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5 from 3 votes

Paleo Mongolian Chicken with Shishito Peppers (Whole30)

Quick and easy paleo Mongolian chicken with shishito peppers is guaranteed be your new favorite weeknight recipe. It's a Whole30 one pot meal that's ready in less than 30 minutes!
Prep Time5 minutes
20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Asian, Chinese
Keyword: 30 minute paleo meals, 30 minute whole30 meals, chicken and shishito peppers, easy mongolian chicken, how to make Mongolian chicken, whole30 chicken recipes, Whole30 chicken thigh recipes, Whole30 mongolian chicken
Servings: 4 servings

Ingredients

  • 4 tbsp avocado oil or your favorite cooking oil, divided
  • 8 oz shishito peppers
  • 1 lb boneless skinless chicken thighs or breasts
  • 2 tbsp tapioca starch
  • 1/2 tsp sea salt plus more to taste
  • 3 garlic cloves minced
  • 1 inch ginger grated
  • 1/2 tsp crushed hot pepper flakes optional
  • 1/2 cup coconut aminos
  • 1/4 cup water
  • 1 tsp fish sauce
  • Toasted sesame seeds for garnish

Instructions

  • Heat 1 tbsp of avocado oil in a large skillet over medium high heat. Once the pan is hot, add the shishito peppers in a single layer. Cook stirring for 5 minutes, until all sides are blistered
  • Turn off heat and remove the peppers from the skillet on to plate. Sprinkle with sea salt and set aside.
  • Cut the chicken into bite-sized pieces and toss evenly with tapioca starch and sea salt.
  • Heat the remaining 3 tbsp of avocado oil in the same skillet over medium heat. Once the pan is hot, add the chicken in a single layer without touching each other (you may need to do this in 2 batches). Fry for 3 minutes on each side until the outer layer is golden and crispy.
  • Remove the chicken and place the pieces on a paper towel-lined plate.
  • In the same skillet, add garlic, ginger, and crushed red peppers and cook for 1 minute.
  • Add coconut aminos, water, and fish sauce, and stir until combined and simmering. Scrape the bottom of the skillet and simmer for 3-4 minutes, until the sauce is thickened.
  • Add chicken and shishito peppers back into the skillet, and toss with the sauce for 1 minute to coat.
  • Remove from heat and sprinkle with sesame seeds, before serving.

Nutrition

Serving: 1serving - makes 4 | Calories: 312kcal | Carbohydrates: 12g | Protein: 23g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 108mg | Sodium: 1190mg | Potassium: 287mg | Fiber: 1g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 47mg | Calcium: 20mg | Iron: 1mg