About the Recipe
Ingredients
1 pound chicken breast tenderloins, cut into thin strips
1⁄4 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
1⁄4 cup brown sugar
1⁄2 cup soy sauce
4 green onions, chopped
Preparation
Step 1
In a large Ziploc bag, combine the chicken strips and cornstarch. Seal the bag and shake vigorously to ensure the chicken is evenly coated.
Step 2
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the coated chicken strips and cook for approximately 5 minutes on each side or until the exterior is golden brown and the chicken is cooked through. Remove the chicken from the skillet and set aside on a plate lined with paper towels.
Step 3
In a bowl, combine the minced garlic, ginger puree, Sriracha sauce, sesame oil, rice vinegar, brown sugar, and soy sauce. Whisk the ingredients together until well blended.
Step 4
Pour the sauce mixture into the same skillet used for cooking the chicken. Bring the sauce to a boil, then reduce the heat and let it simmer for about 3 minutes or until it has thickened slightly.
Step 5
Add the cooked chicken to the skillet with the thickened sauce. Add the chopped green onions and toss everything together, ensuring the chicken is well coated with the sauce.
Step 6
Cook the mixture over medium-high heat for an additional 2 minutes, or until the chicken is heated through and the flavors have melded together.
Step 7
Serve immediately, while hot, over rice or your preferred side dish.
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