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Mongolian chicken with snap peas and bell peppers in a large oval white dish with chopsticks

Lightened-Up Mongolian Chicken

Marinated chicken stir-fried with vegetables in a savory sauce, this lightened-up Mongolian chicken can be on your the table in just 30 minutes. Make it your own by adding your favorite veggies or make it completely vegetarian by swapping out chicken with tofu or cauliflower. 
Course Main Course
Cuisine Asian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 144kcal



  • 1 lb. boneless skinless chicken breast (2 chicken breasts)
  • ½ teaspoon rice wine
  • ½ teaspoon low-sodium soy sauce
  • 2 teaspoons minced garlic
  • 1 teaspoon grated ginger
  • ¼ teaspoon brown sugar
  • ¼ cup cornstarch


  • 2 tablespoons hoisin sauce
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons brown sugar
  • ½ teaspoon sesame oil
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup water
  • 1 teaspoon sambal or chili paste with garlic optional
  • red bell pepper sugar snap peas, green onion, or veggies of choice


  • In a bowl, whisk together all the ingredients for the sauce. Set aside.
  • Slice the chicken into bite-sized pieces (best if slightly frozen) and add to a large bowl, Mix all the ingredients (except the cornstarch) together and pour over the chicken. Let it marinate (at least 15 minutes) while you prepare the other ingredients. When ready to cook, add the cornstarch, and mix until all the chicken strips are coated.
  • Heat 1 tablespoon of canola oil in a wok over med-high heat, and then add the chicken being sure to shake off excess cornstarch. Pour in the sauce and mix well. Add the veggies and cook until softened but still crisp. Top with chopped green onions and serve over rice.


Calories: 144kcal | Protein: 17g | Cholesterol: 48mg | Sodium: 228mg | Potassium: 289mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg