This Quick & Easy Mongolian Chicken with Spicy Broccoli is your new weeknight go-to when you want bold flavor without a ton of effort. Crispy fried chicken thighs are tossed in a rich, garlicky hoisin-soy glaze, while the roasted broccoli packs a punch with garlic, ginger, and a touch of heat from sambal oelek. It’s a fast, satisfying meal that feels like your favorite takeout, but made right at home.
The chicken gets that crave-worthy crispy texture thanks to a quick cornstarch coating and pan-fry. The sauce is thick, sticky, and savory with just a bit of sweetness. Paired with spicy, caramelized broccoli, it’s a balanced dish that checks all the flavor boxes.
Helpful Tips
- Fry in batches: Don’t crowd the pan or the chicken won’t crisp up properly.
- Use fresh aromatics: Garlic and ginger are key to both the chicken and broccoli sauces – fresh really makes a difference.
- Crank the oven for the broccoli: High heat helps it char and caramelize for extra flavor.
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Mongolian Chicken & Spicy Broccoli
Ingredients
For the chicken:
- 6 boneless skinless chicken thighs cubed
- 1/4 cup cornstarch
- 1/3 cup neutral cooking oil like vegetable
- 2 cloves garlic minced
- 1 inch piece ginger minced
- 4 tablespoon hoisin sauce
- 2 tablespoon low-sodium soy sauce
- 2 tablespoon brown sugar
- 2 teaspoon sesame oil
- 1 tablespoon cornstarch + 1 tablespoon water
- chopped green onion, 1 red chili pepper sliced for garnish
For the broccoli:
- 1 large head broccoli cut into florets
- 1 tablespoon olive oil
- salt and pepper for seasoning
- 1/2 tablespoon sesame oil
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons Sriracha
- 2 teaspoons honey
- sesame seeds, sliced green onions for garnish
Instructions
For the chicken:
- In a large mixing bowl, combine the chicken pieces and cornstarch. Toss to coat. Set aside.
- Heat a large wok or pan over medium-high heat. Add the cooking oil. Once hot, fry chicken in small batches until golden brown on both sides, about 6-8 minutes. Transfer chicken to a wire rack over paper towels to drain any excess oil.
- Turn heat down to medium. Add ginger, garlic, and red chilis. Fry for just 20 seconds, moving constantly. Pour in the hoisin sauce, soy sauce, brown sugar, and sesame oil. Mix well. Once it’s at a low boil, pour in the cornstarch slurry and mix well, then simmer on low until thickened. Then add the splash of vinegar and stir. The sauce should loosen a bit
- Toss the fried chicken back into the pan and toss to coat in the sauce. Remove from heat. Garnish with red chilis and green onions.
For the broccoli:
- Preheat the oven to 400°F(200°C). Line a baking sheet with foil.
- Spread the broccoli out on the baking sheet. Drizzle with olive oil, season with salt and pepper. Bake for 15 minutes, until lightly charred. Remove from oven.
- Meanwhile, in a small skillet over medium heat, combine the sesame oil, garlic and ginger. Cook for 1 minute. Add the soy sauce, sambal oelek, and mirin. Simmer for 2-3 minutes, until heated through.
- Toss the broccoli in the sauce and serve hot. Garnish with sesame seeds and green onions.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.
what cornstarch slurry? the leftover cornstarch from when you dredged the chicken pieces? why do ingredients say chopped red chilis for garnish but then they are put into the sauce?
Lower down in the ingredient list it calls for 1 tablespoon of corn starch and 1 tablespoon of water. That will make the cornstarch slurry that will thicken the sauce. As to the red chilies, we just used them as garnish. You could stir them into the sauce if you want the heat.