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.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.

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  • 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.

Nutrition Facts

327 calories; protein 26.1g; carbohydrates 25.7g; fat 13.1g; cholesterol 64.6mg; sodium 1924.3mg. Full Nutrition
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Reviews (5)

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Most helpful positive review

Rating: 5 stars
06/05/2019
Keeper! I followed the recipe---even made my own ginger puree thanks to Youtube for helping me out with that! I served this with some jasmine rice and a salad and we were happy campers! Thank you so very much!!! Read More
(1)
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/05/2019
Keeper! I followed the recipe---even made my own ginger puree thanks to Youtube for helping me out with that! I served this with some jasmine rice and a salad and we were happy campers! Thank you so very much!!! Read More
(1)
Rating: 5 stars
06/16/2019
6.15.19 Wasn t quite sure about the ginger puree. What I used was the ginger paste in a tube that you can find in the produce department at the supermarket and it worked great. Particularly loved the sauce and I could see with a little addition of cornstarch it would make a great sauce for stir fried veggies as well. Super quick and easy to make as well as tasty and I m sure it would be equally good using pork. Winner recipe! Read More
Rating: 5 stars
10/16/2020
Whole family loved it! I might cut back a little on the soy sauce since it was a bit salty. I used ginger paste and added lightly steamed broccoli during the final stir fry toss. I also marinated the meat in soy sauce, ginger and garlic for about 30 min and put the cornstarch in the original sauce that was put on the stovetop rather than on the chicken itself. Read More
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Rating: 5 stars
02/23/2020
Great recipe! I added carrots, onion, bell peppers and broccoli to this to round out the meal. Using a cast iron skillet, the only thing I would change is to add the cornstarch to the sauce instead of coating the chicken with it, as it stuck to the bottom of the pan while browning. This one is a keeper! Read More
Rating: 5 stars
05/10/2020
Absolutely loved this recipe! Made it once with my girlfriend, once on my own -- definitely fun to cook as a pair since one person can cut meat while the other can coat/fry. As my local Walmart was out of some ingredients during quarantine, I replaced the corn starch with rice flour, and I replaced the green onions with scallions. Read More
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