{Allergy Free} Mongolian Chicken

I will eat any form of chicken and rice and this Asian inspired dish is now a new favorite of mine. My kids happily cleaned their plates.

Mongolian Chicken

1 package chicken breasts cut into small pieces

1/4 cup cornstarch

1/2 cup olive oil

2 green onions, sliced (which I didn't have on hand but I definitely wanted to add next time)

Sauce:

1/2 cup coconut aminos

1/2 cup brown sugar

3 cloves garlic, minced

1 tsp ginger

2 tsp olive oil

In saucepan heat together all the ingredients for the sauce with 1/2 cup water.
Heat over medium heat until sauce thickens slightly (about 5-10 minutes).
Set aside.

In large bowl combine chicken and cornstarch.
Heat the olive oil in a large skillet.
Add chicken and cook until browned and cooked through about 1-2 minutes.
Transfer to paper towel-lined plate.
Empty the skillet and add chicken back to it.
Over medium heat slowly pour the sauce over the chicken and toss until chicken is evenly coated.

Serve over rice and top with green onions.

Adapted from the recipe at Damn Delicious