PLANT-BASED GENERAL TSO'S CHICKEN
Yield Portion Size
| 15 oz | |
| 2 tbsp |
Granulated sugar
|
| 2 tbsp | |
| 2 tbsp |
Natural rice vinegar
|
| 1 tbsp | |
| 1 tbsp |
Cornstarch
|
| 2 tsp |
Water
|
| 2 tsp |
Red chili paste
|
| 1 tbsp |
Vegetable oil
|
| 1/2 cup |
Onion, cut in large pieces
|
| 1 tsp |
Garlic, finely chopped
|
| 1 tsp |
Grated fresh ginger
|
| 4-1/2 cups |
Cooked broccoli florets
|
| 3/4 cup |
Cooked long-grain white rice
|
|
Sliced green onion, optional
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 55 mg | 6% |
| Carbohydrate | 41 g | 14% |
| Cholesterol | 1 mg | 0% |
| Total Fat | 13 g | 20% |
| Iron | 3 mg | 16% |
| Potassium | 135 mg | 0% |
| Calories | 371 kcal | 19% |
| Sodium | 1330 mg | 55% |
| Protein | 20 g | 41% |
| Polyunsaturated Fat | 2 g | 10% |
| Saturated Fat | 1 g | 6% |
| Sugars | 12 g | 1% |
| Vitamin C | 33 mg | 55% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Cook plant-based nuggets according to package directions.
-
Step 2
Whisk together sugar, soy sauce, vinegar, ketchup, cornstarch, water and sambal in small bowl for General Tso sauce.
-
Step 3
Heat oil in a large nonstick skillet over medium-high heat. Sauté onion until crisp-tender, about a minute. Stir in garlic and ginger and cook 30 seconds. Pour in sauce, cooked broccoli and cooked nuggets and stir constantly until sauce is glazed, about a minute.
-
Step 4
Garnish your plant-based General Tso's chick'n with green onions, if desired and serve over rice.
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