Mongolian Chicken
Description
If Mongolian beef is your go-to when it comes to Chinese take-out, try this version made with chicken - the chicken comes out incredibly tender and requires no marinating time.
Ingredients
•
1 pound chicken breast tenderloins, cut into thin strips
•
1/4 cup cornstarch
•
2 tablespoons vegetable oil
•
1 teaspoon minced garlic
•
1 teaspoon ginger puree
•
1 teaspoon Sriracha sauce
•
1 tablespoon sesame oil
•
1 tablespoon rice vinegar
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1/4 cup brown sugar
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1/2 cup soy sauce
•
4 green onions, chopped
Directions
1
Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.
2
Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on the outside and juices run clear, about 5 minutes on each side. Transfer to a paper towel-lined plate.
3
Whisk together garlic, ginger puree, Sriracha, sesame oil, rice vinegar, brown sugar, and soy sauce. Add mixture to the skillet and bring to a boil. Reduce heat and simmer until sauce has thickened, about 3 minutes.
4
Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through, about 2 minutes. Serve immediately.