Oriental Chik’n

I realize this sounds suspiciously like a meat entree, but trust me… deliciously vegetarian. After reading a recipe for Sweet & Sour Chik’n from a fellow blogger Kathryn Lovett (http://kathrynlovett.com), I realized I had found a use for the chik’n nuggets that have been sitting in the freezer since we realized they taste nothing like the real deal chicken. BUT, mix them up in a delicious sauce and they are definitely worth buying again! Here is my vegetarian take on an old family favorite.

Prep and cook time is about 20 minutes. Cost is around $3.50 per person.

Oriental Chik’n

• 2 c. instant brown rice
• 1 large green pepper, diced
• 1/2 c chopped carrot
• 1 clover garlic, minced
• 2 T olive oil
• 1 c vegetable broth
• 1/2 c sugar
• 1/3 c red wine vinegar
• 2 tsp soy sauce
• 2 T cornstarch
• 6 chik’n nuggets

Bake or microwave nuggets according to package directions. Once cooked, cut into bite-size pieces and reserve.

Cook rice according to package directions.

In large skillet, saute green pepper, carrot and garlic in oil until tender. Stir in broth, sugar, vinegar, and soy sauce. Bring to boiling; boil rapidly for 1 minute. Blend 1/4 cup cold water into cornstarch and stir into skillet. Cook and stir until thickened and bubbly.  Stir nugget pieces into mixture. Serve over rice.

Serves 3