4 serves; Prep 10 mins, Cooking 15 mins
1/4 teaspoon red pepper flakes
1 teaspoon grated fresh ginger
2 tablespoons olive oil
1 red pepper into strips
1 head broccoli, cut into bite size
2 tablespoons of water
1 tablespoon sesame seeds
Remove sauce pack from mandarin orange chick'n and place in a bowl of hot water for 3 minutes to defrost. Empty sauce into a bowl and stir in ginger and red pepper flakes. Set sauce aside.
Preheat oil in a non stick frying pan over medium heat. Add frozen chick’n and sauté, turning frequently, until golden and crispy, about 6 to 8 minutes. Remove to a plate.
In same frying pan, over medium heat, sauté red pepper and broccoli for 1 minute. Add water, cover and steam until peppers are just soft and broccoli is bright green, about 2 minutes. Remove lid and stir in reserved chick’n and sauce. Cook, stirring constantly, another minute until warmed through and well coated in sauce.
Divide among serving plates and garnish with sesame seeds. Serve with steamed rice.
Tip: This stir fry works well with all types of vegetables. Try thinly sliced carrot, bok choy and snow peas.
Enjoy! Recipe courtesy of Gardein.com