Mongolian Chicken

5 from 1 vote

This Mongolian Chicken is an easy recipe that takes less than 30 minutes to make. The chicken is pan seared until crispy and served smothered in a sweet and savory sauce. Leftovers will last for up to 4 days stored in an airtight container in the fridge.

Prep Time10

Cook Time20

Total Time30

Course: Dairy Free, Gluten Free, Grain Free, Paleo

Servings:

Calories: 278kcal

Author: Every Last Bite

Ingredients

1 pound boneless skinless chicken thighs cut into 1 inch wide strips
½ tsp salt
½ tsp white pepper
½ tsp garlic powder
½ cup arrowroot powder or corn starch
2 tbsp avocado oil or other neutral oil
1 tbsp sesame oil
2 tbsp finely chopped ginger
3 cloves garlic chopped
1 large shallot halved and then finely sliced lengthwise
1/4 cup coconut aminos or soy sauce or tamari
¼ cup chicken stock
1 tbsp honey
1 tsp fish sauce
1 bunch scallions cut into 1 inch pieces
1 tbsp white sesame seeds

Instructions

Cut the chicken into 1 inch wide strips. Place the chicken in a bowl and toss with the salt, white pepper, garlic powder and arrowroot powder. Toss to ensure that all of the pieces of chicken are well coated in the arrowroot
Heat the avocado oil in a large skillet or wok on medium high heat. Add in half of the chicken strips ensuring that they are separated and don’t overlap. Cook for 3-4 minutes until golden brown and crispy, flip and cook for another 2 minutes and then set aside in a bowl and repeat with the remaining chicken.
Once all of the chicken is cooked, use a paper towel to wipe any of the excess oil from the pan. Add in the sesame oil and once hot add the ginger, garlic and shallots and saute for 1 minute before adding in the coconut aminos, chicken stock, honey and fish sauce. Bring to a gentle simmer and leave to cook for 4-5 minutes until the sauce has begun to reduce and thicken.
Add in the chopped scallions and return the chicken to the pan. Toss to ensure everything is well coated and garnish with sesame seeds before serving.

Nutrition