Mongolian Chicken

This Mongolian-inspired chicken stir fry is a 30 minute meal that comes together in a single skillet for an easy and delicious dinner!

Course Entrees

Cuisine American

Keyword 30 minute dinner, chicken stir fry, chicken thighs, mongolian chicken

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 336kcal

In a large bowl toss the diced chicken with the cornstarch until coated.
Heat a large 12 inch skillet or wok on high heat and add 3 tablespoons of oil.
Place 1/2 of the chicken thighs into the hot skillet and cook until golden brown, about 4-5 minutes, flipping halfway through, and remove to a plate. Cook the remaining chicken.
Add the onion into the skillet and cook for 2-3 minutes just until soft. Remove to the plate with the chicken.
Add in the remaining tablespoon of oil and add the garlic, cook just until fragrant, about 30 seconds.
Whisk in the soy sauce, ginger, vinegar, sesame oil, brown sugar, red pepper flakes, (mix the cornstarch with water until it dissolves), cornstarch slurry, and bring to a simmer for 2-3 minutes to thicken.
Add in the cooked chicken, onion, and green onion and stir. Add salt and pepper to taste if needed.
Serve over white rice!

Chicken breasts can be used, but you may have to reduce the cooking time a bit.
Leftovers can be stored in the fridge for 3–4 days. Reheat in a skillet over medium heat to maintain the chicken’s texture.