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Vegan General Tso's Chick'n
0 Likes
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate your nugget game with this vegan twist using plant-based nuggets!
Ingredients:
  • 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
  • 0.5 cup white sugar
  • 0.25 cup reduced-sodium soy sauce
  • 3 tablespoons low-sodium vegetable broth
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon water
  • 2 teaspoons cornstarch
  • 3 cups hot cooked brown rice
  • 3 cups steamed broccoli
  • 2 teaspoons toasted sesame seeds, or to taste
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C), then arrange the frozen nuggets on a baking sheet.
  • Bake in the preheated oven for 7 minutes. Flip nuggets and bake for an additional 7 to 9 minutes until hot and crispy. Keep warm after removing from the oven.
  • As the nuggets cook, sizzle the white parts of green onions, red chiles, garlic, and orange zest in hot peanut oil in a wok or large skillet until fragrant, for about 1 to 2 minutes.
  • In the wok, combine sugar, soy sauce, broth, vinegar, sesame oil, and ginger. Bring to a boil and simmer until sauce slightly thickens, around 3 minutes.
  • Combine water and cornstarch in a small bowl, whisk until smooth, and stir into the sauce. Bring to a boil and simmer until thickened, about 1 minute. Remove and discard the orange zest.
  • Gently fold the nuggets into the flavorful sauce until well coated. Simmer on low heat, stirring often, until the nuggets are heated through, for 2 to 3 minutes.
  • Top the nugget mixture over a bed of fluffy rice, accompanied by broccoli. Garnish generously with crunchy sesame seeds and vibrant green onion parts.

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