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
Instructions
- Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.
- 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.
- 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.
- Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through
- about 2 minutes. Serve immediately.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4