Ingredients

(Serves 6)

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Chicken & Marinade

2.5 lbs boneless, skinless chicken thighs, diced 

2 tbsp low-sodium soy sauce (or tamari) 

1 tbsp cornstarch (helps with light crisp texture) 

1 tbsp rice vinegar 

1 tsp fresh ginger, grated 

3 cloves garlic, minced 

 

Mongolian Sauce

1/3 cup low-sodium soy sauce 

1/2 cup water 

2 tbsp hoisin sauce (optional but adds depth) 

2 tbsp honey (or maple syrup) 

1 tbsp brown sugar (reduced amount) 

1 tbsp cornstarch (for thickening) 

1 tsp sesame oil 

1–2 tsp chili flakes (optional for heat) 

 

Vegetable Stir Fry

2 cups broccoli florets 

1 red bell pepper, sliced 

1 cup shredded carrots 

1 zucchini, sliced 

1 cup snap peas or green beans 

1 tbsp olive oil or avocado oil 

2 cloves garlic, minced 

1 tsp ginger, grated 

 

Base

3 cups uncooked brown rice (makes ~6–7 cups cooked) 

6 cups water or low-sodium broth 

 

Garnish (optional but recommended)

Sliced green onions 

Sesame seeds 

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INSTRUCTIONS:

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1. Cook the Brown Rice

Rinse rice. Combine rice and water/broth in a pot. Bring to a boil, then cover and simmer ~40–45 minutes. Fluff and set aside. 
 

2. Marinate the Chicken

In a bowl, combine chicken with soy sauce, vinegar, garlic, ginger, and cornstarch. Let sit for at least 15–20 minutes. 
 

3. Make the Sauce

Whisk all sauce ingredients together in a bowl. Set aside. 
 

4. Cook the Chicken

Heat a large pan or wok over medium-high heat. Lightly oil the pan. Cook chicken in batches (don’t overcrowd) for ~6–8 minutes until browned and cooked through. Remove and set aside. 
 

5. Stir Fry the Vegetables

In the same pan, add oil. Sauté garlic and ginger for ~30 seconds. Add vegetables and cook 4–6 minutes until tender-crisp. 
 

6. Combine Everything

Return chicken to the pan. Pour in sauce and stir well. Let simmer 2–3 minutes until sauce thickens and coats everything. 
 

Assemble Bowls

Add ~1 cup brown rice per bowl. Top with Mongolian chicken and veggies Garnish with green onions and sesame seeds.