Spicy Asian-Style Mongolian Chicken Recipe

Why You’ll Love This this Spicy Asian-Style Mongolian Chicken

This tender, sliced chicken gets tossed in a savory-sweet sauce that’s packed with garlic, chilies, and that magical ground bean sauce that makes everything taste like it came straight from your favorite takeout spot.

The mushrooms soak up all those incredible flavors while the bell peppers add just the right amount of crunch, because nobody wants mushy vegetables ruining their dinner dreams.

Plus, it comes together in your wok faster than you can say “why did I ever think ordering delivery was easier,” and that sesame oil finish makes the whole kitchen smell absolutely amazing.

Ingredients List

Let’s gather everything you need to create this restaurant-quality Mongolian chicken that’ll have your taste buds doing a happy dance.

For the Chicken Marinade:

• 2 teaspoons peanut oil
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 2 teaspoons cornstarch
• 10 ounces boneless skinless chicken breasts, cut diagonally into 1/4-inch thick by 2-inch long slices

For the Sauce Base:

• 1/2 teaspoon minced garlic
• 2 teaspoons freshly-ground chilies
• 1/2 teaspoon finely-chopped onion
• 2 teaspoons ground bean sauce (mo si jeung)
• 2 teaspoons cold water
• 2 teaspoons sugar

For Cooking:

• 1 tablespoon peanut oil
• 1 tablespoon shaoxing rice wine or dry sherry
• 1/3 cup chicken broth
• 1 teaspoon dark soy sauce
• 4 dried Chinese mushrooms, soaked in warm water for 45 minutes, stems discarded, caps halved
• 1/2 small red bell pepper, cut into 1-inch triangles
• 3 scallions, mainly white parts cut into 2-inch lengths

For Finishing:

• 1/2 teaspoon cornstarch mixed with 2 teaspoons cold water
• 1 teaspoon sesame oil

Health Considerations:

• This recipe is naturally high in protein from the lean chicken breast, making it a solid choice for muscle building
• The fresh chilies and garlic bring anti-inflammatory benefits and metabolism-boosting properties
• While the sodium content runs a bit high from the soy sauce and ground bean sauce, you can reduce it by using low-sodium versions
• The mushrooms add fiber and B vitamins, plus they’re practically calorie-free flavor sponges
• Skip the extra oil if you’re watching calories, since a well-seasoned wok needs less than you think

Step by Step Directions

Creating this authentic Mongolian chicken involves proper preparation timing and high-heat wok cooking for that signature restaurant texture and flavor.

• Prepare the chicken marinade – Mix 2 teaspoons peanut oil, 1/4 teaspoon salt, 1/4 teaspoon sugar, and 2 teaspoons cornstarch in a bowl, then add the sliced chicken and marinate while preparing other ingredients.
• Prepare the mushrooms – Soak 4 dried Chinese mushrooms in warm water for 45 minutes, then rinse, squeeze out water, discard stems, and halve the caps.
• Make the aromatics mixture – Combine 1/2 teaspoon minced garlic, 2 teaspoons freshly-ground chilies, and 1/2 teaspoon finely-chopped onion in a small bowl.
• Prepare the sauce base – Mix 2 teaspoons ground bean sauce, 2 teaspoons cold water, and 2 teaspoons sugar in another bowl.
• Make the thickening slurry – Combine 1/2 teaspoon cornstarch with 2 teaspoons cold water and set aside.
• Heat the wok – Add 1 tablespoon peanut oil to a hot wok and swirl to coat the surface.
• Cook the aromatics – Stir-fry the garlic mixture for 5 seconds until fragrant.
• Add sauce base – Add the ground bean sauce mixture and stir-fry for 5 seconds.
• Deglaze with wine – Pour in 1 tablespoon shaoxing rice wine and stir to combine.
• Build the sauce – Add 1/3 cup chicken broth and 1 teaspoon dark soy sauce, stirring to combine.
• Add main ingredients – Add marinated chicken, prepared mushrooms, bell pepper triangles, and scallion pieces to the wok.
• High-heat stir-fry – Cook over high heat for 2-3 minutes, stirring constantly.
• Thicken the sauce – Reduce heat slightly and stir in the cornstarch slurry for a few seconds until sauce thickens.
• Finish with sesame oil – Add 1 teaspoon sesame oil and toss to coat everything evenly.
• Serve immediately – Transfer to serving plates and serve hot over steamed rice.

For the best flavor extraction from your whole spices and chilies, consider using a professional spice grinder to achieve the perfect consistency for your aromatics mixture.

Substitutions and Variations

• Vegetable additions – Snap peas, baby corn, or water chestnuts bulk up the dish and add satisfying crunch, because sometimes we need more than just a few sad bell pepper pieces.
• Spice level adjustments – Double the chilies if you like heat, or add a pinch of white pepper for that numbing Sichuan-style kick that makes your tongue tingle.
• Sauce consistency tweaks – Want it saucier for rice drowning purposes, just add an extra splash of chicken broth before thickening, because dry stir-fry over rice feels like eating sand.
• Protein swaps – Beef or pork strips work beautifully with the same marinade, though cooking times might need adjusting since beef can turn into shoe leather faster than you’d think.

Additional Things to Serve With This Dish

This Mongolian chicken practically begs for the right companions, because even the most delicious stir-fry can feel lonely on a plate.

• Steamed jasmine rice – The classic choice that soaks up every drop of that glossy sauce, though brown rice works if you’re feeling virtuous about fiber intake.
• Fried rice – Day-old rice gets a second chance at glory, and the combination creates this satisfying double-rice situation that somehow makes perfect sense.
• Lo mein or chow mein noodles – Because sometimes you want to twirl your way through dinner instead of spooning, and the sauce clings beautifully to those silky strands.
• Steamed broccoli or bok choy – Simple green vegetables that won’t compete with the bold flavors, plus they add that fresh crunch your mouth craves after all that savory richness.
• Cucumber salad – A quick pickle with rice vinegar cuts through the sauce’s intensity like a palate cleanser between bites, especially when the chilies start building heat.
• Pot stickers or spring rolls – Turn this into a proper feast situation, because one dish never feels quite complete when you’re channeling your inner Chinese restaurant encounter.

Cooking Tips & Tricks (Chef’s Notes)

Getting this Mongolian chicken right comes down to a few key moves that separate the pros from the kitchen disasters.

• Slice that chicken paper-thin – We’re talking 1/4 inch thick on the diagonal, which sounds fussy but makes all the difference between tender bites and chewy disappointment.
• Get your mise en place sorted – This stir-fry moves fast once you start, so have everything chopped, mixed, and within arm’s reach, because scrambling for ingredients while your garlic burns is nobody’s idea of fun.
• Crank the heat high and keep it there – Your wok should be screaming hot, and that oil should shimmer like it’s ready to party, which gives you that proper sear instead of sad, steamed chicken.
• Don’t crowd the pan – Cook in batches if you must, because overcrowding turns your beautiful stir-fry into a soggy mess where everything just sits there steaming in its own juices.
• Marinate for at least 15 minutes – That cornstarch coating isn’t just for show, it creates this silky texture that makes each piece of chicken feel like it’s wearing a tiny velvet jacket.
• Have your thickening slurry ready – Mix that cornstarch and water right before you need it, not five minutes earlier when it’s had time to separate and mock your timing.
• Taste as you go – The sauce should hit sweet, salty, and just spicy enough to make you notice, so adjust that bean sauce or add a pinch more sugar if things feel off balance.

Nutritional Facts

This Mongolian chicken delivers solid protein while keeping calories reasonable, though the sodium content runs a bit high from the soy sauce and bean paste.

Per serving (serves 4):

• Calories: 245
• Protein: 26g (52% daily value)
• Carbohydrates: 12g
• Fat: 11g
• Saturated Fat: 2g
• Sodium: 890mg (39% daily value)
• Sugar: 8g
• Fiber: 2g
• Cholesterol: 65mg
• Iron: 8% daily value
• Vitamin C: 35% daily value (from bell peppers)
• Vitamin A: 12% daily value
• Calcium: 4% daily value

Health highlights: High in lean protein, contains antioxidants from garlic and peppers, provides B-vitamins from chicken, and the mushrooms add selenium and potassium.

Watch out for: High sodium content makes this less ideal for those monitoring salt intake – consider reducing soy sauce or using low-sodium alternatives.

Fun “Did You Know?”

Traditional Mongolian cuisine actually focuses on dairy products, mutton, and beef—not chicken stir-fries with soy sauce.

The cooking technique used here, with high heat and quick stir-frying, is purely Chinese.

I love how this recipe demonstrates how immigrant communities adapted their culinary traditions to local tastes, creating entirely new “fusion” dishes.