Asian Recipe ∘ Mongolian Chicken

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

Cooking 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

• calories326.6
• carbohydrateContent25.7 g
• cholesterolContent64.6 mg
• fatContent13.1 g
• fiberContent0.9 g
• proteinContent26.1 g
• saturatedFatContent2.4 g
• sodiumContent1924.3 mg
• sugarContent14.2 g