Mandarin Orange Crispy Chick’n

Hooray for Gardein, especially during a hectic week of packing!

Cook the “chicken” on high heat in a bit of grapeseed oil until crispy, toss in the sauce mix, and serve alone or on a bed of quinoa (cooked in vegetable broth) with some veggies. 15 minutes cooking time, max. It’s also yummy with a touch of vegan “oyster” sauce mixed in.

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Another option is to cook the “chicken” and serve it with a tiny bowl of the mandarin orange sauce for dipping, instead of tossing the “chicken” in it. Zander loves it both ways.

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About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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