Name: Orange Ginger Chick'un Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup rice; 2 tbsp olive oil; 2 cloves garlic; 2 cups broccoli florets; 6 vegan chick’un fingers or nuggets, chopped (or use my recipe for tofu nuggets); 1 cup baby bok choy; optional: sesame seeds for garnish; 3 tbsp orange juice; 2 tbsp soy sauce; 1 tbsp maple syrup; 1/2 – 1 tsp ground ginger; 1 tsp sesame oil

Ingredients

1 cup rice
2 tbsp olive oil
2 cloves garlic
2 cups broccoli florets
6 vegan chick’un fingers or nuggets, chopped (or use my recipe for tofu nuggets)
1 cup baby bok choy
optional: sesame seeds for garnish

Sauce:

3 tbsp orange juice
2 tbsp soy sauce
1 tbsp maple syrup
1/2 – 1 tsp ground ginger
1 tsp sesame oil

Separate bowl:
1 tbsp corn starch + 3 tbsp water

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Instructions

Cook rice according to package directions. Fluff with a fork and set aside.
Meanwhile, in a frying pan on medium heat, add the olive oil, garlic, broccoli, and vegan chick’un.
Cook a few minutes, stirring occasionally until chick’un is golden brown. Add the bok choy and cook a few minutes until wilted.
Stir together sauce ingredients until combined. In a separate bowl, mix together cornstarch and water and stir until combined. Pour sauce over veggies, then add cornstarch mixture. Stir frequently as the sauce will thicken quickly.
Once thickened, divide rice into bowls and spoon stir fry overtop. Garnish with sesame seeds if desired.

Prep Time: 10 mins
Cook Time: 10 mins