Ingredients
Units
Scale
- 16 oz chicken breast, thinly sliced to 1 inch long strips
- 1/4 cup + 1 tbsp soy sauce (or Black Garlic Shoyu Soy Sauce)
- 1/4 cup brown sugar substitute
- 2 tbsp rice vinegar (or Shaoxing Wine)
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- OPTIONAL - 1 tsp yacon syrup (or molasses) + 1 tbsp soy sauce + 1/8 tsp xatham gum
- 4 green onions, sliced on the diagonal into 1/2 inch sections
- OPTIONAL - sesame seeds
Instructions
Prepare the Marinade:
- In a small bowl, whisk together the soy sauce, brown sugar subsititute, rice vinegar, garlic paste, ginger paste and yacon syrup (if using).
Prepare the Chicken:
- Place the thinly sliced chicken in a small bowl with a lid and add the marinade to the bowl. Stir to combine and place the chicken in the fridge for at least 1 hour but preferably overnight.
Cook the Chicken:
- Add 1 tbsp of sesame oil to a wok (or large saute pan or skillet) and place the wok on the stove top and heat it on medium-high heat.
- Using a slotted spoon, remove the chicken from the marinade (reserve the remaining marinade) and add it to the hot oil. While the chicken begins to cook, add the additional 1 tbsp of soy sauce and the xantham gum to the reserved marinade and whisk to incorporate the ingredients. Set the bowl to the side.
- Cook the chicken for about 2 minutes, stirring after about 1 minute. Add in the sliced onion and the reserved marinade. Cook an additional 2 minutes, constantly stirring or until the sauce begins to thicken.
Notes
- you can omit the xantham gum but the sauce will not be as thick
- see the post for Whole30 and Paleo options
- Prep Time: 5
- marinating time: 1 hour - 24 hours
- Cook Time: 4 minutes
- Category: Main Meals
- Method: Stove top
- Cuisine: Mongolian, Chinese
- Diet: Gluten Free
