AIP Chicken Mongolian Style

AIP Wellness Journey

AIP Chicken Mongolian Style is a gut health friendly dish made with chicken, mushrooms, and dandelion greens in a glossy coconut aminos sauce. Gluten free, dairy free, soy free, and nightshades free.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Servings: 4

Course: Dinner, Lunch, Main Course

Cuisine: Mongolian

Calories: 280

Ingredients Method Video Notes

Ingredients

1.5 lbs chicken breast 680 g, sliced into thin strips
2 tbsp avocado oil 30 ml, divided
1 medium onion 120 g, thinly sliced
200 g mushrooms about 2 cups, sliced (white or cremini)
200 g dandelion leaves roughly chopped (optional but they are a powerhouse for immune and liver health).
2 cloves garlic minced (or 1 tsp garlic powder)
1 tsp fresh grated ginger 5 g
1/3 cup coconut aminos 80 ml
2 tbsp apple cider vinegar 30 ml
About 40 g dates 5–7 pieces, Medjool or other soft variety, blended into paste with 2 tbsp warm water (30 ml)
1/2 cup chicken bone broth 120 ml
2 tsp tapioca starch 6 g mixed with 2 tbsp water (30 ml) for slurry
1/2 tsp kelp powder about 1 g
Sea salt to taste
Optional garnish: fresh cilantro 5 g or green onion tops (green parts only, 10 g)

Method

Heat 15 ml avocado oil in a large skillet or wok over medium-high heat.
Add chicken strips and sear 3–4 minutes until lightly browned. Remove and set aside.
Add the remaining 15 ml oil, then sauté onion and mushrooms until softened. Stir in garlic, ginger, and kelp powder. Cook for 1 minute.
Return chicken to the skillet. Stir in coconut aminos, apple cider vinegar, date paste, and bone broth. Simmer 5 minutes.
Add dandelion leaves. Stir well and cook for another 5 minutes, until wilted but still vibrant green.
Mix the tapioca slurry, then stir into the stew until the sauce thickens and turns glossy.
Taste and adjust with sea salt.
Garnish with cilantro or green onion tops before serving.

Video

Notes

If you don’t have dandelion greens, you can replace them with kale or collard greens for a milder taste.
Any type of soft dates works, not just Medjool, as long as the total weight is about 40 g.
To reheat, add a splash of broth or water to keep the sauce from getting too thick.
For a stronger sweetness, add one extra date or a little more coconut aminos.