Name: Mongolian Chicken Stir Fry
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 1 1/2 lb. Tyson Fresh Trimmed & Ready Chicken Breast Tenderloins, cut into 1/2" pieces -; 1/4 c. plus 1 1/2 tablespoons cornstarch, divided -; 2 tbsp. vegetable oil -; 4 green onions, cut on the bias into 1" pieces, plus more for garnish -; 3 mini sweet peppers, thinly sliced -; 3 tsp. sesame oil, divided -; 2 tsp. freshly minced ginger -; 4 to 5 dried red chili peppers -; 4 cloves garlic, chopped -; 3 tbsp. low-sodium soy sauce -; 2 tbsp. packed brown sugar -; 1/2 c. water -; 2 oz. cooked rice noodles, for serving -; 1 tbsp. rice wine vinegar -; Butter lettuce, for serving -; 1/2 c. shredded carrots, for serving -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Mongolian Chicken Stir Fry

1. 1 1/2 lb. Tyson Fresh Trimmed & Ready Chicken Breast Tenderloins, cut into 1/2" pieces -

2. 1/4 c. plus 1 1/2 tablespoons cornstarch, divided -

3. 2 tbsp. vegetable oil -

4. 4 green onions, cut on the bias into 1" pieces, plus more for garnish -

5. 3 mini sweet peppers, thinly sliced -

6. 3 tsp. sesame oil, divided -

7. 2 tsp. freshly minced ginger -

8. 4 to 5 dried red chili peppers -

9. 4 cloves garlic, chopped -

10. 3 tbsp. low-sodium soy sauce -

11. 2 tbsp. packed brown sugar -

12. 1/2 c. water -

13. 2 oz. cooked rice noodles, for serving -

14. 1 tbsp. rice wine vinegar -

15. Butter lettuce, for serving -

16. 1/2 c. shredded carrots, for serving -

How to cook deliciously - Mongolian Chicken Stir Fry

1. Stage

Combine chicken and 1/4 cup cornstarch in a large bowl and toss to coat. Heat vegetable oil in a large skillet over high heat. Fry chicken until cooked through and golden, 4 to 6 minutes. Add green onions and peppers to skillet and cook until tender,2 to 3 minutes more, then transfer chicken and vegetables to a large plate.

2. Stage

Clean skillet and reheat over medium-high heat. Add 2 teaspoons sesame oil, ginger, chilis, and garlic, and cook until fragrant, about 1 minute. Stir in soy sauce and brown sugar until sugar is dissolved. In a medium bowl, whisk to combine 1/2 cup water with remaining cornstarch until smooth. Add this mixture to sauce and stir to combine. Let simmer 2 minutes, or until sauce has thickened slightly.

3. Stage

Return chicken to pan and stir to coat in sauce, then remove from heat. In a medium bowl, mix rice noodles with rice vinegar and remaining 1 teaspoon sesame oil.

4. Stage

Place a bit of rice noodles into each lettuce cup and top with carrots and chicken. Garnish with green onions before serving.