Mongolian Chicken Stir-Fry with Soy Sauce | CookOS

Mongolian Chicken

Name: Mongolian Chicken Stir-Fry with Soy Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1 lb boneless, skinless chicken thighs, cubed; 1 tbsp Shaoxing wine; 1/2 tsp salt; 2 tbsp cornstarch; 1/2 medium onion, cut into chunks; 3 scallions, cut into 1/2-inch pieces; 1 tbsp dark soy sauce; 1 tbsp light soy sauce; 1/2 tsp dashi powder; 2 tbsp water; 1 tbsp granulated sugar; 1 tbsp cooking oil; cooked white rice, for serving

Mongolian chicken is a fast, savory stir-fry built on tender chicken thighs coated in a salty soy-based glaze with charred onions and scallions. It delivers high protein and bold flavor in under 20 minutes.

🌍Asian 🏷️Mongolian chicken 🏷️Chicken stir-fry 🏷️Chicken thigh 🏷️Scallions Soy sauce

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Total

30 min

Servings

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

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Ingredients

1 lb boneless, skinless chicken thighs, cubed
1 tbsp Shaoxing wine
1/2 tsp salt
2 tbsp cornstarch
1/2 medium onion, cut into chunks
3 scallions, cut into 1/2-inch pieces
1 tbsp dark soy sauce
1 tbsp light soy sauce
1/2 tsp dashi powder
2 tbsp water
1 tbsp granulated sugar
1 tbsp cooking oil
cooked white rice, for servingoptional

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Instructions

1
In a medium bowl, combine the cubed chicken thighs, Shaoxing wine, salt, and cornstarch. Mix well to coat the chicken and let it marinate for 15 minutes.
2
While the chicken marinates, cut the onion into thick chunks. Cut the scallions into 1/2-inch pieces and separate the white parts from the green parts.
3
In a small bowl, prepare the sauce by combining the dark soy sauce, light soy sauce, dashi powder, water, and sugar. Mix thoroughly until the sugar is dissolved.
4
Heat cooking oil in a large pan or wok over medium-high heat. Add the marinated chicken and cook for about 5 minutes, until browned on all sides. Remove the chicken from the pan and set aside.
5
In the same pan, add the onion chunks and the white parts of the scallions. Sauté until they are slightly softened and have a good char.
6
Return the cooked chicken to the pan. Pour the prepared sauce over the chicken and vegetables.
7
Continue to stir and cook until the sauce thickens slightly and coats the chicken evenly.
8
Add the green parts of the scallions to the pan and cook for another minute until they are just wilted.
9
Serve the Mongolian chicken immediately, optionally over a bowl of fresh white rice.

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Tips & Notes

Pro tips

Cube chicken to uniform 1-inch pieces so they cook evenly in 3–4 minutes without overcooking the edges.
Toss cubed chicken with salt, Shaoxing wine, and cornstarch 10 minutes before cooking—this forms a light coating that traps moisture and creates tender, slightly glazed pieces.
Use high heat and don't crowd the pan; work in batches if needed so chicken browns and charring starts rather than steaming.
Add onion and scallion in the last 1–2 minutes so they stay slightly firm and charred on the edges, not soft.

Substitutions

Shaoxing wine → dry sherry or skip entirely (flavor will be less layered)
Dark soy sauce → tamari or additional light soy sauce (reduces umami depth slightly)
Dashi powder → 1/4 tsp MSG, fish sauce, or omit (dish will taste less savory)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet or microwave; the cornstarch glaze may thicken slightly when cold.

Common Questions

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs stay more tender and flavorful during the quick cook. If using breasts, cut them smaller and watch closely to avoid drying out.

What does Shaoxing wine do?

It adds depth and slightly sweet, rice-based flavor that balances the salty soy sauce. You can substitute dry sherry or skip it, but the flavor will be less complex.

Can I make this ahead?

Cook it fresh for best texture, but you can prep chicken, cube onions, and slice scallions up to 4 hours ahead. Store in separate containers and stir-fry when ready to serve.

How do I know when the chicken is done?

The cubes should be opaque throughout with no pink in the center, and the edges should be slightly caramelized from the pan. Internal temperature should reach 165°F.