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Easy 30-Minute Mongolian Chicken (Paleo) photo

30-Minute Mongolian Chicken (Paleo)

A quick, paleo-friendly Mongolian chicken made with coconut aminos and crisp-tender broccoli.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings

Equipment

  • large non-stick skillet
  • Cutting Board
  • Chef’s knife
  • Measuring Spoons
  • Measuring cup
  • Spatula or wooden spoon

Ingredients
  

  • 1 lb boneless skinless chicken thighs chopped into bite-sized pieces
  • 3 Tbsp tapioca flour for coating
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 3 Tbsp avocado oil for cooking
  • 1 large crown broccoli chopped into florets (about 1 large head)
  • 3 cloves garlic minced
  • 1 Tbsp fresh ginger grated
  • 2 green onions chopped
  • 1/3 cup coconut aminos
  • 3 Tbsp water
  • 2 Tbsp cider vinegar

Instructions
 

  • Trim and chop the chicken thighs into bite-sized pieces, then sprinkle with the tapioca flour and toss with your hands until evenly coated.
  • Heat the avocado oil in a large non-stick skillet over medium-high until very hot.
  • Add the chicken to the skillet in a single layer, season with sea salt and black pepper, and let brown undisturbed for 3 minutes.
  • Stir the chicken and continue cooking until browned and nearly cooked through, about 2 more minutes.
  • Add the broccoli florets, minced garlic, grated ginger, and chopped green onions to the skillet and stir to combine.
  • Pour in the coconut aminos, water, and cider vinegar, stir well, then cover and cook until the broccoli turns bright green and begins to soften, about 1 to 2 minutes.
  • Remove the lid and cook at a full boil, stirring occasionally, until the sauce thickens and the chicken is cooked through, about 3 to 5 minutes.
  • Adjust seasoning if desired and serve immediately with your choice of sides.

Notes

  • You can replace tapioca flour with cornstarch, all-purpose flour, or gluten-free all-purpose flour.