(stovetop): Thaw in fridge. Cook rice (included). Heat 1-2 Tbsp. canola oil in a non-stick frypan over medium-high heat. Carefully slice each piece of chick’n crosswise, into 4 short strips. Stirfry chick’n and peppers until lightly brown, approx. 5 min. Stir in sauce. Reduce heat & simmer, stirring occasionally, 8-10 min, OR until chick’n is heated through and sauce is somewhat thickened; you may need to add a little water. Serve over rice & top with sour cream if desired. Suggested Sides: Our Southwest Buttered Corn, avocado.
Plant-based chick’n breasts, diced tomatoes, diced onion, green pepper, orange juice concentrate, garlic, cocoa powder, pepper, cumin, cinnamon, ground cloves, Tabasco, white or brown rice.
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