Gluten-Free Mongolian Chicken

This gluten-free Mongolian Chicken is an allergen-friendly take on a takeout classic. With thinly-sliced chicken and sticky sauce, you'll keep coming back for more.

Course Main Dish

Cuisine Asian

Prep Time 10

Cook Time 20

Servings servings

Calories 242

Author Michelle

Ingredients

For the sauce

⅓ cup coconut aminos
¼ cup chicken broth
2 tsp rice vinegar
2 tsp coconut sugar
2 cloves garlic grated
1 small thumb ginger peeled and grated
1 ½ tsp arrowroot starch

For the chicken

1 lb chicken breast
Salt and pepper
2 tbsp arrowroot starch
2 tbsp avocado oil
4-5 green onions sliced into 1" slices

Instructions

Combine the ingredients for the sauce in a bowl or measuring cup. Whisk well and aside.
Slice the chicken breast into thin stir-fry slices. Toss with arrowroot starch, salt and pepper and coat well.
Heat the avocado oil in a large pan over medium heat and add the chicken breast. Cook for 4-5 minutes on each side. The chicken should be crisp and cooked through to 165 F. Set aside
Reduce the heat to medium-low and add the sauce and green onions. Simmer for 2-3 minutes to allow the sauce to thicken and the green onions to wilt.
Add the chicken back to the pan and stir to coat well.

Notes

Don't overcrowd the pan when cooking the chicken, as this can cause the chicken to steam and the coating to be gummy instead of crispy. If you're working with a smaller pan, cook the chicken in batches.

Nutrition