One of the most popular recipes on my blog is this Whole30 Mongolian Beef recipe, and it’s definitely a favorite in our household, too! I’ve revamped it and tweaked it just a little bit for those that prefer not to eat red meat or are trying to cut back on their red meat intake for this Mongolian Chicken recipe. Similar, but different!
It’s one that, just like the Mongolian Beef recipe, your whole family will love and it’s super easy to make!
For the Chicken:
- 2 lbs boneless, skinless chicken breasts
- 1 tsp avocado oil
- 1 tsp kosher salt
- 1/2 tsp white pepper (black pepper is okay)
- 1 tbsp arrowroot or tapioca flour
For the Sauce:
- 1/4 cup coconut aminos
- 1 tsp fish sauce
- 1 tsp toasted sesame oil
- 2 tbsp rice vinegar
- 1/4 cup low-sodium chicken broth
- 1 tsp arrowroot or tapioca
For the Stir Fry:
- 2 tbsp avocado oil , plus more as needed
- 1/2 tsp crushed red chili flakes (optional, for heat)
- 8 green onions the white and light green parts sliced thin. Dark green parts cut into 2 inch pieces.
- 1 inch chunk of ginger, peeled and julienne (or cut into very thin matchsticks)
- 2 cloves garlic, minced
Prepare the Chicken:
- Using a meat mallet or the bottom of the skillet, pound chicken until it is an even 1/4 inch thickness (this tenderizes the meat and helps it cook more evenly). Now, using a sharp knife, carefully slice the chicken into slices about 2 inches wide but thin. I do this by cutting the chicken at a horizontal angle.
- Place the sliced chicken in a large bowl with 1 tsp of avocado oil, the salt, pepper and the arrowroot, and toss until evenly coated.
Prepare the Sauce:
- In a small bowl, combine all of the sauce ingredients. Whisk until well combined.
Make the Stir Fry:
- In a large skillet or wok, heat 2 tbsp of oil over medium-high heat. In batches so that you do not overcrowd the pan, brown the chicken on both sides until a golden brown crust forms and the chicken is just cooked through. Transfer cooked chicken to a plate and continue until all of the chicken is browned, adding more oil to the skillet as needed throughout the cooking process.
- Once all the chicken is browned and set aside, add the sliced white and light green parts of the green onions (save the dark green pieces until the end), the ginger, and the garlic and saute, stirring, for only 20-30 seconds being careful not to burn. Immediately pour in the prepared sauce mixture and let come to a rapid simmer. Cook, stirring, until the sauce has thickened, 2 to 3 minutes.
- Add the chicken back into the skillet along with the red chili flakes (if using) and the dark green pieces of the green onion. Toss so that the chicken is well coated in the sauce and cook just long enough to heat the chicken back up so it's nice and hot for serving.
- Remove from heat and serve immediately.