1 cup pineapple pizza wedges
1 red bell pepper, cut into 1” pieces
1 yellow bell pepper, cut into 1”pieces
½ medium yellow onion, cut into 1” pieces
½ tbsp minced garlic
½ cup Sweet & Sour Drink Mix
¼ cup sugar
½ tbsp cornstarch
1 tbsp water
1 ½ lbs Plant-based Chik’n Tenders
4 cups Teryaki Rice, already prepared
2 stalks of scallions, sliced into 1” pieces
1
Saute red & yellow bell pepper with yellow onion till tender.
2
Add minced garlic and sute for 1-2 minutes, then add pineapple wedges. Saute for an additional 1-2 minutes.
3
Pre heat deep fryer to 350 degrees.
4
Add sweet and sour drink mix, ketchup, and soy sauce. Let it come to a simmer.
5
Begin frying your chik’n tenders for 4-5 minutes.
6
Add sugar to your sauce and cook for 2 more minutes.
7
Mix your cornstarch with the water to make a slurry and stir into the sauce. Bring it to a simmer and let it thicken.
8
Cut your chik’n tenders into 1” pieces and toss into your sauce and mix well.
9
To plate: spoon about a cup of the warm rice and spoon the sweet and sour chik’n next to the rice. Garnish with slice scallions.
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CategoryEntree
Ingredients
1 cup pineapple pizza wedges
1 red bell pepper, cut into 1” pieces
1 yellow bell pepper, cut into 1”pieces
½ medium yellow onion, cut into 1” pieces
½ tbsp minced garlic
½ cup Sweet & Sour Drink Mix
¼ cup sugar
½ tbsp cornstarch
1 tbsp water
1 ½ lbs Plant-based Chik’n Tenders
4 cups Teryaki Rice, already prepared
2 stalks of scallions, sliced into 1” pieces