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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