Whole30 Mongolian Chicken

Revamp your dinner routine with this irresistibly savory Whole30 Mongolian Chicken recipe, a healthier twist on the takeout favorite! Tender strips of boneless, skinless chicken thighs are lightly coated in arrowroot powder for the perfect crispy texture, then glazed in a luscious sauce made from coconut aminos, rice vinegar, ginger, and garlic. Sizzling to golden perfection in avocado oil, this dish hits all the right notes with a balance of umami-rich flavors, a hint of heat from crushed red pepper flakes, and a finishing sprinkle of sesame seeds and fresh green onions. Quick to prepare in just 45 minutes, this paleo-friendly meal is perfect served over cauliflower rice or alongside steamed veggies for a complete Whole30-approved dinner that’s as nourishing as it is delicious.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Cut the boneless, skinless chicken thighs into thin strips and place them in a bowl.

Step 2

Add the arrowroot powder to the bowl and toss the chicken strips to coat evenly.

Step 3

In a small bowl, whisk together the coconut aminos, rice vinegar, minced ginger, and garlic.

Step 4

Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat.

Step 5

Add half of the coated chicken strips to the skillet, being careful not to overcrowd the pan.

Step 6

Cook the chicken for 2-3 minutes on each side until golden brown and cooked through.

Step 7

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.

Step 8

Once all the chicken is cooked and removed from the skillet, add the coconut aminos mixture to the skillet.

Step 9

Let the sauce simmer for about 2-3 minutes until it slightly thickens.

Step 10

Return the cooked chicken to the skillet and stir to coat it evenly with the sauce.

Step 11

Add the sliced green onions and stir to combine.

Step 12

Sprinkle with sesame seeds and crushed red pepper flakes before serving.

Step 13

Serve hot with a side of cauliflower rice or steamed vegetables.

Nutrition Facts

Serving size	(962.8g)

Amount per serving	% Daily Value*
Calories	1950.8

Total Fat 107.1g	0%
Saturated Fat 25.0g	0%
Polyunsaturated Fat 2.1g
Cholesterol 850.5mg	0%
Sodium 2745.1mg	0%
Total Carbohydrate 53.3g	0%
Dietary Fiber 3.8g	0%
Total Sugars 25.3g
Protein 180.5g	0%

Vitamin D 47.6IU	0%
Calcium 162.5mg	0%
Iron 8.4mg	0%
Potassium 1876.9mg	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: 50.8%

Protein: 38.0%

Carbs: 11.2%