Mongolian Chicken
Steamed Rice
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Ingredients
- 1½ lb boneless, skinless chicken breasts, thinly sliced
- ½ cup plus 1 Tbsp cornstarch, divided
- ⅓ cup vegetable oil
- 1 (8-oz) pkg whole mushrooms, quartered
- 5 green onions, cut into 1-inch pieces
- 1½ cups gluten-free chicken broth
- ¼ cup gluten-free soy sauce
- ¼ cup packed brown sugar
- 1 Tbsp ginger paste
- 1 Tbsp Sriracha hot sauce
- 3 cloves garlic, minced
Instructions
- Toss chicken with ½ cup cornstarch. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 6 to 8 minutes or until chicken is browned and done. Remove from skillet.
- Add mushrooms and onions; cook, stirring, 3 to 4 minutes or until mushrooms are just tender.
- Meanwhile, whisk together broth, soy sauce, brown sugar, ginger paste, Sriracha, garlic, and 1 Tbsp cornstarch. Add to skillet; bring to a boil, reduce heat, and simmer 1 minute or until sauce is thickened.
- Return chicken to skillet, and stir to coat with sauce. Serve over rice.
Side Dish Ingredients
- 2 cups long-grain white rice
Side Dish Instructions
- Cook rice according to package directions; season with salt and pepper to taste.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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