Easy Plant-Based Orange Chick'n

Recipe:

Plant-Powered Orange Chick’n

Serves: 2-3
Prep Time: 5 min
Cooking: 20 min
Recipe By: Kerry Song

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Ingredients

For the Sauce:

1 cup orange juice

1/4 cup coconut sugar

2 tablespoons rice vinegar

3 tablespoons coconut aminos

1/2" ginger, grated

2 cloves garlic, peeled and minced

1/4 teaspoon red chili flakes

2 heaping tablespoons corn starch dissolved in 2 tablespoons warm water

Orange zest from 1 orange

For the Chick’n:

1 package Abbot’s Chopped Chick’n

3 tablespoons corn starch

1 tablespoon preferred cooking oil

For serving:

Sticky rice

Vegetable medley (try bell peppers, onions, and scallions)

Description

A takeout classic, with a delicious and simple plant-rich spin. Paired with quick-cooking sticky rice and sautéed frozen vegetables, this orange Chick’n is so easy you can make it on a weeknight.

Method

  1. Whisk together orange juice, coconut sugar, rice vinegar, coconut aminos, ginger, garlic, and red chili flakes in a saucepan. Warm over medium heat, whisking on and off, and bring to a simmer. Simmer for 15 minutes.

  2. Meanwhile, place the Chick’n into a bowl and dust with corn starch until coated.

  3. Warm oil in a wok or large skillet. Add the Chick’n and cook over medium heat until crispy and warmed throughout.

  4. Once your sauce has been simmering for 15 minutes, turn the heat off and whisk in the corn starch dissolved in water.

  5. Pour the sauce over the crisped Chick’n and coat thoroughly.

  6. Serve hot alongside sticky rice and your favorite vegetables.

Chick'nAbbots Butcher20 Minute Chef, Sunday Supper