Easiest Way to Make Pudina Chicken Kabab

Mongolian Chicken

Make in simple way on tawa without oven and grill.

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 | Pudina Chicken Kabab

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 | Pudina Chicken Kabab

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

TAG : Mongolian Chicken

World Cuisine Recipes, Asian,

Images of Pudina Chicken Kabab

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