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Mongolian Chicken Stir Fry





Mongolian Sauce

1 Cup low sodium Soy Sauce or Tamari

2 Tbsp Sesame Oil

2-3 Cloves minced Garlic

1 Tbsp minced Ginger

1 Tbsp Brown Sugar

1 Tsp Pink Himalayan Sea Salt

1 Tsp Black Pepper


Chicken

1.5 lbs Chicken thighs or breasts

1 tsp Baking soda

1-2 Tbsp Avocado oil

1 Yellow onion

1 Bunch Scallions

2 Cups Spinach

1 Tbsp Corn starch or Flour


  1. Begin by cutting the chicken into 1 inch strips, pat dry and then sprinkle with the baking soda. Let sit while you prepare the Mongolian sauce.

  2. In a medium bowl whisk together all sauce ingredients, set aside.

  3. Thinly slice the onion and cut the scallions into 1 inch pieces

  4. Rinse baking soda off chicken, then pat dry and season with salt & pepper

  5. In a large skillet heat 1-2 Tbsp avocado oil over medium/high heat until hot but not smoking

  6. Cook chicken 6-8 min, remove from pan and set aside

  7. In the same pan used for the chicken add the onion and scallions, season with salt & pepper and cook for 2-3 min until soft

  8. Whisk the Mongolian sauce once more and then pour into pan and bring to a boil

  9. Reduce heat and let it simmer, slowly add in Corn starch or flour until sauce thickens

  10. Mix in chicken and cook for another 2-3 min.

  11. Working in batches, add spinach until just wilted 1-2 min.

  12. Serve with your favorite side! Pairs well with rice or quinoa!






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