That glossy, savory sauce clinging to every piece of tender chicken it hits different when you make it at home. Copycat P.F. Chang’s Mongolian Chicken is one of those dishes that looks impressive but comes together faster than you’d expect.
Spring always has me craving meals that feel satisfying without being heavy, and this stir fry is exactly that kind of easy win. I first nailed the sauce balance a couple years ago after testing the soy-to-brown-sugar ratio at least four times the trick is letting it reduce just long enough to get that deep, lacquered finish.
PrintCopycat PF Changs Mongolian Chicken Warm Satisfying Better Than Takeout
Copycat PF Changs Mongolian Chicken offers a quick and delicious meal featuring a rich Mongolian chicken sauce. Perfect for a family dinner or easy weeknight dinner, this Chinese chicken stir fry is sure to satisfy your cravings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 people 1x
- Category: Main Course
- Method: Pressure Cooker
- Cuisine: Chinese
- Diet: Gluten-free
Ingredients
- 2 pounds boneless skinless chicken breast or thighs cut into small pieces
- 1 tablespoon olive oil
- ½ cup Splenda or Stevia or use an equal amount of sugar
- 4 cloves garlic pressed with a garlic press
- 1 tablespoon fresh ginger minced
- ¼ cup low sodium soy sauce We use La Choy brand Low Sodium because it’s gluten free and cuts down on the saltiness factor or I don’t like very salty foods
- 1 cup water
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons cornstarch
- ¼ cup water
Instructions
- Heat oil in the Instant Pot using the sauté function and brown the chicken pieces until they turn golden.
- Pour in 1 cup water and scrape the bottom of the pot gently with a wooden spoon to lift any browned bits.
- Add the garlic, ginger, soy sauce, sweetener, and red pepper flakes, then mix everything thoroughly.
- Seal the Instant Pot and cook on high pressure for 10 to 15 minutes, then allow a natural pressure release for 10 minutes.
- Turn on the sauté function on low heat.
- In a separate bowl, stir together the cornstarch and ¼ cup water until smooth, then add this mixture to the pot.
- Stir gently and continue cooking for a few minutes until the sauce becomes thick and glossy.
Notes
- I serve this chicken with steamed or sautéed snow peas
- It would also be delicious with broccoli or asparagus
- PF Chang’s serves the original with long slices of green onion tops as well
- The sugar or sugar substitute balances the saltiness of the soy sauce
- If you adjust the amount of sugar, you will probably also need to adjust the soy sauce similarly to avoid one or the other flavor from becoming overwhelming
Nutrition
- Calories: 202 kcal
- Sugar: 10g
- Sodium: 543mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 1g + 2g
- Trans Fat: 0.01g
- Carbohydrates: 14g
- Fiber: 0.2g
- Protein: 25g
- Cholesterol: 73mg
Why You’ll Love This Recipe
Here’s the honest truth this one comes together in about 25 minutes, and most of that time is hands-off. It’s my go-to on tired evenings when I still want dinner to feel like something worth sitting down for, not just fuel to get through the night.
- Sweet, savory sauce with real depth not that thin, flat takeout version
- Works for gluten-free, keto, paleo, and low-carb eaters at the same table
- Adjustable heat mild for the kids, spicy for everyone else
- One pot, minimal cleanup, done before you’ve even thought about delivery
What You’ll Need (And Why It Matters)
Nothing fancy here just a short list of ingredients that do a lot of work together. The balance between the soy sauce and the sweetener is everything. Pull one too far in either direction and the whole sauce tips out of balance.
- Chicken breast or thighs: Thighs stay juicier under pressure; breasts cook a little faster both work beautifully
- Low sodium soy sauce: Keeps the salt in check without losing flavor
- Splenda, Stevia, or sugar: Balances the soy and gives the sauce its glossy finish
- Fresh ginger and garlic: Use a microplane and garlic press the texture difference is real
- Crushed red pepper flakes: Your spice dial use more or less depending on your crowd
- Cornstarch and water: The thickener that turns a thin broth into that lacquered, clingy sauce
How to Make PF Chang’s Mongolian Chicken in the Instant Pot
The Instant Pot does the heavy lifting here. Browning the chicken first is the step most people skip don’t. Those golden bits on the bottom of the pot are where the flavor lives.
- Set the Instant Pot to sauté and add the olive oil. Brown the chicken pieces until golden on the outside.
- Deglaze with 1 cup of water, scraping up every brown bit from the bottom of the pot.
- Add the soy sauce, sweetener, garlic, ginger, and crushed red pepper flakes. Stir well to combine.
- Seal and cook on high pressure 10 minutes for breasts, up to 15 for thighs. Natural release for 10 minutes.
- Switch back to sauté on low. Stir in the cornstarch mixed with the remaining water and cook until the sauce thickens and turns glossy.
Pro Tip: If your sauce isn’t clinging to the chicken, give it another minute on sauté. It comes together quickly once it starts moving.
Can You Make Mongolian Chicken Ahead of Time?
Yes and it actually gets better. The sauce deepens overnight as everything settles together, making this a solid meal-prep option for busy weeks.
- Store in an airtight container in the fridge for up to 4 days
- Reheat gently on the stovetop or in the microwave with a splash of water to loosen the sauce
- Freeze in portioned containers for up to 2 months thaw overnight in the fridge before reheating
Serving Ideas and Simple Swaps
Serve your PF Chang’s Mongolian Chicken over steamed rice or cauliflower rice both soak up that glossy sauce perfectly. Snow peas, broccoli, or asparagus on the side round it out without adding much effort.
- Sweetener swap: Use regular sugar, Splenda, or Stevia same amount either way
- Protein swap: Chicken thighs add more richness; breasts keep it leaner
- Heat level: Skip the red pepper flakes entirely for a mild, family-friendly version
- Garnish: Long slices of green onion tops, just like the restaurant serves it
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FAQs ( Copycat P.F. Chang’s Mongolian Chicken )
What is Mongolian chicken sauce made of?
The sauce combines low sodium soy sauce, Splenda or Stevia, garlic, fresh ginger, crushed red pepper flakes, and water, then thickened with a cornstarch slurry.
What is the difference between Mongolian chicken and General Tso’s?
Mongolian chicken uses a thinner, savory-sweet soy and ginger sauce, while General Tso’s is typically tangier and relies on vinegar and a heavier battered coating.
Can I make P.F. Chang’s Mongolian Chicken in the air fryer?
This recipe is specifically developed for the Instant Pot pressure cooker, so the cook times and sauce method are not designed for an air fryer.
What do you serve with Mongolian chicken?
This dish is best served over rice or cauliflower rice, and pairs well with steamed snow peas, broccoli, or asparagus on the side.
Can I substitute the soy sauce in Mongolian chicken sauce?
This recipe calls for low sodium soy sauce for a gluten-free option; if you adjust the soy sauce, balance the sweetener equally to keep the savory-sweet sauce in check.
This PF Chang’s Mongolian Chicken comes together in about 25 minutes, and that glossy, lacquered sauce clinging to every bite makes it feel like so much more than a weeknight dinner. Tender, savory, and honestly better than anything sitting in a takeout bag on your counter.
A few things worth remembering before you walk away: don’t skip browning the chicken first those golden bits are where the real flavor hides. If your sauce looks thin, give it another minute on sauté and watch it transform. Leftovers keep beautifully for up to four days, and the sauce actually deepens overnight, so this is one of those rare recipes that rewards you twice.
If you make this one, I’d love to hear how it went did you go with chicken thighs or breasts? Spicy or mild for your crowd? Drop a comment below or share a photo, because there is nothing better than seeing this sauce come to life in someone else’s kitchen. Pass this one along to a friend who needs a reliable weeknight win. Some evenings just need a dinner that quietly puts everything back in order.
