Harshita Sinha
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1 lb boneless, skinles chicken breast, 1/2 cup cornstarch, 2 tsp vinegar, 2 tsp soy sauce, 1 tsp ginger paste, 1 cup garlic paste, 1 cup mixed vegetables (bell peppers, carrots, broccoli), 2 tsp vegetable oil, Salt and pepper to taste, Manchurian sauce
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In a bowl, mix together cornstarch, soy sauce, vinegar, ginger paste, and garlic paste. Add chicken and marinate for 30 minutes.
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Heat 1 tablespoon of oil in a wok or large skillet. Remove chicken from marinade and cook until browned and cooked through.
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In the same wok, add remaining 1 tablespoon of oil. Stir-fry mixed vegetables until tender-crisp.
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Pour Manchurian sauce into the wok and stir to combine. Bring sauce to a boil and cook until thickened.
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Add cooked chicken back into the wok and toss to coat with Manchurian sauce.
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Serve Chicken Manchurian hot, garnished with chopped green onions and steamed rice or noodles. Enjoy!