First up combine the water and brown sugar until brown sugar is disolved. Then add your low sodium soy sauce and finally about a tablespoon of red chili pepper flakes.
Cut your chicken into bite size pieces and toss in a bowl with your quinoa flour. (You can also use arrow root, corn starch or any flour of your choosing to thicken your sauce.)
Spray down a skillet with olive oil spray and heat. Add your garlic and sautee for a few seconds then add your ginger.
Now add in your chicken. Once your chicken is cooked through add your soy sauce mixture.
Now let cook until the sauce reduces down and thickens up. While you're waiting for your sauce to thicken, chop up your green onions.
Once sauce thickens you're ready to plate up Mongolian Chicken and sprinkle with some green onions. I served my Mongolian Chicken with Quinoa.