Mongolian Chicken

1. Steam green beans until al dente. Set aside.
2. Cut off excess fat on chicken breasts, thinly slice lengthwise, rinse, and pat dry. Toss chicken breasts in cornstarch and shake off any excess.
3. In a bowl, combine water, soy sauce, brown sugar and red pepper. Set aside.
4. Heat a separate large skillet over medium-high and add 1-1/2 teaspoons vegetable oil. When hot, add in ginger, garlic and yellow onion. Cook until fragrant. Add in sauce you set aside. Cook for about 2 minutes and transfer back over to bowl. Set aside.
5. Turn heat up to high and add remaining oil. Add in chicken breasts. Cook until chicken is light golden and cooked through. Watch carefully for burning. Add sauce and steamed green beans to pan and cook until sauce reaches your desired consistency.
6. Add the green onions and stir to incorporate. Remove from heat. Serve over rice.

Recipe adapted from Tracey’s Culinary Adventures