You know that sweet-and-savory Mongolian Chicken you can’t stop thinking about when it comes to takeout? Well, I’ve got good news—this version keeps all those bold flavors but skips the soy sauce and refined sugars. Instead, we’re using clean ingredients like coconut aminos and coconut sugar for a recipe that’s totally Paleo, Whole30, and even AIP-friendly (with a few tweaks).

The best part? It’s easy, quick, and feels like a treat while staying super healthy. Perfect for weeknights or impressing guests without too much effort. Let’s dive in!

Quick Recipe Breakdown

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3 (easy to scale up)
Skill Level: Beginner-friendly

What You’ll Need:

A large skillet or wok
A cutting board
A sharp knife
A small mixing bowl
A whisk (or even just a fork!)

Making a bigger batch? No problem! Just double (or triple) the ingredients and grab a larger skillet to keep things from getting crowded.

Short on time? Prep the chicken and mix the sauce ahead of time. Toss it all together when you’re ready to cook. Easy peasy.

Ingredients List

Here’s What You’ll Need:

1 lb chicken breast, thinly sliced
½ teaspoon sea salt
2 tablespoons arrowroot starch (to coat the chicken)
3 tablespoons avocado oil, divided
3 garlic cloves, minced
A small thumb of ginger, grated
⅓ cup coconut aminos (soy sauce substitute)
¼ cup chicken broth
¼ teaspoon black pepper (leave it out for AIP)
2 teaspoons coconut sugar (skip for Whole30)
4–5 green onions, cut in 1-inch pieces

Some Swaps You Can Make:

Out of arrowroot starch? Use tapioca starch instead.
Don’t have avocado oil? Olive oil or ghee works just as well.
Want to sweeten without coconut sugar? Try a splash of apple juice (or just leave it out for Whole30).

Pro Tip: Go for high-quality chicken! Organic or free-range tastes so much better.

Step-by-Step Instructions

Step 1: Prep the Chicken

Slice the chicken into thin strips for stir-frying. Season with sea salt. Toss the chicken with arrowroot starch in a small bowl so it gets lightly coated. This makes the chicken crispy when cooked.

Step 2: Cook the Chicken

Heat 2 tablespoons of avocado oil in a skillet over medium heat. When the oil’s hot, add the chicken in a single layer. Let it cook for about 4–6 minutes, stirring a few times, until golden and cooked through (165°F internal temp). Remove it and set aside.

Quick Tip: Don’t crowd the skillet—you want the chicken to brown, not steam. Cook in batches if you need to.

Step 3: Sauté the Garlic and Ginger

Lower the heat to medium-low. Add another tablespoon of oil if needed, then toss in the minced garlic and ginger. Stir for 2–3 minutes, just until everything smells amazing.

Step 4: Make the Sauce

Pour the coconut aminos, chicken broth, black pepper (optional), and coconut sugar into the skillet. Stir or whisk it together and let it simmer for a couple of minutes. It should thicken slightly.

How to Tell It’s Ready: The sauce should coat the back of your spoon. Not too thick, not too runny.

Step 5: Finish It Off

Add the cooked chicken back into the skillet and toss it in the sauce. Stir in the green onions and cook for another minute or two—just enough to soften them up but keep that fresh crunch. Done!

One Mistake to Avoid: Don’t overcook the green onions—they lose their color and crunch.

Ways to Customize

Make It Your Own:

For AIP: Skip the black pepper.
For Whole30: Leave out the coconut sugar. Coconut aminos are naturally sweet enough!
Want Some Heat? Add red pepper flakes or a little chili paste.
Feeling Fancy? Sprinkle toasted sesame seeds or chopped cashews on top for texture.

Seasonal Add-Ons:

In the summer? Throw in some zucchini slices.
Cold winter nights? Add broccoli florets for extra nutrients.

How to Serve

Easy Serving Ideas:

Spoon it over cauliflower rice for a Paleo-friendly option.
Not strictly Paleo? Try jasmine rice.
Pair it with steamed veggies like bok choy or roasted asparagus for a complete meal.

Leftovers? Store everything in an airtight container in the fridge for up to 4 days.

Reheating Tips:

Warm it up in a skillet over medium heat with a splash of broth or water to keep the sauce silky. Skip the microwave—it can make the chicken dry.

Want to Freeze It? Totally doable. Freeze the chicken and sauce in an airtight container for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat as described above.

So there you have it! A quick, easy dinner that brings all the cozy takeout vibes to your kitchen—without the guilt. Whip this up the next time you’re craving something bold yet healthy. Ready to give it a try? Go for it and thank me later!