VEGAN GENERAL TSO'S CHICK'N

Vegan General Tso's Chick'n image

Provided by Juliana Hale

Time 30m

Yield 6

Number Of Ingredients 17

2 (10 ounce) packages frozen meatless chicken nuggets (such as MorningStar Farms®)
1 tablespoon peanut oil
2 stalks green onions, chopped, white and green parts separated
6 whole dried red chiles
1 clove garlic, minced
1 orange zest
½ cup white sugar
¼ cup reduced-sodium soy sauce
3 tablespoons low-sodium vegetable broth
1 tablespoon rice vinegar
2 teaspoons sesame oil
½ teaspoon ground ginger
¼ teaspoon water
2 teaspoons cornstarch
3 cups hot cooked brown rice
3 cups steamed broccoli
2 teaspoons toasted sesame seeds, or to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Place frozen nuggets on a baking sheet.
Bake in the preheated oven for 7 minutes. Flip nuggets and continue to bake until heated through and crispy, 7 to 9 more minutes. Remove from the oven and keep warm.
While the nuggets are cooking, heat peanut oil in a wok or large skillet over high heat. Stir in white parts of green onions, red chiles, garlic, and orange zest. Cook, stirring, until chiles and garlic are fragrant, 1 to 2 minutes.
Add sugar, soy sauce, broth, vinegar, sesame oil, and ginger to the wok. Bring to a boil and cook until sauce is slightly thickened, about 3 minutes.
Whisk together water and cornstarch in a small bowl; stir into the sauce. Return to a boil and cook until thickened, about 1 minute. Remove and discard orange zest.
Stir nuggets into sauce to coat. Reduce heat to low; cook, stirring frequently, until nuggets are heated through, 2 to 3 minutes.
Serve nugget mixture over rice with broccoli. Sprinkle with sesame seeds and green parts of green onions.

Nutrition Facts : Calories 516.4 calories, Carbohydrate 59.9 g, Fat 22.1 g, Fiber 5.4 g, Protein 18.7 g, SaturatedFat 3 g, Sodium 925.6 mg