This Mongolian Chicken is better than your typical Chinese take-out. Pick up the chop sticks and get ready to dig in!
5 from 1 vote

Mongolian Chicken

Course Main Dish
Cuisine Asian
Servings 6 -8
Calories 273kcal
Author Sandra McCollum


  • 3 chicken breast cut into 1 inch cubes
  • ¼ cup cornstarch
  • 1-2 tablespoons sauce recipe below


  • 1/2 cup low sodium soy sauce
  • 1/2 cup water
  • 1/3 cup brown sugar packed
  • 1/4 cup Asian Sweet Chili Sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon hoisin sauce
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 tablespoon Sriracha

Stir Fry

  • 3 cups broccoli florets
  • 1 red bell pepper thinly sliced then cut in half
  • 3 green onions chopped
  • 6 garlic cloves minced
  • 2 tablespoons freshly grated ginger


  • Place all the sauce ingredients in a blender and blender until well combined, 20 seconds. Set aside.
  • In a large Ziploc bag add the chicken, cut into 1-inch cubes. Add 1-2 tablespoons of sauce above and then ¼ cup cornstarch. Toss to evenly coat, set aside.
  • In a large skillet heat 1 tablespoon olive oil over medium-high heat and let it heat until it is hot, and making a sizzling/popping sounds. Add chicken and cook, until the chicken starts to brown and juices start to run clear, 6-9 minutes.
  • **Cooking time will vary depending on how you cut your chicken, make sure it is cooked all the way through by cutting a piece or two down the center and making sure that the chicken juices and running clear and there is no pink in the center.** Remove chicken from pan and set aside.
  • Add another tablespoon oil to the same skillet, heat over medium-high heat. Gently add in the broccoli and cooking tossing to coat, for 1 minute. Add ¼ cup water, cover pan, and lower heat to medium. Steam broccoli for 2 minutes.
  • Remove lid and push broccoli to one side of the pan, add 1 tablespoon olive oil and add red peppers, garlic and ginger. Cook tossing to coat about 1 minute.
  • Add in chicken and sauce to the skillet, stir to combine. And let it come to boil and cook 3-5 minutes; constantly stirring.
  • Remove from heat and top with green onions.
  • Serve immediately with rice.



Calories: 273kcal | Carbohydrates: 32g | Protein: 27g | Fat: 3g | Cholesterol: 72mg | Sodium: 1456mg | Potassium: 696mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1000IU | Vitamin C: 71mg | Calcium: 51mg | Iron: 1.5mg