Bruschetta Topped Chicken Tenders
30 MIN
| 8 | pieces PERDUE® SIMPLY SMART® Gluten Free Breaded Chicken Breast Tenders (11.2 oz.)
|
| 1 | tablespoon vegetable oil
|
| 1 | tablespoon fresh ginger, minced
|
| 1 | 16 ounce pkg. coleslaw mix (about 8 cups)
|
| 1 | cup red bell pepper, slivered
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| 1/2 | cup fresh scallions, minced
|
| 2 | tablespoons gluten free soy sauce
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| 1 | tablespoon honey
|
| 1 | In a sauté pan, heat oil over medium-high heat; add ginger and sauté one minute. Stir in coleslaw and red peppers; toss to coat with oil, cover, and cook for 1 1/2 minutes. Remove lid. |
| 2 | Add scallions to mixture and drizzle in soy sauce and honey. Heat through while stirring often. |
| 3 | To serve, divide vegetable stir fry among 4 plates and top with chicken tenders. |
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