Mongolian Chicken Recipe
If Mongolian beef is your go-to Chinese takeout dish, I challenge you to give this chicken-based version a try. The chicken is so tender that it melts in your mouth and doesn't need to be marinated as beef would. Serve it with rice.
Preparation Time
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4
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.
