Mongolian Chicken
Mongolian Chicken is a bowl recipe ready in 25 min. It makes 4 servings, each 280 kcal with 26 g protein. Beginner level, 12 ingredients, and it keeps for work lunches.
Recipe by @bitesofberi, adapted and measured by Cookpath.
- 25 min20 min hands-on
- Beginnerlevel
- 280kcal a serving
- 26 gprotein
What is Mongolian Chicken
Chicken thighs in a sticky Mongolian-style soy and honey sauce with garlic, ginger and spring onions: a chicken take on Mongolian beef.
- Bowls · Chicken
- Searing & grilling
- Sauces & dressings
- Work lunch
How to make Mongolian Chicken
Tips from the cook
- Use low-sodium soy sauce, or thin regular soy sauce with water: otherwise the dish is too salty.
- Prep everything before you start; it all cooks very quickly.
- Sauté the garlic and ginger on lower heat so they don't burn.
- Add vegetables like peppers, broccoli, carrots or bok choy: sauté them, take them out and add them back at the end.
Step by step with timers, in your shopping list in one tap.
Meal prep and storage
Still good after 2 to 3 days in the fridge, cold or microwaved.
Chicken breast works but dries out quickly. Leftovers keep 3–4 days in the fridge.
See this week’s meal prep plan on the blog, or plan your own week in the app.
Mongolian Chicken substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Soy sauce2 options
- Tamari (labelled gluten-free) 1:1
Still soy.
Still contains soy.
- Coconut aminos 1:1 (sweeter, use a bit more salt)
Less salty; dark, sold in health-food aisles.
Dark soy sauce2 options
- Tamari (gluten-free) use 3/4 as much (saltier)
Still contains soy.
- Coconut aminos + pinch of salt (soy-free) use 1.25x and add salt
Sweeter, milder.
Chicken stock3 options
- Vegetable stock (check the label for celery) 1:1 by volume
Less poultry flavour; the page notes vegetable broth usually has celery, carrots, onions.
Still contains celery.
- Mushroom broth (dried or fresh shiitake simmered in plain water 20-30 min) 1:1 by volume
Earthy taste.
- Miso whisked into hot water (1-2 tsp per 1 cup) 1:1 by volume
Add late; do not boil hard.
Still contains soy.
Dried chillies2 options
- Chilli flakes (1/2 tsp for 5 pods) 1/2 tsp per 5 pods
Less aroma.
- Leave out (heat is optional) leave out (optional heat only)
Spring onions2 options
- Chives 1:1 by volume, add at end
Not cooked well.
- Leek, thin use 1/2 as much (stronger)
Serve it with
- White rice
- Dumplings
- Spring rolls
- Kimchi
