Crispy Chick’N Fried Rice

1 pkg. frozen chick’n strips or Gardein Mandarin Orange Crispy Chick’N
4 cups rice, pre-cooked and cooled (leftover rice works nice)
2 cups frozen peas and carrots or veggie blend of choice
1 cup green onions, trimmed and sliced (save a little for garnish)
5 cloves garlic, minced and divided

Sauce:
3 Tbsp soy sauce or tamari

3 Tbsp brown sugar
1 Tbsp peanut butter
2 tsp chili garlic sauce of choice (ex. sambal oelek)
1/2 tsp seasame oil – optional

On a parchment-lined baking sheet, bake chick’n according to package directions. Meanwhile whisk together tamari, brown sugar, nut butter, garlic sauce, sesame oil and ½ of the garlic. (Add the sauce packet if you have one - won’t matter either way.) Set aside.

Using a large fry pan or pot on medium heat, sauté ½ garlic, green onions and frozen veggies in a splash of tamari/soy sauce for 5 minutes. Add cooked rice and gently stir to warm mixture. Add enough sauce to coat, reserving some sauce for chick’n topping or adding at the table. Garnish with green onions, bean sprouts, cilantro or peanuts optional.

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