Back in the days when I used to visit America and subsist almost entirely on chicken tenders, I remember trying a sample of Panda Express orange chicken in a shopping mall. My tastebuds at the time would reject anything remotely natural (or green) and so, of course, I fell in love immediately with the neon orange, gooey sweetness. Despite no longer eating chicken, I’m still a sucker for those sweet takeout style sauces but nowadays I make my own to avoid the inevitable sugar/sodium bomb that comes with them.
Recently, I’ve been experimenting with TVP as my favourite Asian grocer in the city sells a wide variety of different types for around $2 a bag. It’s cheap, versatile and makes for a great ‘fake-out’ dish; a nice change from the usual legumes or mushrooms I tend to use as my protein source in meals. For this recipe I used the Vincent Vegetarian Food TVP chunks which make a great sub for chicken or pork style dishes. I served it on mixed veggies and brown rice vermicelli noodles, stir fried in soy sauce, garlic and finished with a drizzle of sesame oil.
The flavour of the sauce itself is much more vibrant than it’s Panda Express counterpart – with orange juice and zest for tang, agave nectar for sweetness, and fresh ginger for a warm kick – and it’s thickened naturally with a slurry of tapioca flour. To keep it on the healthier side I also left the TVP uncoated, but for an even more authentic tasting dish, feel free to batter or breadcrumb the chunks.
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