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.