Steps to Prepare Kerala Chicken

Mongolian Chicken

Ginger, garlic, and spices maximize the.

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 | Kerala Chicken

1 pound chicken breast tenderloins, cut into thin strips

¼ 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

¼ cup brown sugar

½ cup soy sauce

4 green onions, chopped

Directions

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.

Info | Kerala Chicken

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

TAG : Mongolian Chicken

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Images of Kerala Chicken

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