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
- 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
Instructions
- 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.
- You can substitute 1/2 teaspoon crushed red pepper for the dried red chiles.
Reviews
Only thing I need to do is double the sauce next time!
I’ve made this three times now. I love it! I use half the sugar and substitute fresh ginger paste for the dried ginger.
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.