Soy-Free Mongolian Chicken
Dive into the bold, irresistible flavors of Soy-Free Mongolian Chicken, a wholesome twist on the classic takeout favorite! This recipe swaps traditional soy sauce for coconut aminos, making it perfect for those avoiding soy without sacrificing taste. Tender strips of seasoned chicken are stir-fried to golden perfection, then coated in a luscious, garlicky ginger-infused sauce enhanced with brown sugar and a hint of spice from red pepper flakes. The sauce is thickened with a simple cornstarch slurry, ensuring a glossy, restaurant-style finish that clings to every bite. Garnished with fresh green onions and served over fluffy rice or noodles, this quick, 35-minute dish is perfect for busy weeknights or impressing guests with its rich, comforting flavors. Whether you're soy-free or simply seeking a healthier alternative, this Mongolian Chicken will become your new go-to recipe!
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 0.5 cup Coconut aminos
- 0.25 cup Water
- 0.25 cup Brown sugar
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for slurry)
- 4 Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 2 tablespoons Sesame oil
- 4 Green onions, sliced
- 0.5 teaspoon Red pepper flakes
- 3 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- Cooked rice or noodles, for serving
Instructions
Slice the chicken breast into thin strips and season with the salt and ground black pepper.
Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and stir-fry until cooked through and lightly golden, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic and ginger, stir-frying for about 30 seconds until fragrant.
In a small bowl, mix together coconut aminos, water, and brown sugar. Pour this mixture into the skillet with the garlic and ginger.
Bring the sauce to a boil and then reduce the heat to a simmer.
In another small bowl, create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water. Stir until smooth.
Gradually add the cornstarch slurry to the skillet, stirring the sauce continuously until it thickens, about 1-2 minutes.
Add the cooked chicken back into the skillet, tossing to coat evenly with the sauce.
Mix in the sesame oil and red pepper flakes, stirring for another minute.
Garnish the Mongolian chicken with sliced green onions.
Serve hot over cooked rice or noodles.
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 39.1 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 4823 mg | 210% | |
| Total Carbohydrate | 104.3 g | 38% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 60.5 g | ||
| Protein | 131.9 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1620 mg | 34% | |
*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.
