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In Bill's Kitchen
(Mostly) healthy recipes with a lot of spice and a little snark...
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MONGOLIAN CHICKEN

MONGOLIAN CHICKEN







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


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.


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.
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