I swear, this is my last unchicken recipe of the year. For some reason, the stores in my area have been putting unchicken on sale so I had a lot to use up — then I made up my own tofu unchicken recipe with vegan mayo so it might seem like I’m unchicken obsessed.
3 cups cooked white rice, refrigerated at least 8 hours or frozen and thawed
1.5 tablespoons oil (canola, corn, or peanut oil works the best)
1 cup frozen peas, thawed
1.5 cups finely chopped carrot
1 cup frozen corn, thawed
1.5 cups green onion, chopped
2 – 3 tablespoons soy sauce
2 teaspoons sesame oil
4 – 5 Gardein Chicken Tenders or 2 cups other veggie meat or protein (seitan, tempeh, smoked tofu, etc)
Salt to taste
Thaw unchicken pieces on the countertop for 2 hours or microwave them for 1 minute and 30 seconds.
In a microwave-safe bowl or container, combine chopped carrot, peas, and corn. Fill with water until vegetables are covered. Microwave for 5 minutes on high. Alternately, cook veggies in water on the stovetop until it reaches a boil, turn heat down to medium, cover and allow to cook 10 minutes.
Drain the vegetables, set aside.
Chop the green onion and set aside and prepare rice, soy sauce, chopped unchicken pieces, vegetables, and sesame oil at stoveside.
In a large pan, heat oil until it reaches the smoking point. For this reason, DO NOT use a Teflon or non-stick coated pan as non-stick pans leach toxic chemicals into food when extremely hot! I use a cast iron pan.
Add the unchicken and stir-fry about 30 seconds. Unchicken will brown.
Add the vegetables, stir fry another 30 seconds.
Add the rice and soy sauce, stir fry about 1 minute until some of the rice browns.
Add the onion and sesame oil to finish; take the pan off heat source. Stir to incorporate.