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.

Step: 1

Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.

Step: 2

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.

Step: 3

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.

Step: 4

Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through, about 2 minutes. Serve immediately.

Per Serving: 327 calories; protein 26.1g; carbohydrates 25.7g; fat 13.1g; cholesterol 64.6mg; sodium 1924.3mg.

Depriving yourself can lead to overeating , late-night snacking, and mindless eating and it’s for this mind that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and cravings , it is much necessary to include some easy foods (or what one may perceive as off limits ). Meaning , if we always order the healthiest thing on the menu but come home and graze on chips, perhaps we really wanted the burger and should have just pleased it in the first place."

Because it comes to dinner , much eat or eating too much of the bad item of food can lead to trouble on sleeping. On the other side, a daylight food that is less than satiating not make leave you want more and resulting in reaching for an eat bad food late-night snack even closer to sleep .