Recipe Ingredients
- 1 (18-ounce) box InnovAsian® Crispy Honey Chicken
- 2 tablespoons olive oil
- 3 cups frozen diced butternut squash
- 2 1/2 cups shaved Brussels sprouts
- 2 cloves garlic, minced
- 1 (1/2-inch) knob ginger, finely grated
- 3 cups leftover cooked long-grain white rice
- 3 tablespoons low-sodium soy sauce
- Chopped green onions, for garnish
Recipe Directions
- Place sauce pouch from honey chicken box in bowl of warm water to thaw. Preheat air fryer to 375°F. Place orange chicken in an even layer in air fryer basket. Cook for 10 to 12 minutes, until fully heated through. Drizzle sauce over chicken and toss to coat. Set aside.
- Heat oil in large wok or skillet over medium heat. Add butternut squash and cook, stirring frequently, until light golden-brown, about 4 to 5 minutes. Stir in Brussels sprouts and cook, stirring frequently, until vegetables are crisp-tender, about 5 minutes.
- Stir in garlic and ginger, and cook until fragrant, about 30 seconds. Add rice and cook, stirring frequently, until lightly toasted, about 2 to 3 minutes. Stir in soy sauce and prepared chicken, and cook until combined, about 1 to 2 minutes. Garnish with green onions, and serve.
