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Paleo Mongolian Chicken (Whole30, AIP)

Paleo Mongolian Chicken
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A healthier take on a Chinese-American classic, this Paleo Mongolian Chicken is packed with bold, savory flavors. Made with clean ingredients like coconut aminos and arrowroot starch, it’s perfect for those following Whole30 or AIP diets. Quick to prepare and bursting with umami, this dish is a weeknight dinner winner!

Ingredients

Scale
  • 1 lb chicken breast, thinly sliced
  • ½ tsp sea salt
  • 2 tbsp arrowroot starch
  • 3 tbsp avocado oil (divided)
  • 3 cloves garlic, minced
  • 1 small thumb ginger, grated and minced
  • ⅓ cup coconut aminos
  • ¼ cup chicken broth
  • ¼ tsp black pepper (omit for AIP)
  • 2 tsp coconut sugar (omit for Whole30)
  • 4–5 green onions, sliced into 1-inch pieces

Instructions

  1. Prep the Chicken: Slice the chicken breast into thin strips and season with sea salt. Toss the chicken in arrowroot starch until evenly coated.
  2. Cook the Chicken: Heat 2 tablespoons of avocado oil in a large skillet over medium heat. Add the chicken in a single layer and cook for 4–6 minutes, stirring occasionally, until golden brown and cooked through (165°F internal temperature). Remove from the skillet and set aside.
  3. Sauté Aromatics: Reduce heat to medium-low and add the remaining avocado oil if needed. Sauté minced garlic and ginger for 2–3 minutes until fragrant.
  4. Make the Sauce: Pour in coconut aminos, chicken broth, black pepper (if using), and coconut sugar. Whisk well and let it simmer for 2–3 minutes until slightly thickened.
  5. Combine & Finish: Return the cooked chicken to the skillet and toss to coat in the sauce. Add green onions and cook for an additional 1–2 minutes until softened but still vibrant.
  6. Serve: Enjoy warm with cauliflower rice or your favorite side dish!

Notes

Serving Suggestions:

  • Pair this dish with cauliflower rice or steamed broccoli for a low-carb meal.
  • Garnish with sesame seeds or chopped cashews for added texture (optional).

Tips & Tricks:

  • Use chicken thighs instead of breasts for a juicier result.
  • Avoid overcrowding the skillet to ensure even browning of the chicken.
  • For Whole30 compliance, skip the coconut sugar—coconut aminos provide enough natural sweetness.

Storage & Reheating:

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce.
  • This dish freezes well—store in an airtight container for up to 3 months. Thaw overnight before reheating.

Find it online: https://easyrecipeacademy.com/paleo-mongolian-chicken/