This Low Carb Mongolian Chicken is the perfect, easy meal for a Friday night takeout alternative! Try this for your next healthy comfort meal!
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:
- My bank account says that’s a huge no
- My waistband says that’s a huge no
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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 ¼ 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!
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