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Easy Mongolian Chicken with Roasted Broccoli

In my opinion, it’s always a good day when it ends with Asian food! And if you think you need to always rely on getting take-out, think again! Of course, I love getting take-out sometimes. But it's good to know that some of the healthiest, quickest homemade recipes around are Asian. The flavors are so unique, yet so much comes from items that you already have in your pantry! I love how I can decide on having an Asian dish and pretty much know I have everything on hand.

One of my favorites is this Easy Mongolian Chicken with Roasted Broccoli. When I eat it, I feel like I’ve ordered take-out from my favorite local Asian restaurant. And it actually takes less time to make than it does to order it! I also appreciate that I can control exactly what ingredients go in (substituting coco aminos for soy sauce, limiting oils, and adding extra spice). This means I can make it as healthy as I want and adjust the flavors for my family's tastes and dietary needs.

It really doesn’t get much better than that.

So if you are craving Asian food, add this to your meal-plan. You will be so glad you did!

Easy Mongolian Chicken with Roasted Broccoli


For the chicken:

  • 1 1/2 lbs chicken breast, sliced thin

  • 4 tbs coconut aminos

  • 1 tbs gluten-free hoisin sauce

  • 2 tbs light rice vinegar

  • 2 tbs water

  • 1 tbs cornstarch

  • 1 tsp sriarcha, more or less to taste

  • 1 tbs sesame oil

  • 6 garlic cloves, thinly sliced

  • 1-inch piece of ginger, peeled and sliced into matchsticks, or 1/4 tsp ground ginger

  • 4 scallions, sliced thin

For the broccoli:

  • 4 cups broccoli florets, cut into smaller pieces

  • 1 tbs sesame oil

  • 1/4 tsp ground ginger

  • 2 tbs coconut aminos

  • 1 tbs lite rice vinegar

  • 1/4 tsp salt

  • 1/4 tsp black pepper


  1. Prepare the broccoli. Preheat oven to 425. Mix sesame oil, ground ginger, coconut aminos, salt and pepper in a medium bowl. Add broccoli and cover to coat.

  2. Spread broccoli on a parchment-lined baking sheet and bake for 20-25 minutes, until edges are charred and sauce has caramelized.

  3. Meanwhile, prepare the chicken. In a separate bowl, combine the coconut aminos, hoisin sauce, rice vinegar, corn starch, water and sriracha.

  4. Add sesame oil to a large wok or skillet over medium heat. Once heated, add chicken and cook until chicken is browned on both sides and almost cooked through.

  5. Add garlic and ginger and sauté for 1-2 more minutes, until chicken is cooked through.

  6. Add sauce mixture and cook, stirring frequently, until sauce thickens (about 2-3 minutes).

  7. Top with scallions.

  8. Serve chicken with broccoli over rice or cauliflower rice.


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