Begin by chopping the chicken thighs into bite-sized pieces. It’s crucial to have uniform pieces for even cooking. Sprinkle them generously with tapioca flour. I find it works best to do this on the same cutting board to minimize mess. Use your hands to toss the chicken until it's well-coated; this will help create a nice crisp when cooking.
Next, heat the avocado oil in a large non-stick skillet over medium-high heat. You want the skillet hot enough that it sizzles when you add the chicken. Once the oil is shimmering, gently add the chicken pieces. Make sure they are spaced out to avoid steaming and allow them to brown properly.
After about three minutes, resist the urge to stir. Let the chicken brown untouched. This is key for achieving that gorgeous golden color. Once browned, stir well and continue cooking until the chicken is nearly cooked through, which should take an additional two minutes.
Next, add in the chopped broccoli, garlic, ginger, and green onions. Stir to combine everything well. The colors will brighten as the broccoli starts to soften. This is where the magic happens!
Pour in the coconut aminos, water, and cider vinegar. Mix everything thoroughly to ensure the sauce coats all the ingredients. Cover the skillet and allow it to cook for about one to two minutes. This will steam the broccoli just enough to keep its vibrant color and crunchy texture.
After a couple of minutes, remove the lid. Continue cooking at a full boil while stirring occasionally. You want the sauce to thicken and the chicken to finish cooking, which should take about three to five more minutes. Look for the chicken to be cooked through and the sauce to be glossy.
Finally, once everything looks beautifully cooked and thickened, remove the skillet from the heat. Serve your delicious Mongolian Chicken with your choice of sides. I love pairing it with steamed rice or quinoa for a complete meal.
