Vegan General Tso’s Chick’n

  4.7 – 3 reviews  

I modified ChefDaddy’s chicken recipe to include pre-made plant-based nuggets to make it vegan. By leaving out the chilies and adding crushed red pepper on the side, you can make it kid-friendly.

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 6
Yield: 6 servings

Ingredients

  1. 2 (10 ounce) packages frozen meatless chicken nuggets (such as MorningStar Farms®)
  2. 1 tablespoon peanut oil
  3. 2 stalks green onions, chopped, white and green parts separated
  4. 6 whole dried red chiles
  5. 1 clove garlic, minced
  6. 1 orange zest
  7. ½ cup white sugar
  8. ¼ cup reduced-sodium soy sauce
  9. 3 tablespoons low-sodium vegetable broth
  10. 1 tablespoon rice vinegar
  11. 2 teaspoons sesame oil
  12. ½ teaspoon ground ginger
  13. ¼ teaspoon water
  14. 2 teaspoons cornstarch
  15. 3 cups hot cooked brown rice
  16. 3 cups steamed broccoli
  17. 2 teaspoons toasted sesame seeds, or to taste

Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C). Place frozen nuggets on a baking sheet.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Stir nuggets into sauce to coat. Reduce heat to low; cook, stirring frequently, until nuggets are heated through, 2 to 3 minutes.
  7. Serve nugget mixture over rice with broccoli. Sprinkle with sesame seeds and green parts of green onions.
  8. You can substitute 1/2 teaspoon crushed red pepper for the dried red chiles.

Reviews

Courtney Mcfarland
Only thing I need to do is double the sauce next time!
Ricky Gonzales
I’ve made this three times now. I love it! I use half the sugar and substitute fresh ginger paste for the dried ginger.
Monique Higgins
Our family loved this! I used the red chile flakes and it wasn’t too spicy for my kids at all. Perfect mix of spice & sweetness. Will become a regular for our family.

 

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