A fiery twist on the classic Mongolian chicken — tender chicken strips tossed with sweet-spicy sauce, sizzling peppers, and onions for that restaurant-style magic right at home!
Recipe Card
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 4
Calories: 320 kcal per serving
Diet Type: High-Protein | Asian-Inspired | Quick Dinner
Ingredients
- 1 lb boneless, skinless chicken thighs, sliced into strips
- 2 tbsp vegetable oil
- 1 bell pepper, sliced (any color)
- 1 onion, sliced
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp hoisin sauce
- 1 tsp red pepper flakes (adjust to taste)
- 1 tsp ginger, minced
- 1/4 cup green onions, chopped (for garnish)
- Cooked rice or noodles, for serving
Instructions
-
Cook the Chicken:
Heat the vegetable oil in a large wok or skillet over medium-high heat.
Add sliced chicken thighs and cook until browned and fully cooked, about 5–7 minutes.
Remove the chicken from the pan and set aside. -
Sauté the Vegetables:
In the same skillet, add sliced bell pepper and onion.
Stir-fry for 3–4 minutes until they begin to soften.
Add minced garlic and ginger, and cook for another 1 minute until fragrant. -
Make the Sauce:
In a small bowl, whisk together soy sauce, brown sugar, hoisin sauce, and red pepper flakes. -
Combine Everything:
Pour the sauce into the skillet with the veggies.
Stir well, then return the cooked chicken to the pan.
Toss everything together to coat evenly.
Cook for 2–3 minutes until the sauce thickens and glazes the chicken. -
Serve & Garnish:
Plate the Mongolian chicken over cooked rice or noodles.
Garnish with chopped green onions for a fresh pop of flavor.
🍴 Chef’s Notes
- For extra heat, double the red pepper flakes or add a splash of chili oil.
- Use chicken breast if preferred — just reduce cook time slightly to keep it tender.
- Want a glossy sauce? Mix 1 tsp cornstarch with 2 tbsp water and stir it in at the end.
🌶 Flavor Profile
A perfect balance of sweet, spicy, and savory — with a hint of smokiness from the sizzling peppers and caramelized onions.
🥢 Serving Suggestions
- Serve hot over steamed jasmine rice or stir-fried noodles.
- Add a side of steamed broccoli or crispy spring rolls for a full Asian-inspired meal.
- Garnish with toasted sesame seeds or crushed peanuts for added crunch.
🧊 Storage & Reheating
- Store leftovers in an airtight container for up to 3 days in the fridge.
- Reheat in a skillet with a splash of water or soy sauce to revive the glaze.
- Not freezer-friendly (sauce texture may change).
❓ FAQs
Q: Can I make this dish less spicy?
A: Yes! Simply reduce or omit the red pepper flakes.
Q: Can I use beef or tofu instead?
A: Absolutely — both work great with the same sauce and cooking method.
Q: How can I make it gluten-free?
A: Use tamari or coconut aminos instead of regular soy sauce.
💬 Your Turn!
Would you serve it with rice or noodles? 👇
Tell us in the comments and share your favorite twist on Mongolian Chicken!
