Ann
Chicken Corn Fritter Sandwich
35 MIN
PREP TIME: 5min COOK TIME: 25min
SERVES 4
| Serving Per Recipe: 4 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 430 | ||
| % Daily Value* | ||
| Total Fat 17g | 26% | |
| Saturated Fat 3g | 15% | |
| Cholesterol 40mg | 13% | |
| Sodium 560mg | 23% | |
| Total Carbs 49g | 16% | |
|---|---|---|
| Dietary Fiber 6g | 24% | |
| Sugars 5g | ||
| Protein 21g | ||
| Vitamin A 4% | ||
| Vitamin C 15% | ||
| Calcium 4% | ||
| Iron 10% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
Stir-Fried Chicken and Peanut Sauce
| 1/2 Bag | PERDUE® Crispy Chicken Strips (26 oz.) |
| 1 tbsp | vegetable oil |
| 2 | cloves garlic, minced |
| 1 (16-ounce) | bag frozen Asian style vegetables |
| 1/2 cup | prepared peanut sauce |
| 2 cups | cooked rice, for serving |
| 1/4 cup | chopped peanuts for garnish, optional |
Bake chicken according to package directions. Remove chicken from oven and set aside to cool. Once cooled, cut chicken into 1 inch chunks.
Heat vegetable oil in a large wok or skillet over high heat. Add garlic and stir-fry for 30 seconds. Add Asian-style vegetables and stir-fry for 3 to 4 minutes until vegetables are cooked but still tender. Add peanut sauce and toss until heated through, about 1 to 2 minutes.
Add cooked chicken chunks to wok and toss to combine.
Divide the rice between 4 plates. Top with Stir-Fried Chicken and Peanut Sauce. Garnish with chopped peanut, if desired.
TIP: Substitute the 2 cloves of garlic for 1 tablespoon of prepared minced garlic
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