Gluten Free Mongolian Chicken

Total time30 min

Prep time15 min

Cook time15 min

Takeout-style Mongolian chicken is one of those cravings that can feel off-limits when you're avoiding gluten, mostly because restaurant versions and bottled sauces almost always sneak in wheat-based soy sauce. This recipe swaps in tamari — a naturally gluten-free alternative — so the rich, savory backbone of the dish stays completely intact without any compromise on flavor. The chicken gets tossed in cornstarch before hitting a hot skillet, which creates those irresistible golden, slightly crispy edges that make every bite satisfying. A glossy sauce built from brown sugar, fresh ginger, sesame oil, and a kick of red pepper flakes comes together in minutes and clings to each piece beautifully. Scallion greens stirred in at the end add a fresh, slightly sharp contrast to all that sweet-savory depth. The whole thing lands on a bed of white rice and comes together in one skillet, making cleanup as easy as the cooking. It serves four, so it's just as good for a weeknight family dinner as it is for meal-prepping lunches you'll actually look forward to.

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Ingredients

4 servings

For the chicken

1.5 lb boneless, skinless chicken breasts, thinly sliced against the grain
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3 tbsp cornstarch, divided
¼ tsp salt
¼ tsp black pepper
3 tbsp vegetable oil, divided

For the sauce

⅓ cup tamari
⅓ cup packed brown sugar
½ cup water
1 tbsp fresh ginger, finely grated
1 tsp sesame oil
1 tsp red pepper flakes
1 tbsp cornstarch
6 scallions, cut into 1-inch pieces (green parts only)

For serving

cooked white rice, for serving
1 tsp sesame seeds (optional)

Instructions

1
In a small bowl, whisk together the tamari, brown sugar, water, grated ginger, sesame oil, red pepper flakes, and 1 tbsp cornstarch until the cornstarch is fully dissolved and no lumps remain. Set the sauce aside.
2
In a large bowl, toss the sliced chicken with 3 tbsp cornstarch, salt, and black pepper until every piece is evenly coated.

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