Mongolian chicken isn't Mongolian—it was invented in 1950s Taiwan using American-style sweet soy glazing techniques.
Mongolian Chicken
This crockpot Mongolian chicken recipe is the perfect way to enjoy your favorite takeout dinner without leaving the comfort of your own home. It’s simple, but packed with flavor!
The Story
This so-called 'Mongolian' chicken is about as Mongolian as fish and chips—it's pure American-Chinese restaurant fiction invented in 1950s Taiwan by Pei Mei, who slapped 'Mongolian' on anything with soy sauce and scallions to sound exotic, then Chinese-American chefs in the 1970s bastardized it further with slow cookers and brown sugar because apparently traditional wok hei wasn't convenient enough for suburban kitchens.
Regional Twist
In Beijing's Dongcheng district, they ditch the cornstarch entirely, using potato starch instead, and swap those broccoli florets for Chinese broccoli with fermented black bean paste.
Prep
15
min
Cook
180
min
Serves
4
people
Level
beginner
📝 Ingredients
🥬Fresh Produce(4)
- 2 cups Broccoli Florets
- 2 teaspoons Garlic, minced
- 2 teaspoons Ginger, minced
- ¼ cup Water
🥩Meat & Seafood(1)
- 1 lb Chicken Breast, boneless, skinless, chopped into 1 inch pieces
🫙Pantry Staples(4)
- 1 cup Brown Rice
- ¼ cup Cornstarch, or tapioca flour
- 1 tablespoon Extra Virgin Olive Oil
- 3 tablespoons Truvia Brown Sugar, or sugar of choice
🧂Spices & Seasonings(2)
- 1 teaspoon Red Pepper Flakes
- Salt and Pepper to taste
🍯Sauces & Condiments(1)
- ⅓ cup Low Sodium Soy Sauce, or coconut aminos
📦Other(3)
- 1 cup Carrots, sliced
- 2 Green Onions, or spring onions, sliced in half lengthways, then cut into 1.5-inch pieces
- 1 tablespoon Sesame Seeds, for garnish
👨🍳 Instructions
- 1
In a large mixing bowl, combine the chicken pieces and season with salt and pepper. Sprinkle the cornstarch on top and toss to combine.
- 2
Transfer the chicken to the slow cooker.
- 3
In a small mixing bowl, combine the soy sauce, water, sugar, garlic, ginger, olive oil, red pepper flakes and sesame seeds.
- 4
Pour the sauce over the chicken in the slow cooker. Cover and cook on high 2-3 hours or low 4-5 hours.
- 5
During the last half hour of cooking, add the broccoli florets, carrots and spring onions.
- 6
Cook the brown rice according to package instructions then serve the chicken, vegetables and sauce over the rice.
💡 Pro Tips
- ✓Toss chicken with cornstarch in a completely dry bowl - any moisture will create clumps that won't dissolve, preventing the sauce from thickening properly during slow cooking.technique
- ✓Cook on LOW for 4-5 hours rather than HIGH to prevent the cornstarch coating from breaking down and creating a gummy texture in the sauce.timing4-5 hours LOW vs 2-3 hours HIGH
- ✓Add vegetables exactly 30 minutes before cooking ends so they retain structural integrity - longer cooking breaks down cell walls and creates mushy vegetables.timing30 minutes
- ✓Use low-sodium soy sauce to control salt levels since slow cooking concentrates flavors by 25-30% as moisture evaporates, intensifying sodium content.ingredient25-30% flavor concentration
- ✓Cut chicken into uniform 1-inch pieces to ensure even cooking - larger pieces may remain undercooked while smaller pieces become stringy and overcooked.technique1-inch pieces
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