30-Minute Paleo Mongolian Chicken
Quick, easy, flavorful Mongolian Chicken with broccoli and ginger is a delicious, nourishing meal!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Chicken Main Dishes, Main Dishes
Cuisine: Mongolian
Servings: 3 to 4 servings
Calories: 374kcal
Author: Julia
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.
Serving: 1of 3 | Calories: 374kcal | Carbohydrates: 10g | Protein: 22g | Fat: 25g | Fiber: 1g | Sugar: 6g