Servings: 3 to 4 servings
30-Minute Mongolian Chicken
Quick, easy, flavorful Mongolian Chicken with broccoli and ginger is a delicious, nourishing meal!
Ingredients
- 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