Veggie Kung Pow "chicken"

By bweber

Ingredients

• 1 pkg gardein mandarin orange crispy chick'n (with sauce)
• 1 tsp rice wine vinegar
• 1 tsp soy sauce
• 1/2 tsp crushed red pepper flakes
• 2 tsp sesame oil
• 3 cloves garlic, minced
• 1 inch ginger root, peeled and minced
• 3 green onions, finely chopped
• 1/4 cup dry roasted peanuts, chopped

Preparation

Step 1

Combine gardein mandarin orange chick’n sauce with rice wine vinegar, soy sauce, and pepper flakes in a bowl. Set aside.

Heat sesame oil in wok or heavy saucepan over medium heat. Add gardein mandarin orange chick’n pieces and stir fry for 4 to 5 minutes until golden and crispy. Remove to a bowl. Add garlic and ginger to wok or saucepan and sauté until fragrant, about 15 seconds. Add orange sauce mixture and stir until bubbling and thickened, about 1 minute.

Return gardein chick’n to wok or saucepan and coat with sauce. Stir in green onions, reserving a couple tablespoons for garnish and cook, stirring constantly, until gardein chick’n is warm, about 2 minutes.

Serve kung pow chick’n on a bed of rice and garnish with chopped peanuts and remaining green onions.