Yields4 Servings

Recipe and photos courtesy of Sarah McMinn, www.MyDarlingVegan.com

Ingredients
 6 oz Nature's PRIME Nuggets
 8 cups Vegetable broth
 2 tbsp Cornstarch
Mongolian Sauce
  cup Soy sauce
  cup Water
 3 tbsp Brown sugar
 1 tbsp Vegan Worcestershire sauce
 2 tbsp Water
 1 tsp Cornstarch
Stir Fry
 3 tbsp Sesame oil - divided
 3 cloves Garlic - minced
 1 tbsp Fresh ginger - peeled and minced
 ¼ cup Red bell pepper - minced
Everything Else
 2 cups Cooked rice
 3 Green onions - chopped
 2 tbsp Sesame Seeds

Instructions
1

In a large stockpot, bring 8 cups of vegetable broth to a boil.
Add Nature's PRIME Nuggets and boil for 12 minutes, stirring occasionally.

2

While the nuggets cook, whisk together soy sauce, brown sugar, 1/3 cup water, and vegan Worcestershire sauce.
In another bowl, make a slurry with the 2 tablespoons of water and 1 teaspoon of cornstarch.
Mince and dice the ginger, garlic, and bell pepper.
Set everything aside.

3

Strain the cooked nuggets a colander and pat dry.
Transfer the rehydrated nuggets to a bowl and toss with 2 tablespoons of cornstarch until fully coated.
In a large, non-stick skillet, heat up 2 tablespoons of sesame oil over medium-high heat.
Once the oil is hot, add the cooked nuggets and sauté for 7-8 minutes, stirring frequently, until they are browned and crispy on both sides.

4

Transfer the cooked nuggets to a plate.
Return the pan to heat, reduce heat to medium-low, and add the remaining tablespoon of sesame oil.
Once hot, add in the garlic, ginger, and red peppers, stirring for 30-60 seconds until lightly brown and fragrant.
Add nuggets, Mongolian sauce, and cornstarch slurry.
Stir together until the sauce is thick enough to coat the back of a spoon. This should take 3-5 minutes.

5

Serve immediately over rice with green onions and sesame seeds.

Recipe Notes: For best results, this Mongolian Chicken should be eaten shortly after it’s made. Store leftovers in an airtight container in the refrigerator for up to 3 days. To eat leftovers, gently reheat the stir fry over the stove or in the microwave.
Source: Published with permission of the author, Sarah McMinn. Follow Sarah on Facebook, Instagram, Twitter and Pinterest @mydarlingvegan. All rights reserved.©

Visit ImprovedNatureDirect.com to purchase Nature's PRIME Nuggets

Ingredients

Ingredients
 6 oz Nature's PRIME Nuggets
 8 cups Vegetable broth
 2 tbsp Cornstarch
Mongolian Sauce
  cup Soy sauce
  cup Water
 3 tbsp Brown sugar
 1 tbsp Vegan Worcestershire sauce
 2 tbsp Water
 1 tsp Cornstarch
Stir Fry
 3 tbsp Sesame oil - divided
 3 cloves Garlic - minced
 1 tbsp Fresh ginger - peeled and minced
 ¼ cup Red bell pepper - minced
Everything Else
 2 cups Cooked rice
 3 Green onions - chopped
 2 tbsp Sesame Seeds

Directions

Instructions
1

In a large stockpot, bring 8 cups of vegetable broth to a boil.
Add Nature's PRIME Nuggets and boil for 12 minutes, stirring occasionally.

2

While the nuggets cook, whisk together soy sauce, brown sugar, 1/3 cup water, and vegan Worcestershire sauce.
In another bowl, make a slurry with the 2 tablespoons of water and 1 teaspoon of cornstarch.
Mince and dice the ginger, garlic, and bell pepper.
Set everything aside.

3

Strain the cooked nuggets a colander and pat dry.
Transfer the rehydrated nuggets to a bowl and toss with 2 tablespoons of cornstarch until fully coated.
In a large, non-stick skillet, heat up 2 tablespoons of sesame oil over medium-high heat.
Once the oil is hot, add the cooked nuggets and sauté for 7-8 minutes, stirring frequently, until they are browned and crispy on both sides.

4

Transfer the cooked nuggets to a plate.
Return the pan to heat, reduce heat to medium-low, and add the remaining tablespoon of sesame oil.
Once hot, add in the garlic, ginger, and red peppers, stirring for 30-60 seconds until lightly brown and fragrant.
Add nuggets, Mongolian sauce, and cornstarch slurry.
Stir together until the sauce is thick enough to coat the back of a spoon. This should take 3-5 minutes.

5

Serve immediately over rice with green onions and sesame seeds.

Recipe Notes: For best results, this Mongolian Chicken should be eaten shortly after it’s made. Store leftovers in an airtight container in the refrigerator for up to 3 days. To eat leftovers, gently reheat the stir fry over the stove or in the microwave.
Source: Published with permission of the author, Sarah McMinn. Follow Sarah on Facebook, Instagram, Twitter and Pinterest @mydarlingvegan. All rights reserved.©
Nature’s PRIME Nuggets™ Vegan Mongolian Chicken

One comment on “Nature’s PRIME Nuggets™ Vegan Mongolian Chicken

  1. May family loved Nature’s PRIME Nuggets™ Vegan Mongolian Chicken dish. It was easy to prepare and so very tasty. Highly recommend it.

Leave a Reply

Your email address will not be published. Required fields are marked *