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This Mongolian Chicken is sure to become a weeknight staple in your home.
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!
I love this recipe for so many reasons, but one of those is the ingredient list. A lot of the items are pantry staples making this super easy to whip together last minute.
Here’s What You’ll Need:
- Chicken Breasts
- Avocado Oil
- Salt + White Pepper
- Arrowroot Flour
- Coconut Aminos
- Fish Sauce
- Toasted Sesame Oil
- Rice Vinegar
- Chicken Broth
- Crushed Red Pepper Flakes
- Green Onions
After you brown the chicken and whisk your sauce ingredients together, you’ll saute the green onions, ginger, garlic, and red pepper flakes and then add the sauce to the skillet to begin to thicken.
Once your sauce has started to thicken, add the browned chicken back to the skillet and toss until the chicken is well coated and warmed through for serving. Then you’re ready to serve the stir fry as-is or over prepared rice.
This Mongolian Chicken is 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:
- 3/4 cup coconut aminos
- 1 tbsp fish sauce
- 1 tbsp toasted sesame oil
- 1/3 cup rice vinegar
- 3/4 cup low-sodium chicken broth
- 1 tbsp 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and Styling by Jess Gaertner Creative.