For the past two years, I’ve been obsessed with Fly By Jing Sichuan Chili Crisp. But last night was the first time I used Fly By Jing Chili Crisp Vin as a marinade for Gardein Lightly Seasoned Chick’n Scallopini. Not counting the marinating time (roughly two hours in the fridge, during which I also cooked a hearty brown rice/wild rice blend in my Instant Pot), I had dinner on the table in about thirty minutes.
Chili Crisp Vin is a spicy combination of black vinegar, sesame oil, soy sauce, and naturally, Sichuan Chili Crisp – making it an ideal quick marinade.
One of my favorite fall vegetable combinations is Brussels Sprouts and carrots – which come out so much better roasted in a skillet than in the oven.
Start by thawing two Gardein Lightly Seasoned Chick’n Scallopini in a covered container in the fridge overnight or for at least an hour. When they are thawed, douse them with a healthy amount of Fly By Jing Chili Crisp Vin (about 1/3 of a cup). Make sure that the chick’n scallopini are coated front and back and put them back in the covered container in the fridge to soak up all that chili crisp goodness.
After prepping my Brussels Sprouts (halved and trimmed), I cut fresh carrots on a slant.
My tried and true method of skillet roasting Brussels Sprouts is based on an old Cook’s Illustrated recipe – with some tweaks. I start with a cold skillet and place the Brussels Sprouts cut side down. While I often use organic extra virgin olive oil, I decided two tablespoons of organic sesame oil mixed with a tablespoon of toasted sesame oil would better pair with the chili crisp chick’n. Just drizzle the sesame oil mixture over the top of the Brussels Sprouts, add some salt and pepper, put on the lid, and cook over medium-high heat, without stirring, for about seven to eight minutes. (For smaller Brussels Sprouts, I might only cook them for five minutes, but these were whoppers!)
Here are my Brussels Sprouts when I removed the lid after about seven minutes they were still bright green. . .
Turn them over and marvel at their beautifully browned cut sides!
If any sprouts have not browned to your liking, move those to the center, keeping them cut side down for another minute or two. Add the cut carrots, turn the heat to medium, and let the veggies sauté uncovered while getting the marinated scallopini out of the fridge and into a lightly oiled skillet.
Saute the chili crisp marinated scallopini for about 3 minutes over medium heat on each side, adding the remaining Chili Crisp Vin marinade if you’d like.
My chili crisp chick’n scallopini were done right around the same time as my carrots and Brussels Sprouts.
Plated with the brown rice/wild rice, my Chili Crisp Chick’n Scallopini with skillet roasted Brussels Sprouts and carrots made for an easy, healthy, and delicious weeknight dinner!
- 2 Gardein Lightly Seasoned Chick'n Scallopini (thawed in the fridge)
- ⅓ cup Fly By Jing Chili Crisp Vin
- 1 cup of brown rice/wild rice mixture
- 1 lb. Brussels Sprouts, halved and trimmed
- 5-6 garden fresh carrots, scrubbed, peeled, and cut on a slant
- 2 tablespoons organic sesame oil
- 1 tablespoon organic toasted sesame oil
- Sea salt and freshly ground black pepper
- 1 teaspoon of organic sesame oil for sautéing the chick'n scallopini
- Pour the Fly By Jing Chili Crisp Vin over the thawed Gardein Lightly Seasoned Chick'n Scallopini. Marinate in the fridge in a covered container for about 2 hours.
- Cook the brown rice/wild rice mixture in an Instant Pot with two cups of water and about a teaspoon of salt on the multi-grain function (or at high pressure for about 12 minutes).
- Place the Brussels Sprouts cut side down in a non-stick skillet and pour the sesame oil and toasted sesame oil mixture over them. Add salt and pepper, cover the skillet and cook over medium high heat for between 5-8 minutes (depending on the size of the Brussels Sprouts).
- Uncover the skillet, turn over the Brussels Sprouts, making sure that they are nicely browned on their cut sides. Add the cut carrots, turn the heat to medium, and let sauté stirring occasionally while you sauté the marinated Gardein Chick'n Scallopini in a skillet coated with a bit of sesame oil for about 3 minutes on each side.
- Serve the Chili Crisp Chick'n with the brown rice/wild rice and the skillet roasted Brussels Sprouts and carrots.
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