to one month and thaw overnight before reheating. Pack rice separately for the best texture when reheating lunches.

Short Closing Note

This recipe is ideal for weeknights when you want bold flavor without a long cook. With a few smart shortcuts you can have a sticky, restaurant style meal in about 20 minutes.

FAQ

Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Can I customize the ingredients?

Yes, simple swaps can be made for convenience or dietary needs.