Marinated chicken stir-fried with vegetables in a savory sauce, this lightened-up Mongolian chicken can be on your the table in just 30 minutes. Make it your own by adding your favorite veggies or make it completely vegetarian by swapping out chicken with tofu or cauliflower.
1lb.bonelessskinless chicken breast (2 chicken breasts)
½teaspoonlow-sodium soy sauce
1tablespoonlow-sodium soy sauce
¼teaspoonfreshly ground black pepper
1teaspoonsambal or chili paste with garlicoptional
red bell peppersugar snap peas, green onion, or veggies of choice
In a bowl, whisk together all the ingredients for the sauce. Set aside.
Slice the chicken into bite-sized pieces (best if slightly frozen) and add to a large bowl, Mix all the ingredients (except the cornstarch) together and pour over the chicken. Let it marinate (at least 15 minutes) while you prepare the other ingredients. When ready to cook, add the cornstarch, and mix until all the chicken strips are coated.
Heat 1 tablespoon of canola oil in a wok over med-high heat, and then add the chicken being sure to shake off excess cornstarch. Pour in the sauce and mix well. Add the veggies and cook until softened but still crisp. Top with chopped green onions and serve over rice.