Whole30 Mongolian Chicken
Elevate your weeknight dinner game with Whole30 Mongolian Chicken—a savory, gluten-free, and soy-free twist on the classic takeout favorite. Tender strips of boneless, skinless chicken thighs are coated in arrowroot powder for a light, crispy finish and pan-seared to perfection in avocado oil. The rich, sticky sauce is made with coconut aminos, rice vinegar, fresh ginger, and garlic, creating a tantalizing depth of flavor without the guilt. Finished with green onions, sesame seeds, and a touch of red pepper flakes for a zesty kick, this dish is perfectly suited for clean eating and pairs effortlessly with cauliflower rice or your favorite steamed veggies. Quick to prepare and packed with bold flavors, this Whole30-friendly Mongolian Chicken will be your new go-to recipe for healthy comfort food indulgence.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 3 tablespoons arrowroot powder
- 0.5 cup coconut aminos
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, minced
- 3 garlic cloves, minced
- 2 tablespoons avocado oil
- 4 green onions, sliced
- 1 tablespoon sesame seeds
- 0.5 teaspoon crushed red pepper flakes
Instructions
Cut the boneless, skinless chicken thighs into thin strips and place them in a bowl.
Add the arrowroot powder to the bowl and toss the chicken strips to coat evenly.
In a small bowl, whisk together the coconut aminos, rice vinegar, minced ginger, and garlic.
Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat.
Add half of the coated chicken strips to the skillet, being careful not to overcrowd the pan.
Cook the chicken for 2-3 minutes on each side until golden brown and cooked through.
Remove the cooked chicken from the skillet and set it aside. Add the remaining avocado oil to the skillet and repeat with the rest of the chicken.
Once all the chicken is cooked and removed from the skillet, add the coconut aminos mixture to the skillet.
Let the sauce simmer for about 2-3 minutes until it slightly thickens.
Return the cooked chicken to the skillet and stir to coat it evenly with the sauce.
Add the sliced green onions and stir to combine.
Sprinkle with sesame seeds and crushed red pepper flakes before serving.
Serve hot with a side of cauliflower rice or steamed vegetables.
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 2745 mg | 119% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 25.3 g | ||
| Protein | 180.5 g | 361% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 162 mg | 12% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1877 mg | 40% | |
*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.
