Instructions: *NOTE: Find Chik Nuggets in the freezer section. Four nuggets have 120 substituted. REVIEW: Recommend this one. Keep the nuggets on hand for quick meals.

Preheat oven to 375. Place 8 nuggets on an oven-proof sheet-pan and bake 15
to 18 minutes; turn every 5 minutes.

Meanwhile, heat large pot of water for pasta and vegetables. When the water
comes to a boil, add green beans to pot and boil for 4 to 6 minutes until al dente. Add the onion and the red bell peppers and return to a boil; boil
1 minute. Add the pasta. Return to a boil and boil for 2 minutes. Turn off the heat and let stand.

Meanwhile, prepared the sauce in a small non-reactive pan over medium low heat. Add the items, in the order listed to the warmed pan, ginger through catsup. Adjust sweet sour to your liking. Increase heat to a gentle boil.

Add cornstarch mixture in a stream, stirring, until the sauce thickens to resemble honey. Remove from heat add a few grindings of fresh pepper and optional red pepper flakes if ginger is not hot enough.

SERVING: Drain pasta and vegetables and transfer portions to plates. Top with the nuggets and pour on the sauce. Garnish with cilantro, if using.

NOTES : Morningstar Farm Chik Nuggets are good.

They got me out of that whats for dinner / wheres dinner bind.

These nuggets are molded, heavy on the breading, but didnt notice THAT much. Good texture. Next time, however, I will watch the sodium better. Caution: hot sauce!

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