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- 1 lb boneless, skinless chicken thighs - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 cup snap peas, trimmed - 4 cloves garlic, minced - 1 tablespoon grated ginger - 1/4 cup low-sodium soy sauce - 2 tablespoons brown sugar - 1 tablespoon sesame oil - 1 teaspoon chili flakes (optional) - 3 tablespoons vegetable oil, divided - 2 tablespoons cornstarch - 3 green onions, sliced (white and green parts separated) - Cooked jasmine rice, for serving For this recipe, you need exact measurements to get the best flavor. - Chicken: Use 1 pound of boneless, skinless chicken thighs. They stay juicy and cook well. - Vegetables: I like to use 1 cup of broccoli, 1 sliced red bell pepper, and 1 cup of snap peas. These add color and crunch. - Aromatics: Use 4 cloves of minced garlic and 1 tablespoon of grated ginger. They boost the dish’s flavor. - Sauces: Measure 1/4 cup of low-sodium soy sauce, 2 tablespoons of brown sugar, and 1 tablespoon of sesame oil. These create a sweet and savory base. - Chili flakes: Add 1 teaspoon if you want a bit of heat. Adjust based on your taste. When selecting your chicken, look for thighs that feel firm and moist. For vegetables, pick fresh, bright ones. Avoid anything that looks wilted or brown. This will ensure your stir fry is both tasty and healthy. To coat the chicken with cornstarch, take your sliced chicken thighs. Place them in a bowl and sprinkle the cornstarch over them. Use your hands or a spoon to toss the chicken until every piece is covered. This step helps to lock in moisture and gives the chicken a nice crisp when cooked. Marinate the chicken for at least 10 minutes. This waiting time is key. It allows the cornstarch to stick well and tenderizes the meat. Next, heat 2 tablespoons of vegetable oil in a large skillet or wok. Set the heat to medium-high. Wait until the oil gets hot. Then, add the marinated chicken. Stir-fry it for about 5-7 minutes. Look for a golden brown color and ensure it’s cooked through. Once done, remove the chicken from the skillet and set it aside. In the same skillet, add 1 tablespoon of vegetable oil. Toss in the broccoli, red bell pepper, and snap peas. Stir-fry these vegetables for about 3-4 minutes. You want them to stay bright and slightly crunchy. To enhance the flavor, push the veggies to one side of the skillet. Add minced garlic and grated ginger into the center. Cook them for about 1 minute. This will release their wonderful aromas. Now, it's time to bring it all together. Return the cooked chicken to the skillet. Pour in the soy sauce, brown sugar, sesame oil, and chili flakes if you like some heat. Toss everything together. Make sure every piece is well-coated in the sauce. Cook for an additional 2-3 minutes until the sauce thickens slightly. To finish, add the green onions’ white parts and stir to combine. Reserve the green tops for garnish. The dish is ready when the chicken is hot, and the sauce clings nicely. Serve it over jasmine rice for a complete meal. To make your chicken tender, start with boneless, skinless thighs. They stay juicy and cook well. Coat the chicken with cornstarch for a great texture. This helps it sear nicely. Letting it marinate for 10 minutes is key. It allows the cornstarch to stick better. For your vegetables, avoid overcooking them. Stir-fry the broccoli, red bell pepper, and snap peas for just a few minutes. You want them tender but still crisp. This keeps their bright color and nutrients. To boost flavor, consider adding spices like garlic powder or onion powder. A splash of rice vinegar can add a lovely tang. If you like heat, increase the chili flakes. Adjust the soy sauce and brown sugar to suit your taste. If you prefer it sweeter, add more sugar. If you want it saltier, add extra soy sauce. Tasting as you go is important! Serve your Mongolian chicken stir fry over jasmine rice for a perfect meal. The rice absorbs the sauce and balances the flavors. You can also use noodles if you prefer. For garnishing, sprinkle the reserved green onion tops on the dish. This adds a pop of color and freshness. A few sesame seeds can make it look fancy. Enjoy your beautiful meal! {{image_2}} You can switch the chicken for beef, shrimp, or tofu. Each option brings a new taste. For beef, choose flank steak or sirloin. Slice it thinly and stir-fry for about 3-5 minutes. Shrimp cooks fast, so add it last. Toss it in for only 2-3 minutes. For a vegan option, use firm tofu. Press it dry, cube it, and fry for 5-7 minutes. If you don’t have broccoli or snap peas, try other veggies. Bell peppers, carrots, or zucchini work well. You can also use seasonal vegetables like asparagus in spring or squash in fall. Just remember to adjust the cook time. Aim for tender, yet crisp veggies. For a low-sodium dish, use low-sodium soy sauce. You can also swap soy sauce for coconut aminos for a gluten-free option. Need a vegan twist? Replace the chicken with tofu and use a vegan sauce. This way, you keep all the flavors without meat. To keep your Mongolian chicken stir fry fresh, use airtight containers. Glass or plastic containers work well. Store your leftovers in the fridge. They will stay good for about 3 to 4 days. Be sure to let the dish cool completely before sealing it. This helps prevent moisture buildup. When reheating, the stove is best for keeping texture. Heat a skillet over medium heat. Add the stir fry and a splash of water. Stir it gently to warm it through. If you prefer, you can use a microwave. Just cover it loosely to let steam escape. To refresh flavors, add a sprinkle of soy sauce or a dash of sesame oil. This boosts the taste and makes it feel fresh again. Yes, you can prep this dish ahead. Cook the chicken and veggies, then cool them. Store them in airtight containers in the fridge for up to three days. When you're ready to eat, reheat everything in a skillet. Add a splash of soy sauce to revive the flavors. This dish pairs well with jasmine rice. You can also try noodles or quinoa for a twist. Fresh salad or steamed veggies make great sides too. They add color and crunch to your meal. To reduce heat, skip the chili flakes. You can also add more sugar to balance the heat. Another option is to add more vegetables, which will tone down the spice. Creamy sauces like peanut sauce can help too. Yes, you can freeze it. Let the stir fry cool completely. Place it in a freezer-safe container. It can last for about three months in the freezer. To eat, thaw in the fridge overnight and reheat in a skillet. In this blog post, we covered how to make Mongolian chicken stir fry with fresh ingredients. You learned about key ingredients and careful measurements to ensure quality. I shared step-by-step cooking instructions, plus tips for texture and flavor. Don’t forget the options for variations and dietary needs! Proper storage and reheating methods help keep your meal fresh. Enjoy experimenting with this dish, and feel free to make it your own!

Mongolian Chicken Stir Fry

Indulge in the delightful flavors of Mongolian Chicken Stir Fry with this easy recipe that can be whipped up in just 30 minutes! Loaded with tender chicken, colorful veggies, and a savory sauce, this dish is perfect for busy weeknights. Discover step-by-step instructions, tips for perfect stir-frying, and how to make it truly your own. Click through to explore the full recipe and enjoy a delicious meal tonight!
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Ingredients
  

1 lb boneless, skinless chicken thighs, sliced into thin strips

2 tablespoons cornstarch

3 tablespoons vegetable oil, divided

1 cup broccoli florets

1 red bell pepper, sliced

1 cup snap peas, trimmed

3 green onions, sliced (white and green parts separated)

4 cloves garlic, minced

1 tablespoon grated ginger

1/4 cup low-sodium soy sauce

2 tablespoons brown sugar

1 tablespoon sesame oil

1 teaspoon chili flakes (optional)

Cooked jasmine rice, for serving

Instructions
 

Start by marinating the chicken. In a bowl, toss the sliced chicken thighs with cornstarch until all pieces are well coated. Set aside for 10 minutes.

    In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the chicken and stir-fry for about 5-7 minutes until golden brown and cooked through. Remove the chicken from the skillet and set aside.

      In the same skillet, add the remaining tablespoon of vegetable oil. Add the broccoli, red bell pepper, and snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

        Push the veggies to the side of the skillet, add the minced garlic and grated ginger into the center, cooking for an additional minute until fragrant.

          Return the cooked chicken to the skillet. Pour in the soy sauce, brown sugar, sesame oil, and chili flakes (if using). Toss everything together to coat well in the sauce, cooking for an additional 2-3 minutes until the sauce has thickened slightly.

            Add the sliced green onions (white parts) and stir to combine, reserving the green parts for garnish.

              Serve immediately over jasmine rice and garnish with the reserved green onion tops.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4