START TO FINISH: 20 minutes MAKES 4 servings
• 1 10-ounce package frozen cooked breaded meatless chicken-style nuggets
• 1⁄4 cup pineapple juice
• 1⁄4 cup light teriyaki sauce
• 1 tablespoon Szechwan seasoning
• 2 teaspoons cornstarch
• Nonstick cooking spray
• 1 16-ounce package frozen green bean stir-fry vegetable blend
• 1⁄2 of a 16-ounce package frozen (yellow, green, and red) sweet peppers and onion stir-fry vegetables (2 cups)
• 2 tablespoons sliced almonds or coarsely chopped peanuts (toasted if desired)
1. Prepare nuggets according to package directions. Meanwhile, in a small bowl combine pineapple juice, teriyaki sauce, Szechwan seasoning, and cornstarch. Set aside.
2. Coat an unheated large wok or very large nonstick skillet with cooking spray; heat wok over medium-high heat. Add stir-fry vegetables; cook and stir for 3 to 4 minutes or just until tender. Push vegetables from center of wok.
3. Stir teriyaki sauce mixture; add to center of wok with vegetables. Cook and stir sauce until thickened and bubbly; cook and stir for 2 minutes more, stirring to coat vegetables. Divide vegetable mixture among individual serving plates. Halve each chicken-style nugget crosswise; place halved nuggets on vegetables. Sprinkle with almonds.
PER SERVING: 266 cal., 8 g total fat (1 g sat. fat), 0 mg chol., 964 mg sodium, 32 g carb., 5 g fiber, 15 g pro.
tip
Use meatless chicken-style nuggets in a variety of ways. Add them to tossed salads, wrap them in a tortilla with veggies, serve them with pasta and sauce, or just enjoy plain or with your favorite dipping sauce.
