Mongolian Chicken
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Description
If Mongolian beef is your go to when it comes to Chinese take-out, I challenge you to try this version made with chicken instead. The chicken is melt-in-your-mouth tender and requires no marinating time as beef would. Serve over rice.
Ingredients
- 1 pound chicken breast tenderloins, cut into thin strips
- ¼ 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
- ¼ cup brown sugar
- ½ 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.
Nutrition Facts
serving: 4 servings
calories: 326.6 kcal
carbohydrates: 25.7 g
protein: 26.1 g
saturated fat: 2.4 g
cholesterol: 64.6 mg
sodium: 1924.3 mg
fiber: 0.9 g
sugar: 14.2 g
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