Mongolian Chicken

Mongolian Chicken

by Julia Santiago 2 years ago
5 (5)
20 minutes
326.6 kcal
25.7 g carbs
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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. 1. Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.
  2. 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. 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. 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