This paleo Mongolian chicken is a simple and flavorful takeout dupe. It’s whole30 and AIP friendly.

Paleo Mongolian Chicken

I’m always down for Asian flavors! So many of my favorite dishes are Asian inspired. In the Hoover household, we make teriyaki chicken close to once a week, and neither Daniel nor I complain about it. But who doesn’t like to mix it up every now and then?

My version of mixing it up usually comes from adding in a different protein, like switching out the chicken for beef. This Mongolian beef has been a staple around our house, and I always look forward to making it! It’s been a reader favorite here on the blog, but I got a few requests to make it a bit more cost effective with chicken instead of flank steak.

This paleo Mongolian chicken is simple to make, it mixes it up from just normal ol’ chicken, and it’s whole30 and AIP friendly as well!

Mongolian Chicken

The Ingredient’s You’ll Need For the Mongolian Chicken

Chicken Breast

You’ll simply slice chicken breast into thin stir fry sized slices. You can also use chicken thigh sliced thin if you prefer that as well.

Green onion

The green onion is one of my favorite parts of Mongolian beef and chicken! It adds flavor and texture for a low price and minimal preparation.

Coconut aminos & chicken broth

Coconut aminos is the soy sauce substitute in this dish, and chicken broth helps to add more body and flavor to the sauce.

Arrowroot starch

Arrowroot is the cornstarch alternative in this recipe. It helps to make the chicken crispy, and it thickens the sauce as well. I have not tried to use tapioca starch in this recipe, but it can often get gummy in recipes like this. I still recommend arrowroot starch over tapioca starch.

Ginger & garlic

Coconut sugar (omit for whole30)

This adds just a touch of sweetness!

mongolian chicken

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Paleo Mongolian Chicken (Whole30, AIP)

  • Author: Michelle
  • Total Time: 30 minutes
  • Yield: 3 servings 1x


This paleo Mongolian chicken is a simple and flavorful takeout dupe. It’s whole30 and AIP friendly.


  • 1 lb chicken breast
  • 1/2 tsp sea salt
  • 2 tbsp arrowroot starch
  • 3 tbsp avocado oil
  • 3 cloves garlic, minced
  • 1 small thumb ginger, grated and minced
  • 1/3 cup coconut aminos
  • 1/4 cup chicken broth
  • 1/4 tsp black pepper (omit for AIP)
  • 2 tsp coconut sugar (omit for whole30)
  • 45 green onions, sliced into 1” slices


  1. Slice the chicken breast into thin stir fry slices. Salt well.
  2. Add the arrowroot starch to a small bowl and coat the chicken breast.
  3. Heat the avocado oil in a large pan over medium heat and add the chicken breast. Cook for 4-6 minutes, stirring often, or until the internal temperature reaches 165 F. Set the chicken aside.
  4. Lower the heat of the stove to medium-low and add more avocado oil if needed. Add the ginger and garlic and cook for 2-3 minutes or until fragrant.
  5. Pour in the coconut aminos, chicken broth, pepper, and coconut sugar and whisk to combine. Cook for 2-3 minutes until the sauce thickens.
  6. Add the chicken back to the pan and stir to coat well. Stir in the green onion and cook for 1-2 minutes.
  7. Serve warm with optional cauliflower rice if desired.


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  • Prep Time: 10
  • Cook Time: 20
  • Category: Main Dish
  • Method: stove top
  • Cuisine: Asian


  • Serving Size: 1 serving
  • Calories: 363
  • Fat: 18.1g
  • Carbohydrates: 12.1g
  • Protein: 36.5g

Mongolian Chicken