Low Carb Mongolian Chicken

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Happy holidays to my fave readers evaaa!  (not a biased opinion at all) 

It’s absolutely NO secret that I’ve been MIA for a little while (ahem, 2 years) buuuut as promised, I’m back in full force with a whole collection of low guilt goodies that I want to shower you lovelies with! 

I thought that I would kickstart with this super easy, Low Carb Mongolian Chicken recipe. Being the holiday season and all, I’m definitely susceptible to just want to cuddle on the couch and order takeout every night. 

Only there are 2 problems to this: 

1. My bank account says that’s a huge no 
2. My waistband says that’s a huge no 

Sooo, with that being said, I’ve been in the kitchen whipping up a bunch of low calorie/low carb alternatives to Van and I’s favorite takeout meals and lemme tell ya friends…they taste better than the real thing (again, not a biased opinion at all…ok maybe a little). 

But for realz, there’s just something more comforting about comfort food when you know every ingredient that went into all of that comfort. This Low Carb Mongolian Chicken holds no secrets, no MSGs, and NO unwanted calories or carbs (c-ya). 

Many Mongolian Chicken recipes that I’ve come across typically use cornstarch to coat the chicken prior to frying. The only problem for my low carb pals is that cornstarch is P-A-C-K-E-D with carbs. 7 grams per 1 tbs to be exact.

That’s a whopping 28 grams worth of cornstarch-y carbs that would go into making this recipe – yikes! 

So as an alternative, I opted for coconut flour because it does an excellent job at absorbing excess moisture. It also only accounted for 4 grams of carbs in this recipe so it was a HUGE win win. 

I simply dumped 1/4 cup of coconut flour into a large bowl and combined it with the chicken thoroughly until the chicken was evenly covered.

 I then heated a frying pan with approx. 2 tbs of olive oil and fried the coated chicken – along with a dash of salt, onion powder and dried chilies until the chicken was golden brown and cooked through. 

I also added a chopped bell pepper, minced garlic and grated ginger to the frying pan and continued to cook for 5 minutes until the bell peppers were slightly soft.

For the Mongolian sauce, I opted for a waaaaay lower calorie and carb version of brown sugar that is typically found in this recipe. 

Enter Walden Farms Calorie Free Pancake Syrup which is one of THE MOST amazing discoveries I have made to date. Seriously, this stuff tastes JUST like regular pancake syrup and is completely calorie free. Besides drowning my pancakes with this stuff, I love using it as a sweet alternative in a lot of recipes. 

Another staple that I love to use in my Asian inspired recipes is this Chili Garlic Sauce  which so happens to be calorie free but packs so much flavor for the added nom-factor. 

To thicken the sauce slightly, I substituted cornstarch for Beef Gelatin Powder , which contains ZERO grams of net carbs and packs in a ton of protein. Guys, this recipe is just obvs full of so many healthy wins! 

Once added to cold water, the beef gelatin powder formed a thick paste that was then stirred into the Mongolian sauce. 

I then poured the thickened sauce into the pan with the chicken and simmered on medium-low for about 10 minutes, so that the sauce could reduce down slightly and allow the chicken to absorb the flavor.

I decided to serve this on regular white rice, because that’s what I had on hand and I refused to put on real pants to go out and buy more cauliflower rice. But this would be absolutely deeeelish served on a bowl of cauli-rice for a low carb meal all around!

Yields 4 Servings

Low Carb Mongolian Chicken

Easy and flavorful Low Carb Mongolian Chicken. A guilt free alternative to traditional takeout!

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

• 1lb boneless chicken (breasts or thighs)
• 1 tsp minced garlic
• 1 tsp grated ginger
• ¼ cup coconut flour
• 1 bell pepper, chopped
• 2 tbs chopped dried chilies
• 1/4 cup chopped green onions
• ½ tsp onion powder
• ¼ tsp salt
• Olive oil for frying (approx. 2 tbs)
For the Mongolian Sauce:
• ½ cup low sodium chicken broth
• 2 tbs gelatin powder
• ¼ cup sugar free syrup
• 1 tsp soy sauce
• 1 tbs chili garlic sauce
• 1 tbs hoisin sauce
• ½ cup water, cold
• 1 tsp onion powder

Instructions

1. Thinly slice chicken and place in a large bowl. Add the coconut flour, onion powder and salt. Combine thoroughly until chicken is completely coated.
2. Heat skillet with olive oil and fry chicken until golden brown and fully cooked. Add bell pepper, ginger, chilies, green onions, and minced garlic. Continue to cook for 5 minutes, or until bell peppers are slightly soft. Turn off heat and set aside.
3. In a small saucepan, combine all of the Mongolian sauce ingredients except for gelatin powder and water. Cook on medium-high heat, stirring frequently for about 5 minutes. Turn heat off. Combine gelatin powder with cold water until a thick paste is formed and stir into Mongolian Sauce.
4. Add sauce to skillet with chicken and simmer on medium-low heat until sauce had reduced slightly - approx. 10 minutes.
5. Serve on side of choice and enjoy!

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https://www.itscheatdayeveryday.com/low-carb-mongolian-chicken/

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