Szechuan Chick’n

This recipe was developed by Chef Richie Rice at Dickinson College during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Servings: 2
Serving size: 12 ounces

Ingredients

8 Ounces Rebellyous Chick’n Nuggets
3 Ounces Broccoli florets
3 Ounces White mushrooms, sliced
3 Ounces Red onion, sliced
4 Ounces Szechuan sauce, prepared
6 Ounces White rice, cooked

Preparation

1. In a preheated deep fryer, fry the nuggets until 145 in center. Hold hot for later.
2. In a very hot skillet with canola oil, stir fry the broccoli, mushrooms, and onion, until al dente’, or about half done.
3. Add the nuggets back to the skillet, then the Szechuan sauce.
4. Toss and heat through until about 165 degrees.
5. Serve alongside cooked white rice. Top with sesame seeds.