Mongolian Chicken recipe

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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

Nutrition Info

326.6 calories
carbohydrate: 25.7 g
cholesterol: 64.6 mg
fat: 13.1 g
fiber: 0.9 g
protein: 26.1 g
saturatedFat: 2.4 g
servingSize: -
sodium: 1924.3 mg
sugar: 14.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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