Heart-Healthy Mongolian Chicken

Elevate your weeknight dinner game with this Heart-Healthy Mongolian Chicken recipe, a guilt-free twist on a classic favorite. This vibrant stir-fry features tender strips of lean, skinless chicken breast, colorful veggies like red bell peppers, broccoli, and julienned carrots, and a rich, flavorful sauce made with low-sodium soy sauce, honey, and fresh ginger. Perfectly balanced and naturally sweetened, this dish skips the excess sodium and heavy oils, making it a health-conscious but satisfying option. Served over hearty brown rice, it's a nutrient-packed meal ready in just 40 minutes, with bold flavors and a wholesome touch that's sure to impress. Whether you're looking for a high-protein dinner or a way to enjoy Asian-inspired cuisine without compromise, this recipe has you covered.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Skinless, boneless chicken breasts
• 0.25 cup Low-sodium soy sauce
• 2 tablespoons Honey
• 1 tablespoon Rice vinegar
• 3 cloves Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 2 tablespoons Olive oil
• 1 whole Red bell pepper, thinly sliced
• 2 cups Broccoli florets
• 1 cup Carrots, julienned
• 3 stalks Green onions, thinly sliced
• 2 tablespoons Cornstarch
• 0.25 cup Water
• 2 cups Brown rice (cooked)

Directions

Step 1

Cut the chicken breasts into thin strips and set aside.

Step 2

In a small bowl, mix together the low-sodium soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Set this sauce mixture aside.

Step 3

Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat.

Step 4

Add the chicken strips to the skillet and stir-fry until they are fully cooked and slightly browned, about 5-6 minutes. Remove the chicken from the skillet and set it aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of olive oil.

Step 6

Add the red bell pepper slices, broccoli florets, and julienned carrots to the skillet. Stir-fry the vegetables for 4-5 minutes until they are tender-crisp.

Step 7

Return the cooked chicken to the skillet and pour the sauce mixture over the chicken and vegetables.

Step 8

In a small bowl, whisk together the cornstarch and water until smooth. Add this mixture to the skillet to thicken the sauce.

Step 9

Continue to cook and stir the mixture for another 2-3 minutes until the sauce thickens.

Step 10

Remove the skillet from heat and stir in the sliced green onions.

Step 11

Serve the Mongolian chicken hot over cooked brown rice.

Nutrition Facts

Serving size	(1656.5g)

Amount per serving	% Daily Value*
Calories	1910.1

Total Fat 49.2g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 4.1g
Cholesterol 385.6mg	0%
Sodium 3315.8mg	0%
Total Carbohydrate 196.4g	0%
Dietary Fiber 21.2g	0%
Total Sugars 54.4g
Protein 170.7g	0%

Vitamin D 4.5IU	0%
Calcium 279.8mg	0%
Iron 12.5mg	0%
Potassium 2645.9mg	0%

*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.

Source of Calories

Fat: 23.2%

Protein: 35.7%

Carbs: 41.1%