Nashville Hot Chicken Chunks
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COVID-19 is Not Considered a Food-Borne Pathogen
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In The Frozen Aisle
PREP TIME: 15min COOK TIME: 15min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 27g||%|
|Saturated Fat 4.5g||%|
|Total Carbs 26g||%|
|Dietary Fiber 5g||%|
|Vitamin A 130%|
|Vitamin C 170%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1/2 tsp.powdered ginger
3 tbsp.vegetable oil, divided
2 large eggs, beaten well
1 cupdiced onion
2 tbsp.grated ginger
2 cloves garlic, minced
1 12 oz.container store bought cauliflower rice, about 3 ½ cups
1 cupdiced carrots
1 cupdiced red bell pepper
1 cupsmall broccoli florets
1/2 cupfrozen petite peas, thawed and drained
1/2 cupfrozen petite corn, thawed and drained
4 tbsp.gluten free Tamari soy sauce, plus extra for serving
2 tbsp.sesame oil
Preheat your toaster oven to 425°F. Spray a foil lined toaster oven tray with cooking spray. Place chicken nuggets on the toaster oven tray, spray with cooking spray and season with powdered ginger. Heat for 8 to 10 minutes. If frozen, add 2 minutes to heating time. For crispier product, turn halfway through heating time.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the beaten eggs and quickly scramble. Transfer the eggs to a plate and set aside.
In the same skillet, heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add the onion and ginger and stir-fry for about 1 minute. Add the garlic, cauliflower rice, carrots, bell pepper, and broccoli florets. Stir-fry until the vegetables are tender, about 3 to 4 minutes. Stir in the peas, corn, soy sauce and sesame oil. Stir fry for about 2 minutes until heated through.
Portion the Cauliflower Rice Stir Fry onto 4 plates. Top with 3 chicken nuggets. Serve warm with extra soy sauce on the side.
Chicken Chunks and Cauliflower "Fried Rice" with Sweet Corn, Peas, Onions and BroccoliAdd Your Comment