Give your favorite meals a tasty LikeMeat twist! Whether it’s Italian, Asian or Indian cuisine you love – we’ve got a recipe that will keep everyone happy. Try adding LikeMeat products to your own recipes for a protein-packed kick.
30-40 min
4
For a less sticky rice, rinse your rice under cold water, prior to boiling. This rinses away the rice starch which makes the water sticky. Do this in a fine mesh strainer for 2-3 minutes then shake dry and set aside until your water is boiling.
For a less sticky rice, rinse your rice under cold water, prior to boiling. This rinses away the rice starch which makes the water sticky. Do this in a fine mesh strainer for 2-3 minutes then shake dry and set aside until your water is boiling.
What to buy?
Checklist
- 1 ½ cups Jasmine Rice
- 3 cups water
- 1/3 tsp salt
- ½ cup tamari
- ½ cup mirin
- ½ cup rice wine vinegar
- ¼ cup vegetable stock
- ½ cup agave nectar
- 1 ½ tbsp toasted sesame oil
- 1 tsp minced ginger
- 1 tsp minced garlic
- 1 small pinch red chili flake
- ¼ cup canned pineapple, tidbits, drained
- ¼ cup red bell pepper, diced small
- 7.5g¾ tbsp cornstarch
- 15g 1 ½ tbsp water
- 2 packages of Like Chick’n Nuggets
- 1 tbsp oil
- Cashews
- Thai Basil, picked leaves
- Cilantro, picked leaves
- Scallions, sliced thin
- Sesame seeds
Let's do this!
Let's do this!
- In a small sauce pot, bring the water to a boil over high heat. Add a pinch of salt and stir in the rice. Once it starts to boil again, turn the heat down to low and simmer for 10-12 minutes, covered, until the water is absorbed. Refer to the package directions to confirm approximate cook time. Once cooked, remove from heat and keep covered.
- In a medium sauce pot, combine all ingredients (except for the corn starch and water), bring to a boil. Once boiling, turn heat down slightly. In a small bowl, whisk together the corn starch and water with a fork until cloudy. Drizzle this cloudy mixture (slurry) into the simmering sweet and sour sauce, whisking until it mixes evenly, and the sauce thickens. After 1-2 minutes, add the pineapple and red pepper, then turn off the heat and set aside to slightly cool until ready to use.
- Next, preheat a large skillet over medium-low heat for 2-3 minutes. Add the oil and the chicken nuggets, cooking them until golden brown, about 2 minutes on each side.
- Finally, add the sweet & sour sauce to the pan of nuggets, glazing them as desired with the delicious sauce, pineapple and pepper pieces.
- Serve it Up: In a bowl, scoop some steamed rice, followed by the sweet and sour chicken nuggets. Garnish with toasted cashews, herbs, scallions and sesame seeds to your liking.
Start cooking
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