Mongolian Chicken
Ingredient
-
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
Direction
-
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.
