Copyright 2007 - 2011 Martha Theus and 21st Century Vegetarians
1 package VEAT Chick'n Free Nuggets, thawed (found in the freezer section)*
1 cup brocolli florets
1/2 chopped onion
1 inch fresh ginger, peeled and sliced thin
1 medium carrot, sliced thin
1 - 1/2 cups Sweet and Sour Sauce (many brands available)
2 Tablespoons Dragunara Sweet Chili Sauce (optional)
2 cups cooked brown rice
Oil for cooking (I use Grapeseed Oil)
* I prefer the texture of VEAT for this recipe but if you cannot find VEAT, any vegetarian chicken substitute will do.
Cut each VEAT nugget in half. In a large skillet, sauté the broccoli, onion, ginger, and carrots on high heat in a little oil for about 4 minutes or until the onions are slightly brown. Add the VEAT and continue to sauté for another 4 - 5 minutes or until the VEAT is brown and slightly crispy on the outside. The mixture is done when the broccoli and carrots are soft enough to eat yet still crunchy.
Add the Sweet and Sour and the Sweet Chili Sauce (if applicable) and reduce the heat to a simmer. Remove from heat after 3 -5 minutes. You are just blending the flavors - do not overcook or the vegetables will become soggy!
Serve over cooked brown rice. Makes 2 servings.
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