The simple ingredients that transform this dish in a flash!

Erin Riley-Carrasco, PETA (People for the Ethical Treatment of Animals)’s Sexiest Vegan Over 50 makes a yummy, quick and easy Mandarin Orange Crispy Chick’n Bowl with a tasty sauce on Brown Rice on today’s #SaturdaySnackdown! All under $10.00!

These extra ingredients give this dish even more flavor! Yum!

Erin explains that many people are weary of Gardein products, especially if they are trying to stick to a whole foods diet. Erin also tries to stick to a whole foods plant-based diet at home. But every once in a while with teenage kids in her household, she makes them something out of the ordinary like this Mandarin orange crispy chick’n. Erin adds that there are several nutritious ingredients in the Gardein crispy chick’n like ancient grains, quinoa, and organic soy protein.

The final gorgeous bowl. This looks like a dish you would get at a restaurant. We would never guess this came from a bag!

Erin jazzes up this package of chick’n with her own flavorful touches. You can also customize your crispy chick’n to your tastes. This is a quick and easy affordable recipe to make at home. Make some brown rice beforehand to make it a crispy orange chick’n bowl. This is a fun fast recipe your family and friends are sure to love! Try Erin’s version at home with the recipe below!

Erin poses with her amazing, fast, economical crispy orange chick’n bowl!

 

Contributor Erin Riley-Carrasco reports for JaneUnchained News Network.

Photos courtesy of Erin Riley-Carrasco.
Report edited by Ellen Dent.

 

ORANGE MANDARIN VEGAN CRISPY CHICK’N BOWL
   Two packets of GARDEIN Crispy Chicken Pieces
   2 Sauce packets from inside bag

1/2 bunch green onions

   4 cups Brown Rice
   1 1/2 Teaspoon Fresh Ginger
   1 1/2 teaspoon Black Sesame Seeds
   2 teaspoon Garlic Chili Sauce
   2 teaspoon Sriracha
   1 Tablespoon Maple Syrup
   1/2 Lime

   Sea salt and pepper

DIRECTIONS:
– Place vegan chicken pieces on pan and bake in oven at 425 degrees for 15 minutes, turning over once. If using an Air Fryer, cook for 8 minutes

– Open sauce packet from inside bag and put into a small pan, mixing 1/2 Tablespoon Maple Syrup, 1 teaspoon Garlic Chili Sauce, 1/2 – 1 teaspoon Sriracha and 1 teaspoon of grated Fresh Ginger. Warm stirring slowly for about 2 minutes.

 – Put pre-cooked brown rice into a bowl and add vegan chicken. Pour sauce over chicken and add fresh chopped green onions, black sesame seeds, salt and pepper to taste and a squeeze of lime!