Mongolian Chicken

1

Place the chicken and cornstarch in a resealable plastic bag, then shake to coat evenly.

2

Heat the vegetable oil in a large pan over high heat. Add the chicken in a single layer and cook for 3 to 5 minutes per side or until browned. Remove and set aside.

3

In the same pan, add garlic and ginger; cook for 30 seconds. Add soy sauce, sriracha, sesame oil, water, and brown sugar, and bring to a simmer.

4

Return the chicken to the pan, add green onions, and toss to coat with the sauce. Cook until sauce is thickened and everything is heated through.

Full recipe & nutritional value on foodfaithfitness.com