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Gluten Free Mongolian Chicken

Gluten Free Mongolian Chicken
Gluten Free Mongolian Chicken
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This Gluten Free Mongolian Chicken will leave you amazed. You'll immediately agree that this is the best Mongolian chicken recipe around. It tastes so good that you'll want to make this recipe at least once a week. The flavors all come together to create an incredible dish that's just slightly spicy. If you are a wimp with spicy foods, then you simply decrease the amount of red pepper flakes and ginger. It's super simple to make this recipe your own. Plus, this is an insanely easy recipe, so you won't have to spend hours slaving over a hot stove. So, you can spend more time with your loved ones. In order to ensure that this gluten free recipe stays gluten free, make sure you use gluten free soy sauce and gluten free cornstarch.



If you like this recipe, then you'll love these 15 Easy Asian Recipes!



Cooking MethodSkillet


  • 2 tablespoons gluten free soy sauce
  • 1 teaspoon gluten free cornstarch
  • 1 pound boneless, skinless chicken breasts, cut into 1/2 x 2 inch strips
  • 1 tablespoon gluten free soy sauce
  • 1 tablespoon rice wine
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon gluten free cornstarch mixed with 2 teaspoons water
  • 2 tablespoons vegetable oil, divided
  • 1 teaspoon fresh garlic, finely minced
  • 1 teaspoon ginger, finely minced
  • 3 green onions, including some of the tops, cut into 1 inch slivers
  • 1 teaspoon red pepper flakes


  1. For the marinade, combine soy sauce, cornstarch, and chicken in a small bowl. Mix very well to completely coat the chicken with marinade.

  2. For the cooking sauce, combine soy sauce, rice wine, rice vinegar, sesame oil in another small bowl. Set aside.

  3. Place a wok or nonstick, wide, deep skillet over high heat. Add 1 tablespoon of the oil, swirling until the oil shimmers. Add the chicken and toss over high heat, stirring constantly until chicken is opaque, about 2 minutes. Remove chicken from the pan, and add the remaining oil.

  4. Stir fry the garlic, ginger, green onion, and pepper flakes until fragrant, about 30 seconds. Stir in the sauce mixture and the cornstarch mixture. Cook, stirring constantly until the mixture begins to boil. Return chicken to the pan, cook and stir one more minute until sauce is thickened.

  5. Serve over white rice and garnish with slivers of green onion tops.

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