Start by cutting the chicken tenders into 1-inch bite-sized pieces. Season with salt and pepper, then coat with cornstarch.

Heat 1-2 tablespoons of canola oil in a large sauté pan over medium-high heat until shimmering.

Add the chicken pieces in batches and cook for 3-4 minutes on one side until golden brown, then flip and cook for an additional 2-3 minutes.

Remove chicken and add minced garlic, fresh ginger, and red pepper flakes to the pan. Sauté for 15-30 seconds until fragrant.

Stir in tamari sauce, water, brown sugar, and rice vinegar. Let simmer for about a minute.

For a thicker sauce, mix an additional teaspoon of cornstarch with a tablespoon of water. Gradually add to the sauce and simmer for 1-2 minutes.

Return the cooked chicken to the pan and toss gently until well-coated and heated through.

Sprinkle sliced scallions over the chicken before serving, and stir to combine.

Serve your Mongolian Chicken over rice, noodles, or in lettuce wraps.