Let’s talk about this Mongolian Chicken. It’s sweet, sticky, and just the right amount of savory with crisp edges and tender chicken bites. I threw this together on a Tuesday, between Zoom calls and laundry, and guess what? It felt like a little win. No one cried, the kitchen stayed clean, and we had zero leftovers—always a good sign. This recipe checks all the boxes if you’re after Easy Lunch Recipes that taste like you really tried. I’m always up for Easy 5 Minute Recipes, but this one feels special. It’s right up there with 5 Minute Recipes that somehow trick people into thinking I ordered takeout. Think Easy Chicken Meals meet Easy Healthy Lunch Ideas. So whether you’re juggling school drop-offs or just want something fast and satisfying, this one hits the spot. Oh, and it’s way better than anything labeled Minute Steak Recipes. Let’s just say this chicken came to play.

1) Key Takeaways
2) Easy Mongolian Chicken Recipe
3) Ingredients for Mongolian Chicken
4) How to Make Mongolian Chicken
5) Tips for Making Mongolian Chicken
6) Making Mongolian Chicken Ahead of Time
7) Storing Leftover Mongolian Chicken
8) Try these Main Course recipes next!
9) Mongolian Chicken Recipe
10) Nutrition

1) Key Takeaways

If you’re after easy lunch recipes that taste like takeout without leaving your kitchen, Mongolian chicken nails it. You get sweet, sticky, and crispy in each bite. It’s fast enough for a weeknight and flavorful enough for company. You only need a handful of pantry staples, and the cooking process is straightforward. We use real ingredients like soy sauce, garlic, and brown sugar. No mystery jars or long marinating. It comes together in under 30 minutes, and leftovers? They heat up like a dream. Serve it with rice, noodles, or even wrapped in lettuce leaves. This one’s a keeper, plain and simple.

2) Easy Mongolian Chicken Recipe

I always keep a few easy chicken meals in my back pocket, and this one earns its spot every time. It’s one of those easy lunch recipes that makes you feel like a kitchen hero. No complicated prep. No obscure ingredients. And it still tastes like something you’d order from a favorite takeout spot.

This is fast food, but better. The kind of recipe you’ll turn to after work when you can’t think straight, but your stomach is making all the decisions. You toss the chicken with cornstarch, pan-fry it until crispy, then coat it in a sauce that clings to every bite.

I’ve made this for friends, picky eaters, and even on nights I didn’t feel like cooking at all. It always comes through. Between easy 5 minute recipes and other 5 minute recipes I keep in rotation, this one’s at the top of the list.

3) Ingredients for Mongolian Chicken

Chicken Thighs or Breasts: I use whatever I’ve got on hand. Thighs bring a little more richness, but breasts work great too. Just dice them into bite-size pieces so they crisp up quickly.

Cornstarch: This gives the chicken its light, golden crust. It also helps the sauce cling to the meat later on. Don’t skip it. It’s what makes the texture pop.

Vegetable Oil: You’ll need just enough to coat the pan and crisp the chicken. I use a neutral oil like canola or sunflower for this one.

Garlic: Fresh and minced. It cooks fast, so have everything else ready before it hits the pan. Adds depth and rounds out the sweet notes of the sauce.

Ginger: Freshly grated if possible. It balances the soy and sugar with a warm bite that keeps things from feeling too heavy.

Low Sodium Soy Sauce: Go for low sodium if you can. Full-strength soy can overpower everything else, especially with the added sugar in this dish.

Water: Keeps the sauce from getting too thick. A little goes a long way here.

Brown Sugar: This is what gives the dish that signature sweetness. I’ve tried it with white sugar, but brown sugar adds a richer note.

Red Pepper Flakes: Optional, but they help cut the sweetness. I add just a pinch for warmth, not fire.

Green Onions: Tossed in at the end for color and crunch. They give a fresh finish right when the dish needs it.

Sesame Seeds: Just a sprinkle on top for looks and a bit of nutty flavor. Completely optional, but I like the contrast.

4) How to Make Mongolian Chicken

Step 1. Start by coating the chicken in cornstarch. Toss it until each piece looks dusted and dry, with no clumps sticking to your fingers.

Step 2. Heat your oil in a large skillet over medium. Once it’s shimmering, add the chicken. Don’t crowd the pan. Let it cook in batches if needed. Brown both sides until crisp, then set it aside.

Step 3. In the same skillet, lower the heat and add garlic and ginger. Stir quickly—about 30 seconds—just until fragrant. Don’t let it burn. That’s where the bitter sneaks in.

Step 4. Pour in the soy sauce, water, and brown sugar. Stir well. Let it simmer and bubble gently for two to three minutes. It should thicken a bit.

Step 5. Slide the chicken back in. Toss it so the sauce coats every piece. Let it cook another minute or two until the sauce sticks and clings like syrup.

Step 6. Add green onions and red pepper flakes if you’re using them. Give it a final stir. Take it off the heat. Sprinkle with sesame seeds and serve hot.

5) Tips for Making Mongolian Chicken

Use a wide skillet. This helps spread out the chicken so it browns, not steams. Crowding leads to soggy pieces. I learned that the messy way, trust me.

Watch the heat. If the oil smokes, the garlic and ginger will go bitter fast. Keep it medium or just below. That small detail changes everything.

Don’t skip the cornstarch. I tried it once thinking I’d save a step. The result? Chewy instead of crisp. The sauce needs something to cling to, and this does the trick.

6) Making Mongolian Chicken Ahead of Time

When I know I’ve got a packed day ahead, I make the sauce the night before. It holds up in the fridge just fine, sealed in a jar or container. The next day, I only have to cook the chicken and pour the sauce in at the end. It cuts the active time in half.

If you’re meal prepping, let the dish cool completely before storing. The chicken stays crisp better that way. Reheat gently in a skillet instead of the microwave if you want to keep that texture. A splash of water or soy sauce will wake up the glaze again.

It’s one of those easy healthy lunch ideas that doesn’t feel like leftovers, especially if you pair it with something fresh like steamed broccoli or a side of jasmine rice.

7) Storing Leftover Mongolian Chicken

I usually store leftovers in a glass container with a tight lid. They last about four days in the fridge, though we rarely stretch it past two. The sauce thickens as it sits, so give it a stir before reheating.

When it’s time to reheat, use a skillet over medium. Add a splash of water if needed. The microwave works, but the chicken won’t stay crisp. Still tasty though.

This is one of those minute steak recipes style dishes that holds up well. It reheats fast and works in wraps or tossed with noodles for something new.

8) Try these Main Course recipes next!

9) Mongolian Chicken Recipe