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)
- 4–5 green onions, sliced into 1” slices
- Slice the chicken breast into thin stir fry slices. Salt well.
- Add the arrowroot starch to a small bowl and coat the chicken breast.
- 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.
- 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.
- Pour in the coconut aminos, chicken broth, pepper, and coconut sugar and whisk to combine. Cook for 2-3 minutes until the sauce thickens.
- Add the chicken back to the pan and stir to coat well. Stir in the green onion and cook for 1-2 minutes.
- Serve warm with optional cauliflower rice if desired.
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- Category: Main Dish
- Method: stove top
- Cuisine: Asian
- Serving Size: 1 serving
- Calories: 363
- Fat: 18.1g
- Carbohydrates: 12.1g
- Protein: 36.5g