Kung pow chick’n

Kung pow chick’n

Portions: 4
Time: 25 minutes

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 gingerroot, peeled and minced
3 green onions, finely chopped
1/4 cup dry roasted peanuts, chopped

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 a 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.

Here is another recipe if you love Mandarin Orange crispy chick’n =D
Green kale and fresh orange with chick’n