Gardein Lightly Seasoned Chick’n Scallopini is the best chicken breast alternative for vegans and vegetarians, ever!
Gardein Lightly Seasoned Chick’n Scallopini Ingredients: water, soy protein isolate, expeller pressed canola oil, methylcellulose, tapioca starch, yeast extract, organic cane sugar, organic vinegar, potato starch, salt, quinoa, natural flavours (from plant sources, contain celery), colour added, mushroom dry matter, acacia gum.
Rub Ingredients: dehydrated vegetable (red bell pepper, garlic, onion), spices, organic cane sugar, salt. Manufactured in a facility that also processes wheat products.
Where to buy: Cruelty Free Shop and Taste Organics
How to cook Gardein Lightly Seasoned Chick’n Scallopini
Stovetop: Sauté from frozen in a non-stick pan over medium heat for 1 min each side. Add 2 tablespoons of water, cover for 2 mins (3 tablespoons water for 2 pieces). Uncover, turn and cook for an additional minute. Let rest for 1 min and serve.
Tip: Do not overcook. Cook until internal temperature reaches minimum of 165ºF.
Chick’n stir fry
Defrost scaloppini slightly and cut into strips. Heat 2 Tbsp oil in skillet, sauté strips and set aside. Add 1 Tbsp oil, 1 tsp minced ginger, 2 cloves minced garlic and sauté in skillet for 1 min. Add sliced red and yellow peppers, mushrooms, broccoli, bok choy and stir-fry for 1 min. Add 1/2 cup water, cover for 3 mins. In small bowl whisk together 1/2 cup GF vegetable stock, 2 Tbsp GF soy sauce, 1 Tbsp rice wine vinegar, 2 tsp cornstarch, 2 tsp sesame oil, 1/4 tsp red pepper flakes. Add to skillet and bring to boil (2 mins). Return strips to pan and stir-fry till sauce is thickened. Serve with rice and sprinkle with sesame seeds.
1 tsp vegetable oil
2 pieces gardein chick’n scallopini
1/2 cup white wine
1/2 cup vegetable stock
2 tblsp capers
1 tblsp butter (vegan option available)
1 tblsp lemon juice
- Prepare medium high heat nonstick pan with 1 tsp of vegetable oil.
- Sauté scallopini from frozen in a non stick pan over medium heat for 1 minute on each side. Add 3 Tbsp of water (per 2 pieces) cover for 2 minutes. Uncover, turn and cook for an additional minute. Remove scallopini from pan and set aside.
- Add white wine, stock, and capers to pan. Reduce by half. Turn off heat, whisk in butter, and add lemon juice.
- Return scallopini to pan and coat with sauce. Garnish with fresh herbs.