Ingredients
4
4 servings
- •1 pound chicken breast tenderloins, cut into thin strips
- •0.25 cup cornstarch
- •2 tablespoons vegetable oil
- •1 teaspoon minced garlic
- •1 teaspoon ginger puree
- •1 teaspoon Sriracha sauce
- •1 tablespoon sesame oil
- •1 tablespoon rice vinegar
- •0.25 cup brown sugar
- •0.5 cup soy sauce
- •4 green onions, chopped
Instructions
- 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 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.
- Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through, about 2 minutes. Serve immediately.
Nutritional Facts
Per 4 servings
- Calories: 327
- Carbohydrate: 26g
- Fat: 13g
- Fiber: 1g
- Protein: 26g
- Sugar: 14g
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