Go Back
- 1 lb boneless, skinless chicken thighs - 2 tablespoons cornstarch - 2 tablespoons vegetable oil, divided - 1 medium onion, sliced into thin rings - 2 cloves garlic, finely minced - 1-inch piece of ginger, freshly grated - 1 bell pepper, sliced thinly - 1 cup snow peas, trimmed - 3 green onions, chopped For this dish, I prefer using boneless, skinless chicken thighs. They stay juicy and flavorful. The cornstarch gives the chicken a crispy coating that you’ll love. I also recommend using a mix of colorful vegetables like bell peppers and snow peas. They add crunch and color to the meal. - 3 tablespoons soy sauce - 2 tablespoons hoisin sauce - 1 tablespoon sesame oil - 1 teaspoon red chili flakes (optional) - Salt and pepper to taste Soy sauce and hoisin sauce create a rich, sweet, and salty flavor. Sesame oil adds a nutty taste that makes this dish pop. If you like heat, add red chili flakes. Don’t forget salt and pepper to enhance all the flavors. Mongolian Chicken Stir-Fry pairs well with rice or noodles. I enjoy serving it over fluffy white rice for a classic touch. You can also use lo mein noodles for a fun twist. For sides, steamed broccoli or a fresh salad work beautifully. Feel free to garnish with extra green onions for a fresh finish. {{ingredient_image_2}} 1. Start by slicing 1 pound of boneless, skinless chicken thighs into thin strips. 2. In a medium bowl, toss these chicken strips with 2 tablespoons of cornstarch. 3. This coating helps the chicken become crispy when cooked. 1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. 2. Once the oil shimmers, add the coated chicken in a single layer. 3. Cook for about 4-5 minutes, flipping occasionally, until the chicken turns golden brown. 4. Remove the chicken and set it aside on a plate. 5. In the same skillet, add another tablespoon of vegetable oil. 6. Sauté 1 sliced onion, 2 minced garlic cloves, and 1-inch grated ginger for 1-2 minutes. 7. When the onion is translucent, add a sliced bell pepper and 1 cup of trimmed snow peas. 8. Stir-fry these for 2-3 minutes until they are vibrant and slightly tender. 9. Return the cooked chicken to the skillet. 10. Pour in 3 tablespoons of soy sauce, 2 tablespoons of hoisin sauce, and 1 tablespoon of sesame oil. 11. If you like heat, add 1 teaspoon of red chili flakes. 12. Stir everything well and let it cook for another minute to blend the flavors. 1. Add 3 chopped green onions and toss the stir-fry again. 2. Season with salt and pepper to taste. 3. Serve your Mongolian Chicken Stir-Fry over warm cooked rice or noodles. 4. For a pop of color, garnish with extra chopped green onions. To achieve crispy chicken, first coat it with cornstarch. This layer helps the chicken brown nicely. When you cook the chicken, keep it in a single layer. This way, it gets crispy all over. Cook on medium-high heat and don’t rush. If you crowd the pan, the chicken will steam instead of fry. To avoid overcooked vegetables, stir-fry them quickly. Use high heat and keep them moving. Cook them just until they are bright and tender. This method keeps their crunch and color. For extra flavor, consider adding spices like ginger or garlic. You can also try a splash of rice vinegar for tang. If you like it spicy, add more red chili flakes. Adjust the heat level to fit your taste. Just remember, you can always add more, but it’s hard to take away! For stir-frying, a large skillet or wok works best. A non-stick pan can also help prevent sticking. Make sure your pan gets hot before adding oil. For prep, use a sharp knife for cutting chicken and veggies. A cutting board is key for safety. When serving, a large plate lets you show off your dish. Pro Tips Coat for Crispiness: Ensure to fully coat the chicken strips with cornstarch before cooking. This will help achieve that delicious crispy texture that makes stir-fries irresistible. High Heat is Key: Always cook your stir-fry on high heat. This helps to quickly sear the chicken and vegetables, locking in flavors and keeping them vibrant and crunchy. Prep Your Ingredients: Have all your ingredients prepped and ready to go before you start cooking. Stir-frying happens quickly, and having everything on hand will ensure a smooth cooking process. Customize Your Veggies: Feel free to swap in any of your favorite vegetables! Broccoli, carrots, or even mushrooms can add great flavor and nutrition to your Mongolian Chicken Stir-Fry. {{image_4}} You can switch the chicken for other proteins. Beef, shrimp, or tofu all work well. If you use beef, cut it thinly like the chicken. Shrimp cooks fast, so add it last. For tofu, use firm tofu and press it to remove extra water. Adjust cooking times based on what you use: - Beef: Cook for 3-4 minutes until browned. - Shrimp: Cook for about 2-3 minutes until pink. - Tofu: Cook for 4-5 minutes until golden on all sides. Want a plant-based meal? Substitute chicken with tofu or tempeh. For a vegan option, also check the sauces. Many hoisin sauces have animal products. Look for a vegan brand or make your own. Use these swaps: - Tofu or Tempeh: Use the same amount as chicken. - Sauce: Ensure your soy sauce and hoisin sauce are vegan-friendly. You can change the taste of your stir-fry easily! Add different veggies or spices to mix it up. Try these ideas: - Vegetables: Broccoli, carrots, or zucchini add color and crunch. - Spices: Experiment with garlic powder or chili powder for a kick. - Sweet vs. Savory: Add a bit of brown sugar for sweetness or more soy sauce for saltiness. Feel free to play with flavors to find your favorite version! To store leftover Mongolian Chicken Stir-Fry, place it in an airtight container. This keeps the dish fresh. The stir-fry lasts in the fridge for about three to four days. Make sure to cool it down before sealing the container. This helps avoid extra moisture that can make your food soggy. You can freeze Mongolian Chicken Stir-Fry for longer storage. First, let it cool completely. Then, transfer it to a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. It can last in the freezer for up to three months. When you want to eat it, thaw it overnight in the fridge. To reheat, you can use a skillet or microwave. Make sure to stir it well to keep the flavors strong. The best way to reheat stir-fry is in a skillet over medium heat. This helps retain its crispy texture. If using a microwave, cover it with a damp paper towel. This helps keep moisture in. Avoid overheating, as this can make the chicken tough or the vegetables soggy. Stir occasionally to heat evenly. What is Mongolian Chicken Stir-Fry? Mongolian Chicken Stir-Fry is a quick and tasty dish. It features tender chicken in a sweet and savory sauce. You mix it with vibrant veggies like bell peppers and snow peas. This dish is colorful, healthy, and perfect for any meal. Can I make it ahead of time? Yes, you can make Mongolian Chicken Stir-Fry ahead of time. Cook it as directed, then cool it down. Store it in an airtight container. It will stay fresh in the fridge for up to three days. To reheat, warm it in a skillet or microwave until hot. How should I cut the chicken for the best results? Cut the chicken thighs into thin strips. Aim for pieces about half an inch wide. This helps them cook evenly and stay juicy. Thin strips also soak up the sauce better, adding more flavor. What's the best way to serve Mongolian Chicken Stir-Fry? Serve Mongolian Chicken Stir-Fry over warm rice or noodles. You can also top it with extra green onions for a pop of color. This dish looks great on the plate and tastes even better. Can I substitute ingredients if I’m allergic? Yes, you can make substitutions based on allergies. If you're allergic to chicken, try beef, shrimp, or tofu. You can also use different vegetables if needed. Just keep the main flavors in mind. What are some gluten-free options for this recipe? For gluten-free options, use tamari instead of soy sauce. Check the hoisin sauce for gluten-free labels. You can also use rice noodles or vegetable rice as a base. These options keep the dish tasty and safe for gluten-free diets. Mongolian Chicken Stir-Fry is easy and tasty. We covered the main ingredients, cooking steps, and helpful tips. You learned how to choose protein and vegetables, and how to store leftovers. Experiment with flavors and find what you like best. Cooking can be fun and creative. With this guide, you can impress family and friends. Enjoy your stir-fry journey, and don’t be afraid to change it up!

Mongolian Chicken Stir-Fry

A delicious and quick stir-fry featuring tender chicken thighs, vibrant vegetables, and a flavorful sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, thinly sliced into strips
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil, divided
  • 1 medium onion, sliced into thin rings
  • 2 cloves garlic, finely minced
  • 1 inch piece of ginger, freshly grated
  • 1 bell pepper sliced thinly
  • 1 cup snow peas, trimmed
  • 3 stalks green onions, chopped into small pieces
  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon red chili flakes (optional)
  • to taste salt and pepper
  • serving cooked rice or noodles

Instructions
 

  • In a medium bowl, toss together the sliced chicken and cornstarch until the chicken is well-coated.
  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken in a single layer and cook for approximately 4-5 minutes until golden brown and fully cooked. Remove and set aside.
  • In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the sliced onion, minced garlic, and grated ginger for about 1-2 minutes until aromatic and the onion becomes translucent.
  • Add the sliced bell pepper and snow peas to the skillet. Stir-fry for an additional 2-3 minutes until vibrant and slightly tender.
  • Return the cooked chicken to the skillet. Pour in the soy sauce, hoisin sauce, sesame oil, and red chili flakes. Stir to combine and cook for another minute.
  • Add the chopped green onions and toss the stir-fry. Season with salt and pepper to taste.
  • Serve the Mongolian Chicken Stir-Fry over warm cooked rice or noodles, garnished with additional chopped green onions.

Notes

Adjust red chili flakes for desired heat.
Keyword chicken, Mongolian, quick meal, stir-fry