NUGGETS OF FUN

Start with frozen chicken, end with unbelievable creations.

GARLICKY GINGER GLAZED CHICKEN NUGGETS

1. Bake 1 (1-lb.) bag chicken nuggets according to package directions.

2. Meanwhile, in a medium saucepan over medium heat, melt 1 tbsp. unsalted butter. Add 3 cloves garlic, finely chopped, and 1 tbsp. finely chopped peeled ginger and cook, stirring occasionally, until light golden and fragrant, about 2 minutes. Remove from heat and stir in 1/4 c. gochujang, 1/4 c. packed light brown sugar, 2 tbsp. ketchup, and 1 tbsp. apple cider vinegar. Bring to a boil and cook, stirring constantly, until slightly thickened, about 1 minute. Remove from heat, add chicken, and toss to coat.

3. Divide cooked rice among plates. Top with chicken mixture, sliced scallions, and chopped unsalted roasted peanuts. Serve with ranch dressing alongside. -LAURA REGE