Crispy baked meatless nuggets tossed in a glossy sweet, salty and tangy sauce with garlic, ginger, orange and dried chiles, served over brown rice with steamed broccoli.
15m prep · 1h cook · 6 servings
Ingredients Instructions
1 cup Long-grain Brown Rice 2 ¼ cups Water Salt 24 oz Frozen Meatless Chicken Nuggets 1 tbsp Peanut Oil 2 whole Green Onions 6 whole Dried Red Chiles 1 clove Garlic 1 whole Orange ¼ cup White Sugar ¼ cup Soy Sauce ⅓ cup Vegetable Broth 3 tbsp Rice Vinegar 2 tsp Sesame Oil ½ tsp Fresh Ginger 2 tsp Cornstarch 3 cups Broccoli 2 tsp Toasted Sesame Seeds
Instructions 1 Combine the rinsed brown rice, 2 1/4 cups water and a pinch of salt in a medium saucepan. Bring to a boil (about 5 minutes), then cover, reduce heat to low and simmer until the water is absorbed and the grains are tender, 40 to 45 minutes. Remove from heat and let rest, covered, 10 minutes, then fluff with a fork. 2 While the rice simmers, preheat the oven to 375 degrees F (190 degrees C), about 10 minutes. Arrange the frozen nuggets in a single layer, not touching, on a large (about 13x18-inch) rimmed baking sheet. 3 Bake the nuggets 7 minutes, then flip and bake until heated through and crisp on the outside, 7 to 9 more minutes. Keep warm. 4 While the nuggets bake, bring about 1 inch of water to a boil in a pot fitted with a steamer basket. Steam the broccoli, covered, until bright green and tender-crisp when pierced with a knife, 5 to 6 minutes. Set aside and keep warm. 5 Also while the nuggets bake, heat the peanut oil in a 12-inch wok or large skillet over high heat until shimmering. Add the white parts of the green onions, the dried chiles, garlic and orange zest strips. Cook, stirring, until fragrant and the chiles darken slightly, 1 to 2 minutes; do not let the garlic burn. 6 Add the sugar, soy sauce, 3 tbsp of the vegetable broth, rice vinegar, sesame oil and ginger. Bring to a boil and cook until slightly syrupy, about 3 minutes. 7 Whisk the remaining 2 tbsp vegetable broth with the cornstarch in a small bowl until smooth, then stir into the sauce. Return to a boil and cook, stirring, until glossy and thick enough to coat a spoon, about 1 minute. Remove and discard the orange zest strips, and the chiles if you prefer less heat. 8 Cut the baked nuggets into bite-sized pieces if needed and toss in the sauce to coat. Reduce heat to low and cook, stirring often, until hot, 2 to 3 minutes. Taste and add a pinch of salt if it needs more savoriness, or a splash more rice vinegar if it tastes too sweet. 9 Serve the nuggets over the brown rice with the steamed broccoli. Sprinkle with sesame seeds and the green parts of the green onions. Estimated nutrition (per serving) Calories 475 kcal
Protein 22g
Carbs 62g
Fat 16g
Fiber 5g
Sodium 1260mg
Sugar 9g
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