Sticky, sweet, and just the right amount of spicy, this healthy Mongolian chicken is everything you love about the classic Chinese takeout dish, minus the mystery ingredients. It was originally developed as a Paleo recipe so it’s free of gluten, grains, MSG or refined sugar, but to be honest, it’s just a delicious, made-from-scratch Chinese chicken dish that is tasty and nutritious.
Mongolian beef (or lamb) is a popular Chinese-American or Chinese-Australian dish that actually originated from Taiwan where Mongolian BBQ became popular a few decades ago. The recipe has nothing to do with authentic Mongolian cuisine but the name has stuck and it’s become one of the most loved dishes.
If you’ve tried the beef version, you would know that the dish is all about the rich brown sauce. It has that sweet, salty and umami flavor that’s derived from combining hoisin sauce and soy sauce with the additions of chili, garlic and in many cases extra sugar.
Healthy Mongolian Stir-Fry Sauce
Back in the end when I followed a stricter Paleo diet, I wanted to develop a paleo-friendly Mongolian sauce that I could use for beef or chicken stir fries. I’ve already developed a paleo-friendly hoisin sauce before, so I started working off that and researched the ingredients in the Mongolian beef sauce to see what I can use instead that’s healthier. With a few little swaps, this is how this healthy Mongolian chicken recipe was born.
In addition to the more predictable ingredients like honey, fish sauce and coconut aminos or Tamari sauce, I ended up using prunes, tomato paste and Chinese five-spice powder, which you don’t often see in other paleo recipes but they really make a difference. You can re-use those ingredients for other recipes, so don’t be afraid of stocking up on new things.
I made this stir fry with chicken and vegetables but you can, of course, use beef, lamb, pork or even tofu or mushrooms for a vegetarian version.
What You’ll Need
Here is what you’ll need for my Mongolian chicken recipe. Find the full measurements in the recipe card below.
- For the chicken: I love chicken thighs (juicy, flavorful, and hard to mess up). You can use breasts too, but thighs stay more tender. Arrowroot or tapioca starch – this gives the chicken that perfect crispy coating. You can also use cornstarch or regular flour if needed. Then it’s a bit of salt and pepper (white is best here) for seasoning.
- For the sauce: Tamari sauce or coconut aminos – sweet, salty, umami goodness that’s gluten-free – and fish sauce for extra umami and salt. Honey for sweetness. Prunes, tomato paste and Chinese five-spice powder for that unique Mongolian sauce flavor. Lemon juice for acidity. Sesame oil for that toasty nutty magic. If you don’t have Chinese five-spice powder, use a combination of cinnamon, coriander seed powder and star anise or allspice.
- For the stir-fry part: Garlic, ginger and green onions – classic trio of aromatics, chili, carrot, celery, red bell peppers (or any other veggies you like, say snow peas or broccoli will also work here).
- For serving: zucchini for spiralzing if you want a low-carb side dish, otherwise go with regular rice or noodles.
How To Make Mongolian Chicken (A Little Healthier)
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for steak and mushroom sauce.
Step 1. Prepare veggies and aromatics set aside.
Step 2. Prepare the sauce. Mix all ingredients in a bowl. If you have a small blender, whiz it up a couple of times or use a spoon or a fork to mash the prunes slightly to incorporate into the sauce. Set aside.
Step 3. Prepare the chicken. Cut into small strips and sprinkle with salt, pepper and tapioca flour (cornflour can also be used). Mix and make sure the meat is coated evenly.
Step 4. Cook the chicken. Heat cooking oil in a wok or a large frying pan. Add the chicken and cook over high heat for about 5-6 minutes, stirring every 30 seconds to a minute. Transfer the chicken to a plate and return the wok on the stove.
Step 5. Finish the stir fry. Keeping the heat on high, add the vegetables, garlic, ginger and chill and another tablespoon of cooking oil. Stir fry for 30-45 seconds (keep stirring!) and then add about 1/3 cup of water. It will start to bubble and will soften the sticky bits on the bottom of the pan. Use the spatula to scrape it off and incorporate into the sauce. Add the chicken, stir through and pour in the pre-made sauce, which will mix through with any liquid in the pan.
Stir-fry for another minute or two over high heat allowing the sauce to thicken slightly and the chicken to finish cooking. Remove from heat and serve with spiralled zucchini noodles, cauliflower rice or regular rice or noodles.
Prepare the zucchini noodles. I simply stirred spiralized zucchini noodles in a hot pan with a little oil until just warmed through. No need to cook through this vegetable or the noodles will turn into a soggy mess. Serve right away.
Serving Mongolian Chicken
I served the finished Mongolian chicken stir-fry over lightly warmed up zucchini noodles (seriously, you don’t need to cook them) but you could also make some cauliflower rice or steamed greens. Regular rice, brown rice, rice noodles or quinoa can also be used.
I hope you enjoy this dish as much as we did. I’d love to know what you think. Did I get it close to the real thing? Let me know in the comments.
💬 If you’ve tried this healthy Mongolian chicken or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube and or sign up to my Newsletter to see more of my delicious food.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooked & Loved
Ingredients
For Mongolian sauce
For the stir-fry
- 4 garlic cloves grated or finely diced, crushed
- 1 teaspoon grated ginger thumb-size knob or use minced ginger
- ½ long red chilli sliced finely (seeds removed)
- 3 green onions cut into 1-2” long pieces (save the greenest ends for garnish)
- 1 carrot cut into thirds and then sliced into thin strips
- 1 celery rib sliced into thin strips
- ½ red bell pepper sliced into thin strips
Instructions
- Prep veggies. Dice up all the veggies and aromatics for the stir fry and set aside.
- Prepare the sauce. Combine all ingredients in a bowl and mix well together. If you have a small blender, whiz it up a couple of times or use a spoon or a fork to mash the prunes slightly to incorporate into the sauce. Set aside.
- Prepare the chicken. Cut the chicken into small strips and arrange on a plate. Sprinkle with salt, pepper and tapioca flour. Using your hands, mix it well making sure as much of the meat is coated in the starch as possible.
- Heat 3 tablespoons of cooking oil in a wok or a large frying pan. Once hot, add the chicken and use a stiff spatula the meat apart. Cook over high heat for about 5-6 minutes, stirring every 30 seconds to a minute. Transfer the pre-cooked chicken to a plate and return the wok on the stove.
- Finish the stir fry. Keeping the heat on high, add the vegetables, garlic, ginger and chill and another tablespoon of cooking oil. Stir fry for 30-45 seconds (keep stirring!) and then add about 1/3 cup of water. It will start to bubble and will soften the sticky bits on the bottom of the pan. Use the spatula to scrape it off and incorporate into the sauce. Add the chicken back in, stir through and pour in the pre-made sauce, which will mix through with any liquid in the pan.
- Stir-fry the lot together for another minute or two over high heat allowing the sauce to thicken slightly and the chicken to finish cooking. Remove from heat and serve with spiralled zucchini noodles.
- To prepare the zoodles. I simply stirred the spiralized zucchini in a hot pan with a little oil until just warmed through. No need to cook through this vegetable or the noodles will turn into a soggy mess. Serve right away. Or, cook some rice or regular noodles.
Notes
- If you can’t find Chinese five-spice powder, replace it with a little cinnamon powder, coriander seed powder and star anise all ground up together.
- Store leftovers in an airtight container in the fridge for up to 3 days. The chicken and sauce also freeze well—just keep the zucchini noodles fresh.
Nutrition
More Paleo & Other Healthy Asian Recipes
- Sweet Potato Glass Noodle Stir-Fry With Shrimp & Bok Choy
- Vietnamese Meatballs With Broccoli Rice (Keto, Paleo)
- Prawn Fritters With Spicy Sriracha Mayo
- Coconut Yoghurt Chicken
I love this recipe, it’s a regular in my house. Very tasty and healthy .
Can I freeze the chicken when cooked, as I live on my own. The dish looks delicious
Yes, however, some of those veggies might not survive the freezer, as in they might be a bit too soft once defrosted. The sauce and the chicken will be fine though.
Yum! This is basically my perfect meal in a bowl. I love veggie noodles and a big bowl of protein and veggies. So satisfying!
I love Mongolian Beef, so this is going to be an instant hit! Also super excited to try your paleo version of hoisin sauce, so creative!
I love these bright colors, looks delicious!!
So healthy and delicious! Can’t wait to try the sauce, too!
I made this last night and it was a hit in our household! Love how flavoursome and healthy it is!
What a fantastic infusion of nutrition! I can’t believe how healthy you made this chicken – definitely something I need for my menu. Thank you!
Healthier versions of classic favorites are a must. I’m super eager to try this one. It sounds very authentic and delicious!
Those colors! That sauce! This is making my mouth water. Can’t wait to try this.
That looks so delicious! Now I’m hungry…
Stir fry perfection. I just love the sauce! A great, quick dinner!
This is so delicious! I especially love the sauce 🙂
Love all of the flavors you have going on here. Super tasty but also healthy – yay!