This Tasty, Quick And Easy Mongolian Chicken Is Gluten Free

I love a recipe that’s easy and tasty that my whole family will devour. This Mongolian chicken recipe fits the bill. I also appreciate that it’s relatively low in calories, protein packed and gluten-free. Oh and my family is always game for Chinese food. Yet, takeout can be super unhealthy so I prefer to make it myself.

What is Mongolian Chicken?

Mongolian Chicken is a variation of Mongolian Beef which is of Chinese-American origin. Both Mongolian beef and chicken are super popular Chinese dishes here in the US and can be found at most Chinese restaurants. The sauce for Mongolian beef/chicken is typically made with soy sauce, water, toasted sesame oil, hoisin sauce, brown sugar, pepper, garlic, ginger, and thickened with cornstarch.

Typically the only vegetable added to Mongolian chicken is green onion. This Mongolian chicken recipe does not have any vegetables but you are encouraged to add any of your choice such as; broccoli, mushrooms, snow peas, bean sprouts, bell peppers, edamame, carrots, zucchini….whatever your family will eat (or in my case, pick out).

I serve my Mongolian chicken with white jasmine rice for the family and cauliflower for me because I am always trying to keep carbs and calories down…and I love the taste, especially when it’s toasted. I toast the cauliflower in the toaster oven for a nutty flavor.

Mongolian Chicken (Gluten Free)

Yields: 6 servings
Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes

mongolian chicken ingredients fountainof30

Ingredients:

  • 1 ½ pounds chicken, thinly sliced
  • 1/3 cup cornstarch
  • 1/3 cup avocado oil

Sauce ingredients:

  • ¼ cup reduced sodium soy sauce
  • ¼ cup brown sugar
  • 3 cloves garlic, minced
  • 2 teaspoons avocado oil
  • ½ teaspoon ground ginger
  • ¼ cup water

Directions:

  1. Add sauce ingredients to a small bowl, whisk before pouring into a small sauce pan on medium heat. Cook for 5-10 minutes to allow sauce to thicken. Turn off heat and set aside.
  2. Use paper towels to remove any excess moisture from the sliced chicken. 
  3. Add cornstarch to a large bowl. Add the sliced chicken and use clean hands to fully coat each piece of chicken.
  4. Heat ½ cup avocado oil in a large saucepan on medium-high heat. Once oil is hot, add sliced chicken, working in batches if necessary in order to leave room between the pieces. 
  5. Remove the chicken from the oil and place on a paper-towel lined plate to allow excess oil to drip off. Drain any excess oil from the skillet and place it back on the heat.
  6. Add the sauce to the hot skillet. Add the chicken and stir to ensure each piece is coated in the sauce. Cook for 2-3 minutes. Turn off the heat and serve chicken warm with rice if desired.

Notes: Top chicken with sliced green onions, toasted sesame seeds and even crushed red pepper flakes for extra heat.

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Yield: 6

Mongolian Chicken - Gluten Free

mongolian chicken fountainof30
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 ½ pounds chicken, thinly sliced
  • 1/3 cup cornstarch
  • 1/2 cup avocado oil

Sauce Ingredients

  • ¼ cup reduced sodium soy sauce
  • ¼ cup brown sugar
  • 3 cloves garlic, minced
  • 2 teaspoons avocado oil
  • ½ teaspoon ground ginger
  • ¼ cup water

Instructions

  1. Add sauce ingredients to a small bowl, whisk before pouring into a small sauce pan on medium heat. Cook for 5-10 minutes to allow sauce to thicken. Turn off heat and set aside.

  2. Use paper towels to remove any excess moisture from the sliced chicken. 

  3. Add cornstarch to a large bowl. Add the sliced chicken and use clean hands to fully coat each piece of chicken.

  4. Heat ½ cup avocado oil in a large saucepan on medium-high heat. Once oil is hot, add sliced chicken, working in batches if necessary in order to leave room between the pieces. 

  5. Remove the chicken from the oil and place on a paper-towel lined plate to allow excess oil to drip off. Drain any excess oil from the skillet and place it back on the heat.

  6. Add the sauce to the hot skillet. Add the chicken and stir to ensure each piece is coated in the sauce. Cook for 2-3 minutes. Turn off the heat and serve chicken warm with rice if desired.

Notes

Top chicken with sliced green onions, toasted sesame seeds and even crushed red pepper flakes for extra heat.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 488Total Fat: 35gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 107mgSodium: 466mgCarbohydrates: 15gFiber: 0gSugar: 7gProtein: 28g
Lauren Dimet Waters Signature

You might also like these chicken recipes: Salsa Verde Chicken Enchiladas Are Easy To Make and Gluten-Free and Fast, Easy and Delicious Sheet Pan Chicken Teriyaki.

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