Prep time
Total time
25 MIN
These little nuggets of chicken thigh have all the flavour of sweet, sticky chicken wings without the bones. Served with rice and a side of your favourite vegetables, this takeout-inspired meal is super satisfying.



  1. Cook the rice according to package directions.
  2. Stir together the salsa, half of the sesame oil, the soy sauce and garlic. Set aside. Sprinkle the cornstarch over chicken; toss to coat.
  3. In a large nonstick skillet, heat the remaining oil over medium-high heat; cook chicken, stirring, until light golden, about 10 minutes. Stir in the salsa mixture; cook, stirring occasionally, until the sauce is thick and coats the chicken completely, and chicken is cooked through, about 6 minutes. Serve over the rice; sprinkle with sesame seeds and green onions.

Recipe Tips

Serve with your favourite veggies on the side, such as steamed broccoli, sautéed peppers or snow peas.

Recipe Made With

Pace® Peach Mango Medium Salsa

Pace® Peach Mango Medium Salsa

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