Sweet and Sour Chick’n

 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
 ⅓ cup ketchup
 4 tsp reduced sodium soy sauce
 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.