Low Carb Mongolian Chicken
Discover the irresistible flavors of Low Carb Mongolian Chicken—a perfect guilt-free twist on the iconic takeout favorite. Tender strips of chicken breast are bathed in a savory, sweet, and slightly spicy soy sauce glaze, made healthier with granulated erythritol as a low-carb sweetener. Fresh garlic and ginger infuse the dish with bold aromatics, while spiralized zucchini adds a light, veggie-packed alternative to traditional noodles. A touch of sesame oil and red pepper flakes elevate the flavor, creating a restaurant-quality dish in just 30 minutes. This easy skillet recipe is both keto-friendly and packed with protein, making it ideal for family dinners or meal prep. Serve sizzling hot and garnished with chopped green onions for a vibrant finish that’s sure to impress.
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 0.5 cup Soy sauce
- 2 tablespoons Granulated erythritol (or low-carb sweetener of choice)
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 tablespoons Olive oil
- 1 teaspoon Sesame oil
- 3 pieces Green onions, chopped
- 2 pieces Zucchini, spiralized
- 0.5 teaspoon Red pepper flakes
- 2 teaspoons Cornstarch
- 1 cup Water
Instructions
Slice the chicken breast into thin strips. Set aside.
In a small bowl, combine soy sauce, granulated erythritol, minced garlic, and minced ginger. Stir until the erythritol has dissolved completely. This will be your sauce base.
In a separate small bowl, mix cornstarch with water to create a slurry. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add sliced chicken and cook until browned and cooked through, about 5-7 minutes.
Remove the chicken from the pan and set aside. In the same pan, add the sauce mixture and bring it to a simmer.
Once the sauce is simmering, add the cornstarch slurry and stir continuously until the sauce thickens, about 2 minutes.
Return the chicken to the pan, add sesame oil, red pepper flakes, and chopped green onions. Toss everything together to coat the chicken evenly in the sauce.
Add spiralized zucchini to the pan and gently mix until the zucchini is just tender, about 1-2 minutes.
Serve the Mongolian chicken hot, garnished with additional green onions if desired.
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 6145 mg | 267% | |
| Total Carbohydrate | 57.6 g | 21% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 11.9 g | ||
| Protein | 145.1 g | 290% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2958 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
