Mongolian Chicken




Prep Time


Cook Time

A bright, vibrant stir-fry meal. Serve with rice.


  • 600–700g skinless, boneless chicken thighs
  • ¼ cup cornflour
  • 3 tablespoons cooking oil
  • 1 onion – roughly chopped
  • 1 red capsicum – sliced
  • 2 spring onions – sliced

Mongolian Sauce

  • ½ cup soy sauce
  • ⅓ cup water
  • ½ cup brown sugar
  • 3 cloves garlic – crushed
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sesame oil
  • 2 teaspoons cornflour, if needed
  • 1 tablespoon water, if needed


  • Cut the chicken thighs into 2cm pieces. Place in a medium bowl, add the cornflour and toss to coat.
  • Heat a little oil in a large pan over a medium-high heat. Working in batches, cook the chicken until golden brown. Set aside on paper towels as you go.
  • Add a little more oil to the same pan and sauté the onion and capsicum for 3–4 minutes.
  • To make the sauce, whisk all the ingredients except the cornflour and water in a bowl.
  • Return the chicken to the pan, add the sauce mixture and simmer for 3–4 minutes until the chicken is cooked through.
  • If the sauce needs thickening, mix the cornflour with the water and stir it into the sauce.
  • Serve topped with spring onions.