Mongolian Chicken

Mongolian Chicken

from allrecipes.com
Dinner
30 min
4 servings
327 kcal / serving

If Mongolian beef is your go-to when it comes to Chinese take-out, try this version made with chicken - the chicken comes out incredibly tender and requires no marinating time.

Ingredients

  • 1 poundchicken breast tenderloins, cut into thin strips
  • ¼ cupcornstarch
  • 2 tablespoonsvegetable oil
  • 1 teaspoonminced garlic
  • 1 teaspoonginger puree
  • 1 teaspoonsriracha sauce
  • 1 tablespoonsesame oil
  • 1 tablespoonrice vinegar
  • ¼ cupbrown sugar
  • ½ cupsoy sauce
  • 4green onions, chopped

Directions

  1. 1

    Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.

  2. 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. 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. 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.