30-Minute Mongolian Chicken (Paleo)

Quick and easy 30-Minute Healthy Mongolian Chicken comes together in a flash! This simple recipe is loaded with flavor and can easily be made any night of the week. Make a double or triple batch to meal prep it!

Did you make the Easy 30-Minute Paleo Mongolian Beef I posted recently??

If not, 1.) You’ll want to make it, TRUST ME…it broke internet thresholds, and 2.) Here is the chicken counterpart! With some tweaks.

This paleo version is soy-free and refined sugar-free, but it tastes remarkably similar to classic Mongolian takeout. Plus, it comes together quickly and is easy to make with what you likely already have on hand. 

Let’s do it!

Ingredients for Mongolian Chicken:

Chicken Thighs: To ensure the dish turns out nice and tender, I use chicken thighs. You can also use chicken breasts for a lower fat version, but just know it won’t be quite as tender or flavorful.

Tapioca Flour: Creating a little sear on the chicken and used to thicken the sauce, a little tapioca flour goes a long way in making this dish extra inviting.

Use regular all-purpose flour, corn starch, or gluten-free all-purpose flour if you prefer.

Avocado Oil: Used to cook everything, avocado oil has a high smoke point, which is ideal for cooking or stir frying over high heat.

Sea Salt & Black Pepper: Seasoning! Sea salt and black pepper enhance the flavor of the dish and provide a gentle kick.

Broccoli: Similar to Mongolian Beef, we add broccoli to inject some nice snappy freshness and vitamins into the meal.

Garlic & Ginger: Flavortown ingredients! Garlic and ginger give everything more flavor and give this Mongolian Chicken plenty of appeal.

Coconut Aminos & Cider Vinegar: The sauce ingredients! Coconut aminos has a similar flavor to soy sauce, but is slightly sweeter.

Feel free to replace it with soy sauce or liquid aminos. Cider vinegar gives the dish a tang to round out the meal, ensuring it has bold flavor all the way around.

How to Make Mongolian Chicken:

Chop the chicken thighs into bite sized pieces and sprinkle them with tapioca flour. I do this on the same cutting board I use to chop the chicken to ensure the pieces don’t stick together. Use your hands to toss the chicken in flour until well-coated.

Heat the avocado oil in a large non-stick skillet over medium-high heat. Once the skillet is very hot, add the chicken. Sprinkle with sea salt and black pepper.

Allow the chicken to brown, untouched for 3 minutes. Stir well and continue cooking until the chicken has browned and is nearly cooked through, about another 2 minutes.

Stir in the broccoli, garlic, ginger, and green onions.

Add the coconut aminos, water, and vinegar and stir well. Cover the skillet and cook just until broccoli has turned bright green and has begun to soften, about 1 to 2 minutes.

Remove the lid and continue cooking at a full boil, stirring occasionally, until sauce has thickened and chicken is cooked through, about 3 to 5 minutes.

Serve Mongolian chicken with choice of sides. I serve with brown rice 🙂

The next time you find yourself craving some delicious Chinese takeout, whip up this quick and simple clean recipe!

If you love making your favorite takeout recipes at home, here are more must make favorites!

More Asian-Inspired Recipes:

• 30-Minute Sesame Ginger Broccoli Beef
• Paleo Asian Baked Salmon and Asparagus
• 30-Minute Kung Pao Shrimp
• Pineapple Fried Rice
• 30-Minute Thai Chicken Curry

30-Minute Mongolian Chicken

5 from 1 vote

By Julia

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 3 to 4 servings

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Quick, easy, flavorful Mongolian Chicken with broccoli and ginger is a delicious, nourishing meal!

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Ingredients 

1x2x3x

• ▢ 1 lb boneless skinless chicken thighs, chopped
• ▢ 3 Tbsp tapioca flour, *
• ▢ 1/4 tsp sea salt
• ▢ ¼ tsp black pepper
• ▢ 3 Tbsp avocado oil
• ▢ 1 large crown broccoli, chopped into florets
• ▢ 3 cloves garlic, minced
• ▢ 1 tbsp fresh ginger, grated
• ▢ 2 green onions, chopped
• ▢ 1/3 cup coconut aminos
• ▢ 3 Tbsp water
• ▢ 2 Tbsp cider vinegar

Instructions 

• Chop the chicken thighs into bite sized pieces and sprinkle them with tapioca flour. I do this on the same cutting board I use to chop the chicken to ensure the pieces don’t stick together. Use your hands to toss the chicken in flour until well-coated.
• Heat the avocado oil in a large non-stick skillet over medium-high heat. Once the skillet is very hot, add the chicken. Sprinkle with sea salt and black pepper. Allow the chicken to brown, untouched for 3 minutes. Stir well and continue cooking until the chicken has browned and is nearly cooked through, about another 2 minutes.
• Stir in the broccoli, garlic, ginger, and green onions. Add the coconut aminos, water, and vinegar and stir well. Cover the skillet and cook just until broccoli has turned bright green and has begun to soften, about 1 to 2 minutes.
• Remove the lid and continue cooking at a full boil, stirring occasionally, until sauce has thickened and chicken is cooked through, about 3 to 5 minutes.
• Serve Mongolian chicken with choice of sides.

Notes

*You can replace tapioca flour with cornstarch, all-purpose flour, or gluten-free all-purpose flour.

Nutrition

Serving: 1of 3, Calories: 374kcal, Carbohydrates: 10g, Protein: 22g, Fat: 25g, Fiber: 1g, Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

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