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.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
327 Calories
Recipe Instructions
Step 1
Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.
Step 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.
Step 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.
Step 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.
Ingredients
2 tablespoons vegetable oil
1 teaspoon minced garlic
1 tablespoon sesame oil
4 green onions, chopped
1 tablespoon rice vinegar
1 teaspoon Sriracha sauce
1 teaspoon ginger puree
1 pound chicken breast tenderloins, cut into thin strips
