Mongolian Chicken
After trying this recipe you will not buy doner kabab chicken breast not a different doner i did with chicken legs it is very beautiful and extremely good.
Recipe Summary 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.Ingredients | Chicken Doner1 pound chicken breast tenderloins, cut into thin strips¼ cup cornstarch2 tablespoons vegetable oil1 teaspoon minced garlic1 teaspoon ginger puree1 teaspoon Sriracha sauce1 tablespoon sesame oil1 tablespoon rice vinegar¼ cup brown sugar½ cup soy sauce4 green onions, choppedDirectionsPlace 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.Info | Chicken Donerprep: 10 mins cook: 20 mins total: 30 mins Servings: 4 Yield: 4 servings
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