mandarin stir fry with bird’s eye broccoli
- 1 pkgmandarin orange crispy chick'n
- 1/4 tspred pepper flakes
- 1 tspgrated fresh ginger
- 2 tblspvegetable or olive oil
- 1red pepper, cut into strips
- 1Steam Fresh Bird's Eye Broccoli Florets
- 2 tblspwater
- 1 tblspsesame seeds
Remove sauce pack from mandarin orange chick’n and place in a bowl of hot water for 3 minutes to defrost. Empty sauce into a bowl and stir in ginger and red pepper flakes. Set sauce aside.
Preheat oil a non stick frying pan over medium heat. Add frozen chick’n and sauté, turning frequently, until golden and crispy, about 6 to 8 minutes. Remove to a plate.
In same frying pan, over medium heat, sauté red pepper and broccoli for 1 minute. Add water, cover and steam until peppers are just soft and broccoli is bright green, about 2 minutes. Remove lid and stir in reserved chick’n and sauce. Cook, stirring constantly, another minute until warmed through and well coated in sauce.
Divide among serving palates and garnish with sesame seeds.
Serve with steamed rice.
Chef Tip: This stir fry works well with all types of vegetables. Try thinly sliced carrot, bok choy and snow peas.
To learn more about this Bird’s Eye product and other Bird’s Eye products, please visit: https://www.birdseye.com/