Paleo Mongolian Chicken Recipe

Paleo Mongolian Chicken (Whole30, AIP) Unbound …

WEBMay 9, 2019 · Heat the avocado oil in a large pan over medium heat and add the chicken breast. Cook for 4-6 minutes, stirring often, or until the …

Rating: 5/5(6)
1. Slice the chicken breast into thin stir fry slices. Salt well.
2. Add the arrowroot starch to a small bowl and coat the chicken breast.
3. Heat the avocado oil in a large pan over medium heat and add the chicken breast. Cook for 4-6 minutes, stirring often, or until the internal temperature reaches 165 F. Set the chicken aside.
4. Lower the heat of the stove to medium-low and add more avocado oil if needed. Add the ginger and garlic and cook for 2-3 minutes or until fragrant.

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30Minute Paleo Mongolian Chicken The Roasted Root

WEBAug 25, 2023 · Use your hands to toss the chicken in flour until well-coated. Heat the avocado oil in a large non-stick skillet over medium …

1. Chop the chicken thighs into bite sized pieces and sprinkle them with tapioca flour. I do this on the same cutting board I use to chop the chicken to ensure the pieces don’t stick together. Use your hands to toss the chicken in flour until well-coated.
2. Heat the avocado oil in a large non-stick skillet over medium-high heat. Once the skillet is very hot, add the chicken. Sprinkle with sea salt and black pepper. Allow the chicken to brown, untouched for 3 minutes. Stir well and continue cooking until the chicken has browned and is nearly cooked through, about another 2 minutes.
3. Stir in the broccoli, garlic, ginger, and green onions. Add the coconut aminos, water, and vinegar and stir well. Cover the skillet and cook just until broccoli has turned bright green and has begun to soften, about 1 to 2 minutes.
4. Remove the lid and continue cooking at a full boil, stirring occasionally, until sauce has thickened and chicken is cooked through, about 3 to 5 minutes.

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Paleo Mongolian Chicken with Shishito Peppers …

WEBOct 8, 2020 · Heat oil in a skillet over medium high heat, and add the shishito peppers. Cook stirring for 5 minutes until the peppers are …

1. Heat 1 tbsp of avocado oil in a large skillet over medium high heat. Once the pan is hot, add the shishito peppers in a single layer. Cook stirring for 5 minutes, until all sides are blistered
2. Turn off heat and remove the peppers from the skillet on to plate. Sprinkle with sea salt and set aside.
3. Cut the chicken into bite-sized pieces and toss evenly with tapioca starch and sea salt.
4. Heat the remaining 3 tbsp of avocado oil in the same skillet over medium heat. Once the pan is hot, add the chicken in a single layer without touching each other (you may need to do this in 2 batches). Fry for 3 minutes on each side until the outer layer is golden and crispy.

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