1.5 pounds of chicken tenders cut into 1-inch pieces
1 teaspoon salt
½ teaspoon pepper
2 Tablespoons of cornstarch
2 tablespoon garlic, minced
1 tablespoon fresh grated ginger
Red pepper flakes or Asian chili oil
½ cup water
⅓ cup reduced-sodium tamari sauce, or reduced-sodium soy sauce
⅓ cup brown sugar
1 tablespoon rice vinegar
8 stalks of scallions, green parts only, cut into ½-1 inch pieces
Preparation
Cut chicken into 2-inch pieces and sprinkle with salt and pepper. Put the meat in a zip-loc bag or a large mixing bowl and add 2 tablespoons of cornstarch. Toss the chicken and cornstarch together to ensure each piece is coated.
Pour 1-2 tablespoons of canola oil into a large sauté pan, and heat on medium-high.
Add the chicken to the pan.
Don’t overcrowd the pan with chicken. Cook it in batches for the best result. Cook the first side for 3-4 minutes then flip it and cook for 2-3 more minutes. When cooked set it aside on a plate.
Drain some of the oil off if there is more than 2 teaspoons left in the pan.
Next, add the ginger, garlic, and chili oil or red pepper flakes (if desired) to the pan and sauté, and stir for 15-30 seconds.
Then stir in the tamari (or, soy sauce), water, brown sugar, and rice vinegar, and bring the mixture to a simmer.
Add the additional cornstarch (this is optional, add for a thicker sauce) and stir, and let the sauce thicken for 1-2 minutes.
Fold in the chicken to coat all sides of the chicken with the sauce and remove from the heat.
Add the green onions, and stir to combine.
Serve over your favorite rice or noodle.
main ingredients:
type of dish:
dinner
cuisine:
Mongolia
specific recipes:
quick-and-easy
Type of meal:
lunch
