Mongolian Chicken with Sticky Rice

Mongolian Chicken with Sticky Rice is one of those dishes that feels both comforting and exciting at the same time. Tender strips of chicken breast are bathed in a rich, savory sauce that’s perfectly balanced with a touch of sweetness and a hint of spice. Paired with fluffy sticky rice, this recipe comes together quickly, making it an ideal weeknight dinner. Whether you’re new to cooking Asian-inspired dishes or looking for a reliable recipe to add to your rotation, Mongolian Chicken with Sticky Rice will not disappoint. The harmony of flavors and textures make every bite a delight.

Why It’s My Go-To

There’s something truly satisfying about a dish that hits all the right notes: savory, sweet, a little spicy, and deeply comforting. Mongolian Chicken with Sticky Rice is that dish for me. It’s fast to prepare, uses simple pantry staples, and the sticky rice is the perfect vessel to soak up every bit of that luscious sauce. Plus, it’s versatile enough to customize to your own taste buds or what you have on hand. When I want a delicious meal that feels special without hours in the kitchen, this recipe is my answer. It’s also great for leftovers and reheats beautifully, which is a win for busy days.

The Essentials

• 1 pound chicken breasts, sliced into thin strips: Using chicken breasts keeps the dish lean and tender, but slicing thinly ensures quick cooking and maximum flavor absorption.
• 2 tablespoons vegetable oil: For stir-frying the chicken and aromatics. Neutral oils like vegetable oil work best for high heat.
• 3 cloves garlic, minced: Garlic adds a fragrant, savory punch to the sauce.
• 1 inch fresh ginger, grated: Fresh ginger brings warmth and a slight zing that’s essential for authentic flavor.
• 1/4 cup soy sauce: The backbone of the sauce, providing saltiness and depth. Use low-sodium if you prefer less salt.
• 2 tablespoons hoisin sauce: Adds sweetness and complexity with a subtle tang.
• 1 tablespoon brown sugar: Balances the savory ingredients with a rich sweetness.
• 1/2 teaspoon black pepper: For mild heat and earthiness.
• 1/4 teaspoon red pepper flakes (optional): Adds a gentle kick of heat if you like your dish with a bit of spice.
• 3 green onions, sliced: For a fresh, bright garnish that adds crunch and color.
• 2 cups sticky rice: The perfect side to soak up the delicious sauce.
• 4 cups water: To cook the sticky rice to fluffy perfection.

Equipment Breakdown

• Large non-stick skillet or wok: Essential for stir-frying the chicken and vegetables evenly without sticking.
• Medium saucepan with lid: For cooking the sticky rice.
• Grater or microplane: To finely grate fresh ginger for maximum flavor.
• Sharp knife and cutting board: To slice the chicken thinly and chop green onions.
• Measuring cups and spoons: For precise sauce measurements.
• Wooden spoon or spatula: To stir the chicken and sauce without damaging the pan.

Make Mongolian Chicken with Sticky Rice: A Simple Method

Step 1: Prepare the Sticky Rice

Rinse 2 cups of sticky rice under cold water until the water runs clear to remove excess starch. Combine the rice with 4 cups of water in a medium saucepan and bring it to a boil over high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes. Turn off the heat and let it sit, covered, for another 10 minutes to finish steaming. Fluff the rice with a fork before serving.

Step 2: Cook the Aromatics

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, stirring frequently for about 30 seconds until fragrant but not browned.

Step 3: Stir-Fry the Chicken

Add the thinly sliced chicken breast strips to the skillet. Stir-fry, tossing frequently, until the chicken is cooked through and no longer pink, about 5-7 minutes.

Step 4: Make the Sauce

In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon brown sugar, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using. Pour the sauce over the cooked chicken and stir well to coat. Let it simmer for 2-3 minutes until the sauce thickens slightly and clings to the chicken.

Step 5: Garnish and Serve

Remove the skillet from heat and sprinkle the sliced green onions over the chicken. Serve the Mongolian Chicken hot alongside the fluffy sticky rice. The rice will soak up the savory sauce, making each bite irresistible.

Swap Guide

• Chicken: Substitute chicken thighs for juicier meat or turkey breast for a lighter option.
• Soy sauce: Use tamari for a gluten-free alternative.
• Hoisin sauce: Substitute with oyster sauce or a mix of soy sauce and a little molasses for a similar sweetness.
• Sticky rice: Use jasmine rice if you prefer a less sticky texture.
• Vegetable oil: Can be swapped with canola, peanut, or avocado oil for different flavor notes.

Easy-to-Miss Gotchas

• Don’t overcook the chicken: Thin strips cook quickly, so keep an eye to ensure they stay tender and juicy.
• Rinse the sticky rice well: This step is crucial for preventing clumps and achieving that perfect sticky texture.
• Use fresh ginger: Pre-ground ginger won’t provide the same vibrant flavor.
• Simmer the sauce: Letting the sauce thicken slightly helps it cling to the chicken instead of pooling on the plate.
• Adjust spice level: Red pepper flakes are optional and can be omitted or increased depending on your heat preference.

Cooling, Storing & Rewarming

Let leftovers cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 3 days. To reheat, warm the chicken gently in a skillet over medium heat until heated through, adding a splash of water or broth if the sauce has thickened too much. Reheat the sticky rice in the microwave with a damp paper towel over the top to retain moisture. This method keeps the rice soft and prevents it from drying out.

Quick Q&A

Can I make this dish gluten-free?

Absolutely! Swap regular soy sauce for tamari, which is gluten-free, and double-check your hoisin sauce or use a gluten-free alternative to keep the recipe safe for gluten-sensitive diets.

Is it okay to use frozen chicken breasts?

Yes, but make sure to thaw the chicken completely before slicing and cooking. This ensures even cooking and helps the chicken absorb the sauce better.

Can I add vegetables to Mongolian Chicken?

Definitely! Bell peppers, broccoli, snap peas, or carrots can be stir-fried along with the chicken for extra color, texture, and nutrition.

What is the best way to cook sticky rice?

Rinsing the rice well and steaming it with the right water-to-rice ratio is key. Follow the method described above for fluffy and perfectly sticky rice every time.

Try These Next

• Instant Pot General Tsos Chicken – Another irresistible chicken dish with bold flavor, perfect for your next meal.
• Honey Garlic Chicken – Sweet and savory with a sticky glaze that’s sure to please the whole family.
• Chicken And Rice Soup – A comforting, warming soup that’s great for chilly days or when you need a little extra comfort food.

Final Bite

Mongolian Chicken with Sticky Rice is a simple yet flavorful dish that quickly becomes a favorite. The combination of tender chicken, savory-sweet sauce, and perfectly cooked sticky rice hits all the marks for a satisfying meal. It’s versatile, easy to make, and packs a punch of flavor that makes it feel special any day of the week. Whether you’re cooking for yourself, family, or guests, this recipe delivers delicious results with minimal effort. Give it a try and enjoy a taste of savory comfort that’s sure to keep you coming back for more.

This dish is a wonderful addition to your dinner repertoire, especially when you need something quick, tasty, and wholesome. The balance of flavors and textures will have you hooked from the very first bite. Happy cooking!

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