Looking for some delicious chicken recipes for your weekend lunch? Here is one of the must-try, quick, and easy Instant Pot Mongolian Chicken Recipe which is not so time taking!
It means that you can spend more time with your kids and family, out from the kitchen 🙂
A restaurant favorite that tastes even better and healthier when you make it at home!
Why This Recipe Works
The mouth-watering Mongolian Chicken is a flavorful dish with the crispy fried chicken breast dipped in the rich, sweet, and savory Mongolian sauce, made from the combination of amazing hoisin, hot sriracha, and tamari sauces!
The best part is that it takes only 10 minutes to cook this delicious appetizing recipe if you're using an Instant Pot!
This recipe contains the very simple ingredients which you'll see, are already a part of your pantry! Try it once and this is gonna be the go-to lunch for your every weekend 🙂
Chicken Breast - This calls for fresh chicken breast OR you can also use chicken thighs instead of it! It would be better if you use frozen ones, this would make chicken easier to slice.
Corn Starch - It has been used as a sauce thickener here. Plus we are going to coat Chicken with corn starch to make it super crispy. It will also help in absorbing the good flavors from Mongolian sauce into the chicken!
Brown Sugar - The chief ingredient of the recipe. It gives an appetizing and sugary texture to your Mongolian sauce! You can skip the quantity referred and add by your choice if you're not so fan of a balanced sweet Mongolian chicken sauce and want more spicy flavor in it.
Tamari Sauce - This is where the magic comes from! Tamari sauce is like a thick, mellow, and less salty variation of soy sauce. It's packed with the rich umami flavor in it which gives a delicious, savory, and mouth-watering flavor to your Mongolian sauce.
Hoisin Sauce - 'Hoisin Sauce' or 'Chinese Barbecue Sauce', both are same. This reddish-brown thick sauce gives a rich sweet-spicy flavor to your Mongolian chicken sauce. It gives an Asian flavor to your dish. If you don't have any Hoisin, You can also use oyster sauce as its substitute.
Sriracha Sauce - It maintains a good spice level in your dish. It gives a hot and tangy flavor to your chicken. 'Huy Fong Sriracha Hot Chilli Sauce' would be our recommendation for your Mongolian Chicken as it is considered one of the best ones around.
Sesame Oil - It enhances the flavors and gives a roasted fragrance to your sauce, making it more smooth and pleasant-tasting! It's one of the key ingredients but make sure you're using the exact quantity referred. Sesame Oil in more quantity can ruin the taste of the whole dish.
Scallion - Adds in the freshness and color to your Mongolian Chicken! Remember We only need the bottom green part of it.
How to make
Learn how to make Mongolian Chicken in an Instant Pot within just 10 minutes!
Gather all the necessary ingredients as per the recipe card.
Take 2 Garlic cloves. Peel and mince them. Set them aside.
Take a Scallion and chop the green part of it. Set it aside.
Take 1 lb of boneless chicken breasts. Cut them into thin strips. Set them aside.
Now take a large bowl. Add 1 teaspoon of Sesame Oil and 3 tablespoons of Hoisin sauce to it.
Add ½ cup of Tamari sauce to it.
Add 1 teaspoon of black pepper to it.
Add ½ cup of water to it.
Add ½ cup of Brown Sugar to it.
Add ¼ teaspoon of cornstarch to it.
Mix all the ingredients properly and set the prepared sauce aside.
Now take a shallow dish and add 1 teaspoon of cornstarch to it.
Toss the Chicken strips into it and coat them properly with the cornstarch.
Pour 2 tablespoons of Olive Oil into the Instant Pot and Press Sauté at high- for 5 minutes.
Add the coated chicken to the pot and sauté it.
Then add minced garlic to it.
Add 2 teaspoons of grated ginger to it.
Add prepared sauce to it.
Add ½ tablespoon of Sriracha Sauce to it.
Add chopped Green Onions to it.
Add a teaspoon of salt to it.
Keep stirring until it simmers.
Dish out the sweet and spicy Mongolian Chicken and Enjoy!
How to Serve
Otherwise, You can serve with Chow Mein and Sauvignon blanc; The perfect combo for weekend lunch!
Or to keep it simple, serve it with Jasmine Rice or Egg Noodles. This will also make the utterly delicious combo with the Mongolian Chicken.
I'm not a spice person. Will it be too spicy for me?
Not at all. The brown sugar in the recipe is gonna fix the game! It will balance the spice level with its sweetness making the dish richer in flavor!
Can I use Soy Sauce instead of Tamari sauce?
Yes, you can 🙂 there will only be slight differences in taste because of the different ingredients in both sauces. But Tamari sauce is more preferable.
Can I use Beef instead of Chicken in this recipe?
Sure! You can also check out this easy Instant Pot Mongolian Beef recipe.
Can I store or reheat Mongolian Chicken?
Yes, Of-course! You can store it in your freezer for 1-2 months packed in an airtight container and for reheating purposes, thaw it overnight in the refrigerator then microwave it for 2 minutes or add it to a wok and stir fry until heated and get the fresh taste as it was before.
Instant Pot Chicken Recipes
Instant Pot Mongolian Chicken
- 2 garlic cloves minced
- 1 scallion chopped
- 1 lb chicken breast cut into thin strips
- 1 teaspoon sesame oil
- 2 tablespoon olive oil
- 3 tablespoon hoisin sauce
- ½ cup tamari sauce
- 1 teaspoon black pepper
- ½ cup water
- ½ cup brown sugar
- 2 ¼ teaspoon cornstarch
- 2 teaspoon ginger grated
- ½ tablespoon sriracha sauce
- 1 tsp salt
- In a bowl, mix sesame oil, hoisin sauce, tamari sauce, black pepper, water, brown sugar and ¼ teaspoon cornstarch. Keep aside.
- In another bowl, add 2 teaspoon cornstarch and coat the chicken strips a bit.
- Press "saute" and add olive oil.
- Add the chicken and saute for 3 minutes.
- Add garlic, ginger, the sauce you made before, sriracha sauce, green onion and salt and saute for 4 minutes.
- Serve and enjoy 🙂
- You can do amendments if you want some like you can add more veggies of your choice in this dish like zucchini, carrots, mushrooms or broccoli, etc. This dish is quite flexible with all the things :))
- Add some more sriracha if you want more spice in your dish.
- Use dark brown sugar if you have it, It will give a good color to your dish. But simple brown sugar would work well too 🙂
Welcome to my kitchen! I am Corrie, the blogger behind Corrie Cooks. I run this blog with my wife since 2017, so you can enjoy quick, easy and delicious Instant Pot recipes. Thank you for stopping by 🙂