(Sorry, photo was leftovers the next day. Everyone fought over it!)
Frozen 28oz. Pkg. Pilgrim’s Tempura Chicken Nuggets (Must be Tempura battered)
3 MINI Sweet Bell Peppers, cut up small
3 sm./med. Lemons (2 now, Reserve 1 for later.), juiced*
2tsp Rice Vinegar
1/4tsp Himalayan Salt
Optional: 1/8-1/4tsp Red Pepper Flakes
1.5T Cornstarch + 1.5T Water
In a larger pot (Large enough to toss Chicken when done.), add in all ingredients of Sauce, RESERVING 1 Lemon for later. Heat Sauce on stovetop.
Make a Slurry in separate bowl: 1.5T Cornstarch + 1.5T Cold Water, mixed.
Slowly stir Slurry into Sauce. Whisking on low heat. It will thicken.
Add in cut up Sweet Mini Peppers. Turn off, cover, set aside.
Bake Chicken Nuggets according to directions.
Right before Chicken is done, turn Sauce on a LOW heat on stove top. Stir in Juice of RESERVED LEMON (3rd lemon). Turn off heat. Add cooked Chicken to Sauce, immediately, when done. Carefully, toss around until Sauce is distributed.
Served with Side of Broccoli and Fried Rice:
Microwave Rice in Chicken Broth, instead of water (I use Broth Cubes, crushed).
Once done, add into heated pan with:
A lil bit of Oil, for frying.
A lil bit of Onion, cut Small.
A few Mushrooms, chopped up.
Few Frozen Peas.
Fry it up.
Add in 2 Eggs. Stir around.
When about done, add a few splashes of Soy Sauce. About 2T.
(This was for about 2-3c uncooked rice)
* “About” 8-9T Lemon Juice in this recipe, total (3 sm./med. Lemons).