Mongolian Chicken made super easy in the slow cooker. Smothered in a multi-dimensional sweet, savory, and spicy sauce-it’s sure to be better than takeout.
This Mongolian Chicken is is my Go-To slow cooker meal! It takes minutes to “set it and forget” for tender, juicy chicken, then you thicken your sauce on the stove for truly luxurious Mongolian sauce – no lackluster, runny sauce here! You will love the ease of this Slow Cooker Mongolian Chicken and everyone else will swoon over the better than takeout flavor!
Watch: How to make Mongolian Chicken
Why you will love this Mongolian Chicken Recipe
- SO EASY! No searing or stir frying, simply add the ingredients to the slow cooker and walk away!
- THE BEST SAUCE: The sublime sesame boasts a craveable, complex balance of savory, sweet, and tangy with a kick of heat that will have you licking the plate!
- RICH, GLOSSY SAUCE: No sad, thin, watery sauce here! After the chicken cooks, the sauce is thickened with a simple cornstarch slurry.
- JUICY CHICKEN: The chicken cooks until fall apart ender while soaking up the divine sauce.
- VERSATILE: Use boneless, skinless chicken breasts or chicken thighs, add any veggies, serve over rice, zoodles, etc. make it sweeter, spicier, tangier, etc.
- PANTRY FRIENDLY: This Mongolian Chicken is made with kitchen staples if you do much Asian kitchen (or soon to be staples if you don’t). Once you stock them once, you can make this recipe quicker than picking up takeout!
- BUDGET FRIENDLY: Feed the entire family for the fraction of dining out!
WHAT IS MONGOLIAN CHICKEN?
This better-than-takeout, swoon worthy Mongolian Chicken is based off my Mongolian Beef, which is one of my absolute favs because the sauce is everything. The Mongoilan sauce is perfectly balanced savory, sweet, tangy and spicy. It’s savory from the soy sauce, garlic and ginger, sweet from the brown sugar and rice wine, tangy from the hoisin (like Chinese BBQ sauce), and is topped off with a splash of sweet heat from Asian Sweet Chili Sauce. Can we say best sauce ever?!
Mongolian Chicken is simply a tender chicken version of this Mongolian Beef with a variation on the incredible sauce. Mongolian Beef is a popular dish served in Chinese-American restaurants such as PF Changs and doesn’t actually come from Mongolia.
Story has it that a chef in a Chinese American kitchen needed a creative name for a new Asian dish and “Mongolian Beef” was born. Although I love my stir-fry Mongolian Beef version, I loooove my crockpot, and I love my always stocked chicken, thus this Slow Cooker Mongolian Chicken was born.
Mongolian Chicken Recipe Ingredients
This copycat Chinese Mongolian chicken recipe is easy to make and comes together with a few special ingredients.
- Chicken breasts: I used boneless skinless chicken breasts.
- Cornstarch: Helps thicken the sauce.
- Soy sauce: Use reduced sodium soy sauce so you can control the amount of salt in this dish.
- Water: Just ½ cup helps make the Mongolian sauce.
- Brown sugar: You need a little sugar to balance out the spiciness in this dish.
- Asian sweet chili sauce: Sweet, with a hint of spice and packed with flavor from a combination of red chilies, onion, garlic, Japanese rice wine, brown sugar and fish sauce.
- Japanese rice wine: Not to be confused with rice wine vinegar.
- Hoisin sauce: Adds a tangy flavor.
- Ginger: I prefer using fresh ginger in this recipe.
- Sriracha: Add more or less to taste.
How to Make Mongolian Chicken
Slow Cooker Mongolian Chicken – stress free and unbelievably delicious for those days when you are juggling a million things or for those nights you want to kick your feet up and stuff your face with fakeout takeout Mongolian Chicken. Win-win.
- Add chicken to the bottom of your slow cooker. I use chicken breasts in this recipe but you are welcome to use boneless, skinless chicken thighs.
- Whisk together all of the Mongolian Sauce ingredients and pour ½ cup over chicken. Refrigerate the rest of the sauce.
- Cook on low for 5-7 hours or on high for 3-4 hours, or until chicken is tender enough to shred then remove to a cutting board to shred. The key to tender chicken is to cook it long enough. If it’s not easily shredding, it simply needs more time to tenderize.
- Add reserved Mongolian Sauce to a small saucepan and whisk in 1 ½ tablespoons cornstarch followed by all the liquid from the slow cooker. Bring to a boil then reduce to a simmer until thickened. I have never found success by adding a cornstarch slurry to my slow cooker to try and thicken sauces. Instead of a thickened sauce, I end up with a watery cornstarch flavored sauce. Thickening the sauce on the solves this problem 100%. You get luxuriously rich sauce that is as thick or as thin as you want. For a thicker sauce, simmer longer, for a thinner sauce, simmer for less time.
- Add shredded chicken back to slow cooker along with thickened sauce and let cook an additional 30 minutes on low. This allows the now shredded chicken to absorb the sauce in every nook and cranny, to absorb sauce.
Tips for making Slow Cooker Mongolian Chicken
- Hoisin Sauce. If you aren’t familiar with hoisin sauce it it can be found in the Asian section of your grocery store and is like Asian BBQ Sauce. Its rich, sweet and tangy. I use it all the time in my recipes so if you are interested in making my Beef and Broccoli, Kung Pao Shrimp, Sesame Chicken, etc., then I promise it will not go to waste!
- Rice Wine: Do not confuse rice wine with rice vinegar – they re NOT the same – and are NOT interchangeable. Rice wine adds a sweetness and depth of flavor. Rice vinegar, on the other hand will add an acidic flavor. I use “[eafl id=”28625″ name=”mirin” text=”Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning”]” which is commonly found in the Asian section of most grocery stores or you can Amazon it. I highly suggest you google image before you head off to the grocery store so you know exactly what you are looking for. The best substitute for rice wine is pale dry sherry.
- Asian Sweet Chili Sauce: This is one of my favorite ingredients of all time and is often called Thai Sweet Chili Sauce. It is made of chilies, sugar, vinegar and garlic is an addicting balance of sweet and spicy. It’s often used as a dipping sauce for egg rolls but I love to use it in everything. It is a common Asian ingredient and can be found in the Asian aisle at your grocery store.
Mongolian Style Chicken Variations
- Customize heat: I use 4 tablespoons Asian Sweet Chili Sauce and 1 teaspoon sriracha which is perfect for the palates at our house which like more spicy but when I made this dinner for my friend with 3 children under 4, I only used 2 tablespoons Asian Sweet Chili Sauce and omitted the sriracha – so basically, this Mongolian Chicken can be perfectly tailored to everyone so it can be everyone’s favorite fakeout takeout.
- Customize flavor: You can customize the flavor of the Mongolian Chicken Sauce by adding additional Asian Sweet Chili Sauce for more sweet heat, Sriracha for spicier, brown sugar for sweeter if desired.
- Add veggies: You are welcome to add broccoli to steam in the slow cooker after you have shredded your chicken but I like to just steam mine in the microwave for 3 minutes – because then it just takes 3 minutes – or add any cooked veggies to your chicken your heart desires – and I can promise your heart will never desire them 1000x more once bathed in this intoxicating Mongolian sauce.
How to store Slow Cooker Mongolian Chicken
This Slow Cooker Mongolian Chicken recipe makes fantastic leftovers as it reheats beautifully and stays tender, juicy and saucy for days!
How to store: store leftovers in an airtight container in the refrigerator for up to 5 days.
How to Reheat Mongolian Chicken
- How to reheat on the stove: heat a skillet over medium heat on the stove. Once hot, add the chicken, reduce to medium low and continue to cook and stir occasionally until warmed through. You may need to add a splash of water for saucier chicken.
- Reheating in microwave: transfer chicken to a microwave-safe plate. Heated on high for 90 seconds, stir then continue to cook at 30 second intervals as needed until heated through.
Can I Freeze Mongolian Chicken?
Yes! To freeze:
- Let chicken cool completely.
- Transfer chicken to either a large freezer size bag or divide into smaller size bags. Alternatively, transfer to airtight container(s).
- Press air out of the freezer bag, seal, label and freeze for up to 3 months.
- When ready to eat, defrost chicken in the refrigerator.
- Heat on the stove until warmed through.
How to serve Mongolian Style Chicken
- Stir Fry Veggies. You can stir fry any veggies your heart desires from broccoli, to bell peppers, to mushrooms, to carrots, etc.
- Shortcut Veggies. You can purchase pre-chopped veggies perfect for stir fries or use a frozen stir-fry blend or steam-in-the-bag microwavable frozen veggies.
- Crockpot Veggies. As previously discussed, you can add vegetables directly to the crockpot to cook with your chicken.
- Salad. You can swap the stir-fried veggies for a fresh, crunchy salad such as Crunchy Asian Salad, Chinese Salad, or Asian Pineapple Salad. You can even add the Honey Garlic Chicken directly to the salads.
- Fruit. Fresh fruit such as chopped pineapple is always an easy, welcome sweet Asian side. Grilled Pineapple, Summer Fruit Salad, Perfect Fruit Salad, Creamy Grape Salad, and Pina Colada Fruit Salad are also fantastic.
- Appetizers. For an Asian feast, Crockpot Honey Garlic Chicken is delicious with Chinese appetizers such as Crab Rangoons, Chicken Lettuce Wraps, Pineapple Cream Cheese Wontons, Sesame Chicken Egg Rolls, Sweet and Sour Chicken Egg Rolls or Chinese Chicken Wings. It is also delicious with potstickers, even though they are technically Japanese and not Chinese.
- Soups. Let the Chinese feast continue with soup! I love to warm up to Egg Drop Soup which is SUPER easy and always a satisfying favorite.
Looking for More Slow Cooker Chicken Recipes?
- Slow Cooker Mexican Chicken
- Slow Cooker Salsa Verde Honey Lime Chicken
- Slow Cooker Fiesta Ranch Cream Cheese Chicken
- Slow Cooker BBQ Chicken
- Asian Sweet Chili Sesame Chicken
Looking for more Asian recipes?
- General Tso’s Chicken
- Cashew Chicken
- Sweet and Sour Chicken
- Sesame Noodles
- Pineapple Ginger Chicken
- Sweet and Sour Chicken
- Orange Chicken
- One Pot Teriyaki Chicken and Pineapple Rice
- Sticky Honey Lemon Ginger Chicken
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Mongolian Style Chicken
Mongolian Chicken made super easy in the slow cooker and super delicious smothered in a multi-dimensional sweet, savory, spicy (customizable) sauce! This Mongolian Chicken is is my Go-To slow cooker meal! It takes minutes to “set it and forget” then you thicken your sauce on the stove for truly luxurious Mongolian sauce – no lackluster, watery sauce here! You will love the ease of this Chinese takeout fakeout and everyone else will swoon over the better than takeout flavor!
Servings: 6 servings
Total Time: 4 hours 10 minutes
Prep Time: 10 minutes
Cook Time: 4 hours
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Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 1/2 tablespoons cornstarch
Mongolian Sauce
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 1/4-1/3 cup brown sugar, packed
- 2-4 tablespoons Asian sweet chili sauce (like Mae Ploy) **
- 2 tablespoons sweet Japanese rice wine (may sub dry sherry)
- 1 tablespoon quality hoisin sauce (like Lee Kum Kee or Kikkoman)**
- 2 teaspoons freshly grated ginger
- 1/4 teaspoon pepper
- 1 teaspoon sriracha/Asian more or less to taste***
Instructions
- Add chicken to the bottom of your slow cooker.
- Whisk together all of the Mongolian Sauce ingredients and pour ½ cup over chicken. Refrigerate the rest of the sauce. Cook on low for 5-7 hours or on high for 3-4 hours, or until chicken is tender enough to shred.
- When chicken is tender, remove to a cutting board and shred.
- Meanwhile, add reserved Mongolian Sauce to a small saucepan and whisk in 1 ½ tablespoons cornstarch followed by all the liquid from the slow cooker. Bring to a boil then reduce to a simmer until thickened. Add shredded chicken back to slow cooker along with thickened sauce. Toss to combine.
- Let cook an additional 30 minutes on low to absorb sauce. Add salt to taste. Add additional Asian Sweet Chili Sauce for more sweet heat, Sriracha for spicier, brown sugar for sweeter if desired. Serve with rice and garnish with sesame seeds and green onions.
Video
Notes
*Customize sweetness: Use ¼ cup brown sugar for less sweet or if you are only using 2 tablespoons Sweet Chili Sauce. You can always stir in more brown sugar at the end of cooking
**Customize heat: If you aren’t sure how much Sweet Chili Sauce to use, start with less and stir in more at the end of cooking. I use 4 tablespoons (¼ cup) and 1 teaspoon sriracha and I would say it is medium spicy. If you have young children you will want to start with 2 tablespoons Asian Sweet Chili Sauce and probably omit the Sriracha.
***Rice wine: I use Kikkoman Mirin Aji Sweet Rice Wine – can be found in the Asian section of most grocery stores – I suggest googling it so you can spot it easily. The best substitute is dry sherry.
***Broccoli: I added 3 cups broccoli florets by adding ½ inch water to a microwave safe bowl along with broccoli, covering and microwaving for approximately 3 minutes to steam.
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Marisa Franca @ All Our Way says
Now that our three months are up in Florida it’s time to pay the piper and your slow cooker recipes will be perfect. We’ve had a nice relaxing time but we have TONS of work to do at home plus yard work. Your recipes can be put on in the morning and then when I’m too tired to cook it’ll be done. Thank you — we love spicy and your recipes fill the bill. xxxooo
Jen says
Hi Marisa, I hope you had a nice time in Florida – what a great way to mix things up! I love the idea of throwing together a slow cooker meal and then working and coming home to it already eat! Good luck with all the work at home!
TwoDiffSocks says
Any substitutes for dry sherrymirin? I don’t keep either in my house or wine. Thanks
Jen says
Hi there! The best substitute for sweet rice wine is dry sherry – that’s why I put them both 🙂 I use Kikkoman Mirin Aji Sweet Rice Wine and can be found in most grocery stores in the Asian section.
Dorothy Dunton says
Hi Jen! This sounds divine! I have been using my slow cooker much more since I bought a new one. I would use boneless chicken thighs simply because I prefer dark meat and since I love sugar snap peas and red bell pepper I would add those, But I certainly wouldn’t mess with your sauce!
Jen says
Oh yes, thighs are always tasty! I love hearing you are using your slow cooker more – they are brilliant and make life so easy! I hope this Mongolian Chicken becomes a new favorite slow cooker meal!
Melinda | Sprinkle and a Dash says
Jen, This look so incredibly yummy. I know it will be dinner one night next week.
Jen says
Awesome Melinda, I am excited for you to try it! Thank you!
Kevin | Keviniscooking says
I was thinking to myself “how’d she keep that broccoli so fresh looking” and the next line you mentioned the microwave. I agree – 3 minutes and BAM, perfect! This looks and sounds super easy and tasty and I’m with Patrick – I’d add more Sriracha, too! Thanks Jenn.
Jen says
haha – yes overdone broccoli looks so sad, LOVE the microwave trick! and isn’t Sriracha like magic sauce – makes everything better! Thanks Kevin!
Cheryl says
This sauce is every bit as good as you said it was! I made half the recipe using just 1/2 T. brown sugar and 1 T. Sweet Chili Sauce (hubby’s tolerance for heat), then added Sirachi to my plate. I also did this as a stir fry, coating the chicken in corn starch first, adding some chopped yellow bell pepper and the steamed broccoli as suggested. Served over brown rice and got a high complement from the other side of the table. The sauce makes a lot, so I have about a 1/3 cup left over to drizzle over some lucky dish.
Jen says
Hi Cheryl, I am thrilled you loved the sauce as much as me! I love your idea of making a stir fry out of it – that is how I did my Mongolian Beef (tossed with some cornstarch and made a stir fry) – so good! Thank you for your kind comment and for passing on the compliments from the other side of the table 🙂
aimee @ like mother like daughter says
Oh my goodness, I really want to eat this, like right now! So much goodness in this tasty sauce!
Jen says
Thank you so much Aimee! Its a good one and so easy! xo
Melissa Howell says
Yum! I love all the different Asian flavors in this! I am fresh out of hoisin sauce, though, so I’ll have to run to my Asian market 🙂 (I lived in Japan, so yes, I do have hoisin sauce in my fridge a great deal of the time!)
Jen says
Hi Melissa, I am just like you – usually always keep the hoisin stocked – it makes everything better! That is so cook you lived in Japan – what an adventure and what an amazing opportunity!
Cassidy says
In the beginning you mentioned ” it is perfectly balanced with soy sauce, brown sugar, garlic and ginger” but I don’t see ginger on the ingredients list. Was that left out? If so how much do you suggest adding in?
Jen says
Thank you for catching that Cassidy! I just added it to the recipe – it should be 2 teaspoons freshly grated ginger 🙂
Andrea M says
This was SO good!!! I don’t usually comment but I had to. Like you said, and other commenters said, the sauce is delicious! My picky son scarfed down a whole plate of food and then had seconds of just rice with the sauce on it. I will definitely make this again. It’s so easy and so good. Thanks!
Jen says
YAY! Thank you so much for taking the time to comment Andrea, I am thrilled you (and your son!) loved it so much! I hope you find more recipes to love here!
Sharon says
This recipe looks delicious and I look forward to trying it. I am, however, amused by the name. I lived in Mongolia for 7 years, and the only thing about this dish that is used in Mongolian food is the water and the salt.
Mongolians have only started eating chicken in the last 15 years. The climate doesn’t allow for that or the broccoli. Most of them don’t like sweet meats or spicy foods. That is changing now but traditionally, they would not have eaten this. The same is true of Mongolian Beef and pretty much anything you find at the Mongolian Grill restaurant chains that are popping up.
True Mongolia food would consist of a red meat like beef, sheep, goat or camel. Probably cooked in some sort of pastry made of flour and oil, and served with a side vegetable of cabbage or carrots.
Anyway, thought someone might enjoy or appreciate this food trivia.
Jen says
Thank you so much Sharon – I didn’t know any of that trivia! This recipe is what Americans have come to expect Mongolian chicken to taste like per our restaurant experience – don’t know where they came up with the flavors because it definitely wasn’t Mongolia! 🙂
Ally says
Hey Jen! I really want to try this recipe, it looks delicious! Any ideas for how to cook it on the stove top as opposed to slow cooker?? I’m usually gone about 10 hours a day and I don’t want to leave the chicken in the slow looker longer than the 5-7 hours you suggested. Thanks!
Jen says
Hi Ally! You can definitely cook this on the stovetop – I would slice the chicken into thin 1//8-1/4″ slices (easiest to slice when partially frozen), heat 1 tablespoon oil in skillet until very hot. Add chicken and let cook undisturbed for one minute then continue to cook until mostly cooked through then add your sauce ingredients and bring to a boil then reduce to a simmer until thickened. Depending on how “saucy” you want it, you might want to half the sauce – or you can just whisk it all together and add as much as you want. Enjoy!
Michelle Schmitt says
Oh My Yumminess!!! This was absolutely wonderful!! I think I would make it with a bit more sauce although I may have had too much chicken in there. Anyway, it was out of this world!!
Thanks for the recipe!
Jen says
I love your “oh my yumminess” – that is so something I would say 🙂 I am thrilled you loved this sauce so much Michelle, thank you!
Kristina says
Can’t wait to try this tomorrow afternoon! Do you use any garlic in your recipe? What would you suggest for a garlic lover?
Jen says
Hi Kristina, garlic would be delicious! I would add 3 garlic cloves or 1 teaspoon garlic powder. Enjoy!
Rebekah Jackson says
Hi Jen,
I’m thinking about using this recipe for our night to cook during our large family beach vacation. Do you think I could double or triple the recipe it easily? Any idea how that might affect cooking time?
Also, do you think it would survive if I made it ahead and froze it? Thanks so much!
Jen says
Hi Rebekah, I am actually making this for our big family vacation as well! Yes, I think it would double/triple very easily but I would add 1/3 less salt, pepper and ginger (so if tripling, add 2 teaspoons instead of 6). I would stick with 2 (instead of 4) tablespoon Sweet Chili Sauce per batch and only add sriracha to taste at the end of cooking – you can always add more of these ingredients at the end of cooking. I think an extra hour for cooking should do the trick. Have fun!
Rebekah Jackson says
Awesome – thank you so much. I’ll let you know how it goes!
Sylvia says
Hi any substitute for hoisin sauce? We don’t usually use it so wonder if anything similar to replace that? Thanks
Jen says
Hi Sylvia, there isn’t a great substitute for it, so I would just skip it – the chicken will still taste great!
Marjorie holste says
Tasty recipe.The only change I made was to add garlic, and double the sauce. I cooked my chicken in my slow cooker which made the chicken fall apart tender.. Thank you for sharing your delicious recipe
Jen says
Thanks Marjorie, so happy you enjoyed it!
Marge says
One more question since this is the first time making this incredibly delicious looking recipe…..
Does the shredded chicken go back into the crockpot with the liquid it was cooked in?
Jen says
Hi Marge, yes you add the chicken back to the liquid it was cooked in along with the thickened sauce – hope that helps, enjoy!
Charlene Soukup says
Hi!! I have been meaning to write you for a long time—-First, you are SUPER inspirational and AMAZING!!!!!!! Second, ALL your recipes are PHENOMENAL!! And third, I never understood my slow cooker (nor would I have ever thought to cook anything other than a beef roast in it) before trying some of your slow cooker recipes!! Wow!! I have such a new appreciation for chicken:) Thank you for everything you do!!!
Charlene Soukup says
P.S. I live an hour from a Walmart and two hours from a Target to give some perspective to what grocery shopping might be like for me and I really appreciate that your recipes use ingredients I can either find locally in my small town or easily at a bigger grocery store an hour away. THANK YOU!! 🙂
Jen says
whoa, that is far! I love hearing that my use of everyday ingredients is so appreciated because I really do try and use common ingredients most people have or will use again and not just for one recipe so THANK YOU! You are making my day!
Jen says
Hi Charlene, thank you so much for writing, it really does mean the world to me! Thank you for you super thoughtful comment, for reading my story and for trying my recipes! I love hearing you think they are “phenomenal”- yay!!! and that they have brought you a new appreciation for chicken and your slow cooker! I really am obsessed with my slow cooker and have to pace myself not to share a slow cooker recipe every week – they are just too easy and yummy at the same time 🙂 Thanks again for commenting!
Kathy says
I have never signed up to receive recipes via email nor have I ever reviewed a recipe, but I signed up to receive yours because they sounded divine. I was right! I made this recipe because I love all the ingredients and it’s for a slow cooker as well (no muss no fuss). It was excellent. I think I did the yummy sound after every bite. Thanks for all your hard work coming up with these lovely recipes.
Jen says
Ah Kathy, you made my day! I am so flattered you signed up to receive my recipes and so glad this did not disappoint! I love the visual of the “yummy sound” after every bite – awesome 🙂 I hope you continue to find new recipes to try and love here!
KD says
Are you using fresh broccoli in this recipe? Can’t wait to try!
Jen says
Hi there, I am using fresh broccoli. enjoy!
Kathleen says
Delicious recipe, even though I used rice wine vinegar instead of rice wine (after researching, apple juice would have probably been a better substitute). I have made a few of your awesome recipes and have enjoyed trying new flavors and products. I especially appreciate the crock pot recipes, they are perfect for hot summer days or busy days any time of year.
Jen says
Thank you Kathleen, I’m so happy you enjoyed this chicken and it still turned out with rice vinegar 🙂 I love hearing you have been enjoying my recipes and are being introduced to new flavors and products – so fun! And I am right there with you – crockpot recipes are some of my favorites – doesn’t get any easier!
Sheila says
Can this be frozen? How would you recommend thawing/reheating it? I would like to add this recipe to the list of dinners I plan to make for my son and daughter-in-law when they welcome their first baby in September. I will definitely be trying it myself before that!
Jen says
Hi Sheila, yes this should freeze very well. No special treatment necessary! You can either freeze small portions in smaller plastic bags or it all in a large freezer bag. Enjoy!
Michelle Arthur says
This was a hit with the entire family! Thanks!
Jen says
You are so welcome Michelle, I’m so happy everyone loved it!
Merrie Herrie says
Been out of my kitchen using home food services, but will return for your slow cooker recipes!
Jen says
Welcome back to the kitchen! I love slow cooker recipes because they are easy and taste better than slaving over a stove! I hope you enjoy them!
Sandra says
We’ve been making your recipe for quite some time now – I just wanted to tell you that me and my son love it. Actually i’m getting ready to load my slow cooker in just a couple minutes so we can devour it for dinner 🙂
I usually double the sauce because it is so amazing!!!
Thank you for the recipe
Jen says
Hi Sandra, thank you so much for taking the time to comment! I love hearing you and your son are enjoying my recipes, that means so much to me! I hope you enjoy your Mongolian Chicken tonight!
Rebecca Woolverton says
Do you have the carb stats for this recipe?
Jen says
Hi Rebecca, you can calculate nutritional info at: http://www.myfitnesspal.com/recipe/calculator
Cindy says
I would like to double the recipe. In one of your comments to a reviewer you suggested adding 1/3 less salt, pepper & ginger. There is no salt in the recipe. But there is soy sauce. Did you mean cutting soy sauce by 1/3? Could you give me the exact amounts that you would suggest for doubling the recipe, please. Thank you.
Jen says
Hi Cindy, I would double all of the sauce ingredients including the soy sauce and then use 3 teaspoons freshly grated ginger instead of 4. I would start with a heaping teaspoon pepper and add more to taste. I hope that helps!
Sam says
I’ve made this several times in the crock pot, and we love it!! Have you ever tried it in an Instant Pot for a quick weeknight option?
Jen says
Hi Sam, I’m so happy this is a favorite! Unfortunately I haven’t tried it in the Instant Pot yet, sorry!
Cathy says
When do you add the broccoli?
Jen says
Hi Cathy, per my notes, I prefer to microwave my broccoli: ***Broccoli: I added 3 cups broccoli florets by adding 1/2 inch water to a microwave safe bowl along with broccoli, covering and microwaving for approximately 3 minutes to steam.
Knugget says
Made this tonight. Added chopped onions to chicken used liquid aminos and rice wine. We served with cauliflower fried rice. Boyfriends parents loved it
Jen says
I’m so happy it was a success! Thank you!
Holly says
And add the broccoli after its all done or in the 3 minute warm up to incorporate flavors?
Jen says
I would add it after it’s done, or just the last 5 minutes after warm up so it doesn’t get too soft, but I’m a stickler for crisp-tender broccoli!
Shari says
Hi Jen,
I have made several of your recipes, and all are delicious!
Question: At what point would I add the broccoli, or any veggies if desired?
Jen says
Thanks Shari! I would follow the instructions/method in my Beef and Broccoli: https://carlsbadcravings.com/secret-ingredient-better-than-takeout-beef-and-broccoli/
Clarissa says
If doubling the Mongolian sauce ingredients do we really need to add water? I don’t like diluted haha , What is the purpose of the water?
Jen says
I have the same thinking of you Clarissa! But it actually is just too strong without the water.
Sarah says
Do you think you could just add the dress fresh broccoli right to the crock pot for the last 30 minutes of cook time? Or do we need to steam it? I don’t want mushy broccoli!
Jen says
Yes, I think that timing should be about perfect. You can always check it at 20 minutes and see how it’s doing. Enjoy!
Sarah says
I added fresh broccoli straight in for the last 30 minutes or so and it was fantastic. One of the better recipes we have had in awhile!
Jen says
Thanks Sarah! Great to know adding broccoli the last 30 minutes works like a charm!
Marie Z says
Made this for dinner tonight! AMAZING! This will replace any takeout from now on! Thank you so much for the recipe!
Jen says
I’m so glad you loved it! Thank you for taking the time to leave such a wonderful review!
Amy says
I apparently had no hoisin sauce (oops) or rice wine, so I made it without and it was still amazing! Also, made it in my instant pot. So good, will definitely make again!
Jen says
I’m so glad that it will be a repeat!!