Recipe Details
Ingredients
-
1poundchicken breast tenderloins, cut into thin strips
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¼cupcornstarch
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2tablespoonsvegetable oil
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1teaspoonminced garlic
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1teaspoonginger puree
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1teaspoonSriracha sauce
-
1tablespoonsesame oil
-
1tablespoonrice vinegar
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¼cupbrown sugar
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½cupsoy sauce
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4green onions, chopped
Cooking Directions
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Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.
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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.
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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.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories327 | |
| % Daily Value * | |
| Total Fat 13g |
17% |
| Saturated Fat 2g |
12% |
| Cholesterol 65mg |
22% |
| Sodium 1924mg |
84% |
| Total Carbohydrate 26g |
9% |
| Dietary Fiber 1g |
3% |
| Total Sugars 14g |
|
| Protein 26g |
52% |
| Vitamin C 3mg |
4% |
| Calcium 43mg |
3% |
| Iron 2mg |
11% |
| Potassium 345mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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