Mongolian Chicken
Ingredients:
1 pound chicken breast tenderloins, cut into thin strips
1/4 cup cornstarch
2 Tablespoons vegetable oil
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 teaspoon Sriracha
1 Tablespoon sesame oil
1 Tablespoon rice vinegar
1/4 cup brown sugar
1/2 cup soy sauce
4 green onions, chopped
1/4 cup cornstarch
2 Tablespoons vegetable oil
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 teaspoon Sriracha
1 Tablespoon sesame oil
1 Tablespoon rice vinegar
1/4 cup brown sugar
1/2 cup soy sauce
4 green onions, chopped
Directions:
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, 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.
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, 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.
Notes:
Serve in a deep bowl over cilantro-lime rice, noodles or shirataki (only 5 calories!).
This dish is just screming for some vegetables. Broccoli, sautèd red peppers, green beans, snow peas, shredded carrots, and bok choy are just a few suggestions. Really good suggestions.
This dish is just screming for some vegetables. Broccoli, sautèd red peppers, green beans, snow peas, shredded carrots, and bok choy are just a few suggestions. Really good suggestions.