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.
INGRIDIENT
DIRECTION
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.
NUTRITION FACT
Per Serving: 327 calories; protein 26.1g; carbohydrates 25.7g; fat 13.1g; cholesterol 64.6mg; sodium 1924.3mg.
Preparing your food in advance can be extremely enjoyable when you do it with your likely music in the background , a soothing beverage of choice or even a partner. It is thoughtful to write every step required to create the meal , which may include everything from your tools and utensils to your processing menu . Be sure to checkdown the ingredients in the process of it , so as not to leave it . A handwritten list is typically best.
Having the right cooking tools is just as one most required as having the right ingredients . This includes everything from pots, pans, bowls and tools that needed to those essential items that are sometimes to forget, like as parchment paper and foil. goods like squeeze bottles for adding the perfect drizzle or sprinkle items to your dish and long tweezers to arrange smaller and thinner dish are a must-have for any home chef.
