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1 pound chicken breast tenderloins, cut into thin strips
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¼ cup cornstarch
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2 tablespoons vegetable oil
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1 teaspoon minced garlic
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1 teaspoon ginger puree
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1 teaspoon Sriracha sauce
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1 tablespoon sesame oil
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1 tablespoon rice vinegar
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¼ cup brown sugar
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½ cup soy sauce
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4 green onions, chopped
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.
Nutrition Information
132
Calories
26g
Carbohydrates
10g
Protein
371mg
Potassium
3g
Fiber
9g
Sugar
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