Sweet ’n’ Spicy Boneless “Wings” and Rice Recipe

Name: Sweet ’n’ Spicy Boneless “Wings” and Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Ingredients: 1 1/2 cups uncooked long grain white riceor brown rice (8- to 10-minute quick-cooking variety); 3/4 cup Pace® Peach Mango Medium Salsa; 2 tbsp sesame oil, divided; 1 tbsp reduced sodium soy sauce; 3 cloves garlic, grated or pressed; 2 tbsp cornstarch; 1 1/2 lb boneless, skinless chicken thigh, cut in 1-inch cubes; 2 tbsp sesame seeds, toasted; 2 each green onion, sliced

Ingredients

1 1/2 cups uncooked long grain white riceor brown rice (8- to 10-minute quick-cooking variety)
3/4 cup Pace® Peach Mango Medium Salsa
2 tbsp sesame oil, divided
1 tbsp reduced sodium soy sauce
3 cloves garlic, grated or pressed
2 tbsp cornstarch
1 1/2 lb boneless, skinless chicken thigh, cut in 1-inch cubes
2 tbsp sesame seeds, toasted
2 each green onion, sliced

PREP TIME 5m	COOK TIME 20m	TOTAL TIME 25m
YIELD 6 servings

Instructions

Cook the rice according to package directions.
Stir together the salsa, half of the sesame oil, the soy sauce and garlic.
Set aside.
Sprinkle the cornstarch over chicken; toss to coat.
In a large nonstick skillet, heat the remaining oil over medium-high heat; cook chicken, stirring, until light golden, about 10 minutes.
Stir in the salsa mixture; cook, stirring occasionally, until the sauce is thick and coats the chicken completely, and chicken is cooked through, about 6 minutes.
Serve over the rice; sprinkle with sesame seeds and green onions.