Gluten Free Mongolian Chicken
Gluten Free Mongolian Chicken is a mild stir fry dish with tender chicken, peppers and onions coated in a simple sauce served over rice.
Servings: 4 People
Cost: 8.00
Ingredients
- 1-1 ½ Lb. Boneless, Skinless Chicken Breasts, Thinly Sliced Crosswise.
- ⅓ Cup Corn Starch
- ½ Cup + 2 Tbs Gluten Free Soy Sauce
- 2 Tbs + 1 tsp Neutral Oil, Such As Canola Or Vegetable Oil, Divided
- ½ Cup Water
- ½ Cup Brown Sugar
- ½ Medium Onion, Thinly Sliced into Strips and Each Strip into Halves or Thirds.
- 1 Bell Pepper, Any Color Sliced into Strips and Each Strip into Halves or Thirds.
- 2 Cloves Garlic, Minced
- 1 Inch Piece of Ginger, Minced or ¼ tsp dried ginger
- 2-3 Green Onions, the Dark Stems, Thinly Sliced
- 1 teaspoon Toasted Sesame Seeds (Optional)
Instructions
- Cut each chicken breast in half lengthwise. Then thinly slice the chicken breasts crosswise.
- Place the sliced chicken in a large bowl and add the cornstarch, 2-3 tablespoons of soy sauce and 1 tsp of the oil.
- Mix well to combine, and set aside .
- In another bowl or liquid measuring cup add the water, remaining ½ cup soy sauce and brown sugar and whisk to dissolve most of the sugar.
- Heat a large skillet or wok over medium/high heat.
- Add 1 tablespoon oil and half of the sliced chicken.
- Cook and brown the chicken on both sides until almost cooked through.
- Remove to a plate and repeat with the remaining chicken, adding more oil if needed.
- Return the pan to the heat with a 1 Tbs. oil and add the onion and peppers and stir fry a couple minutes.
- Add garlic and ginger and stir fry an additional 30 seconds until fragrant.
- Add the soy sauce mixture to the skillet, mix and bring to a boil.
- Once boiling turn heat down slightly, add the chicken and simmer a few minutes until the sauce is slightly thickened and chicken is cooked through.
- Stir in green onions.
- Serve over hot rice and top with sesame seeds, if desired.
Video
Notes
- Slice the Chicken Thin – Slicing the chicken thin and crosswise makes for tender pieces that cook up quickly.
- Change up the Vegetables – If you don’t like peppers and onions use other vegetables such as carrots, mushrooms or zucchini.
- Use Sesame Oil – Use a small amount of sesame oil in the cornstarch mixture or drizzle a few drops on the finished recipe.
- Add Some Heat – If you like it spicy add some red pepper flakes to the sauce or top the finished recipe with a squirt of Sriracha.