Mongolian Chicken Stir-Fry Recipe with Garlic and Scallions

This Mongolian Chicken is a fast, flavorful stir-fry that’s perfect for busy weeknights. It’s a lighter adaptation of a popular Mongolian beef recipe, swapped for chicken and tweaked so it’s easy to make with pantry staples. The sauce is savory, slightly sweet, and glossy, coating tender slices of chicken and bright aromatics like ginger and green onion. With minimal prep and a single skillet, this dish comes together quickly and makes a great family dinner.

If you enjoy the flavors of Mongolian beef but want a lighter or non-red-meat option, this Mongolian Chicken delivers the same satisfying sauce and savory notes while using chicken breast. The recipe relies on a few common ingredients—coconut aminos, rice vinegar, toasted sesame oil, and a touch of arrowroot or tapioca—to create a rich, glossy sauce without complicated steps. It’s delicious served over steamed rice, cauliflower rice, or noodles.

What makes this recipe especially convenient is that many ingredients are pantry staples, which means you can often make it at a moment’s notice. The technique is simple: pound and slice the chicken thin, toss with a little oil and arrowroot, brown in a hot skillet, then quickly cook the aromatics and thicken the sauce. Toss everything together until coated and hot, then serve.

Mongolian Chicken

Serves: 4 people

Ingredients

For the Chicken

• 2 lbs boneless, skinless chicken breasts
• 1 tsp avocado oil
• 1 tsp kosher salt
• 1/2 tsp white pepper (black pepper can be used)
• 1 tbsp arrowroot or tapioca flour

For the Sauce

• 3/4 cup coconut aminos
• 1 tbsp fish sauce
• 1 tbsp toasted sesame oil
• 1/3 cup rice vinegar
• 3/4 cup low-sodium chicken broth
• 1 tbsp arrowroot or tapioca flour (for thickening)

For the Stir-Fry

• 2 tbsp avocado oil, plus more as needed
• 1/2 tsp crushed red chili flakes (optional)
• 8 green onions — white and light-green parts sliced thin; dark-green tops cut into 2-inch pieces
• 1 inch piece fresh ginger, peeled and julienned
• 2 cloves garlic, minced

Instructions

Prepare the Chicken

• Place each chicken breast between plastic wrap and gently pound with a meat mallet or the bottom of a heavy skillet until about 1/4 inch thick. This helps the meat cook evenly and stay tender.
• Using a sharp knife, slice the chicken into thin strips about 2 inches long by cutting at a slight angle.
• In a large bowl, combine the sliced chicken with 1 tsp avocado oil, the kosher salt, white pepper, and 1 tbsp arrowroot or tapioca flour. Toss until the chicken is evenly coated.

Prepare the Sauce

• In a small bowl, whisk together the coconut aminos, fish sauce, toasted sesame oil, rice vinegar, chicken broth, and 1 tbsp arrowroot or tapioca flour until smooth. Set aside.

Make the Stir-Fry

• Heat 2 tbsp avocado oil in a large skillet or wok over medium-high heat. When the oil is hot, add the chicken in batches so the pan isn’t overcrowded. Brown the pieces on both sides until they develop a golden crust and are cooked through. Transfer browned chicken to a plate and repeat until all chicken is cooked, adding more oil if needed.
• With the pan still hot, add the sliced white and light-green parts of the green onions, the julienned ginger, and the minced garlic. Sauté, stirring constantly, for 20–30 seconds—just long enough to release their aroma but not long enough to burn.
• Immediately pour the prepared sauce into the skillet and bring it to a rapid simmer. Stir continuously as the sauce reduces and thickens, about 2–3 minutes, until it becomes glossy and coats the back of a spoon.
• Add the browned chicken back into the skillet along with crushed red chili flakes (if using) and the reserved dark-green onion pieces. Toss or stir to coat the chicken thoroughly and heat through—just a minute or two.
• Remove from the heat and serve right away.

Serving Suggestions and Tips

• Serve over steamed jasmine or basmati rice, cauliflower rice for a low-carb option, or your favorite noodles.
• Garnish with additional sliced green onions and a sprinkle of toasted sesame seeds for extra flavor and texture.
• If you don’t have coconut aminos, regular soy sauce or tamari can be substituted, though the flavor will be saltier—adjust salt to taste.
• Arrowroot and tapioca both work as thickening agents; when using a different starch, ensure it’s well dissolved in the sauce before simmering to avoid lumps.
• For more heat, increase the crushed red pepper flakes or add a dash of chili oil when serving.

This Mongolian Chicken mirrors the bold, savory-sweet flavors of classic Mongolian dishes while staying quick and approachable. The combination of ginger, garlic, sesame, and umami-rich coconut aminos gives a satisfying balance of flavors that most families enjoy.

Additional Info

Author: Alex Snodgrass

Servings: 4 people

Photography and styling by Jess Gaertner Creative.