Save My weeknight stir-fry routine got a serious upgrade the evening I tossed leftover rice noodles into what I thought would be a simple chicken dish. The sauce bubbled up glossy and dark, clinging to every strand, and suddenly dinner felt like something I'd order out for. I've been hooked on this Mongolian-style bowl ever since. It's become my go-to when I want bold flavor without the fuss.
I made this for my neighbor after she mentioned craving takeout but not wanting to spend the money. She stood in my kitchen watching the sauce thicken, eyes wide, and asked if I'd secretly been trained as a chef. I laughed and told her it was just garlic, ginger, and a little patience. She's made it three times since, each time texting me a photo of her own colorful version.
Ingredients
- Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier and more tender during high-heat stir-frying, but breasts work beautifully if sliced thin and not overcooked.
- Cornstarch (1 tbsp): This coats the chicken and helps the sauce cling to every piece, creating that signature glossy finish.
- Soy sauce (4 tbsp): The salty backbone of the sauce, use low-sodium if you prefer to control the salt level yourself.
- Hoisin sauce (2 tbsp): Adds a rich, slightly sweet depth that makes the sauce taste complex and layered.
- Brown sugar (2 tbsp): Balances the saltiness and gives the sauce a gentle caramel note without being cloying.
- Rice vinegar (1 tbsp): A splash of brightness that cuts through the richness and keeps everything lively.
- Sesame oil (1 tsp): Just a little brings a toasty, nutty aroma that makes the whole dish smell irresistible.
- Fresh ginger and garlic (1 tbsp ginger, 2 cloves garlic): The aromatic duo that makes your kitchen smell like a bustling noodle shop.
- Red bell pepper and snap peas (1 pepper, 1 cup peas): They add crunch, color, and a touch of natural sweetness that plays perfectly with the sauce.
- Rice noodles (200 g dried or 3 cups cooked pasta): Silky rice noodles are traditional, but leftover spaghetti or linguine works in a pinch and tastes just as good.
- Spring onions (4, plus extra for garnish): Their mild bite and bright green color add freshness and a pop of contrast.
- Toasted sesame seeds (2 tbsp): A final sprinkle adds nutty crunch and makes the dish look polished and inviting.
Instructions
- Prep the noodles:
- Cook the rice noodles according to the package directions, then drain and rinse under cold water to stop the cooking. This keeps them from turning mushy when you toss them in the hot pan later.
- Coat the chicken:
- Toss the sliced chicken with cornstarch, salt, and pepper in a bowl until every piece is lightly dusted. The coating helps create a slight crust and makes the sauce stick beautifully.
- Mix the sauce:
- Whisk together soy sauce, hoisin, brown sugar, water, rice vinegar, oyster sauce, sesame oil, minced garlic, ginger, and red pepper flakes in a small bowl. Set it within arm's reach so you can pour it in quickly when the time comes.
- Stir-fry the chicken:
- Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat and add the chicken in a single layer. Let it sear without moving for a minute, then stir-fry until golden and just cooked through, about 4 to 5 minutes total, then remove and set aside.
- Cook the vegetables:
- Add the remaining oil to the same pan and toss in the bell pepper and snap peas. Stir-fry for 2 to 3 minutes until they're tender-crisp and bright, keeping that satisfying crunch.
- Combine and glaze:
- Return the chicken to the pan along with the sliced spring onions, pour in the sauce, and stir everything together. Let it simmer for 1 to 2 minutes until the sauce thickens and coats every piece with a glossy sheen.
- Toss with noodles:
- Add the cooked rice noodles or leftover pasta to the pan and toss well, making sure every strand is coated in sauce and warmed through. The noodles should glisten and smell incredible.
- Serve and garnish:
- Plate the noodles immediately, top with extra spring onions and a generous sprinkle of toasted sesame seeds. Serve hot and watch everyone dive in.
Save The first time I served this at a casual Friday dinner, my friend asked if I'd ordered in and just plated it myself. I took it as the highest compliment. There's something about a big bowl of glossy noodles and tender chicken that makes any night feel a little more special, even if you're just eating on the couch.
Swapping Proteins and Vegetables
I've made this with firm tofu cubes pressed and pan-fried until crispy, and it soaked up the sauce like a dream. Shrimp works beautifully too, just cook them quickly so they stay tender. For vegetables, I've added baby corn, water chestnuts, broccoli florets, and even thinly sliced carrots depending on what's in the crisper drawer. The sauce is forgiving and delicious no matter what you toss in.
Adjusting Heat and Sweetness
Some nights I want a gentle warmth, other times I crave a real kick, so I adjust the red pepper flakes accordingly. If you're cooking for kids or anyone sensitive to spice, leave them out entirely. The brown sugar level is also flexible, start with less if you prefer a more savory profile, or add an extra teaspoon if you like that classic sweet Mongolian glaze.
Making It Ahead and Storing Leftovers
This dish reheats surprisingly well, though the noodles can soak up some sauce as they sit. I store leftovers in an airtight container in the fridge for up to three days and add a splash of water or extra soy sauce when reheating to loosen everything up. You can also prep the sauce and slice the chicken and vegetables in advance, then stir-fry everything fresh when you're ready to eat.
- Store cooked noodles separately if meal prepping to keep them from getting too soft.
- Reheat gently in a skillet over medium heat rather than the microwave for better texture.
- Garnish with fresh spring onions and sesame seeds just before serving to keep them vibrant and crunchy.
Save This Mongolian chicken has earned a permanent spot in my weekly rotation, and I hope it does the same for you. It's proof that a handful of simple ingredients and a hot pan can turn any night into something worth looking forward to.
Recipe Questions & Answers
- → What type of chicken works best for this dish?
Boneless, skinless chicken thighs or breasts sliced thinly are ideal for quick, even cooking and tender texture.
- → Can leftover pasta be substituted for rice noodles?
Yes, cooked leftover pasta works well as a base, absorbing the rich sauce while adding a familiar texture.
- → How can I adjust the spice level?
Omit or reduce crushed red pepper flakes for milder heat, or add more for a stronger kick.
- → What vegetables complement this stir-fry?
Bell peppers, snap peas, and spring onions provide a fresh crunch and vibrant color to balance the rich sauce.
- → Are there suitable protein alternatives?
Tofu or shrimp can replace chicken to vary texture and flavor while keeping the dish balanced.