Asian Orange ‘Chicken’ & stir-fried vegetables
A dish with sweet, citrusy flavour and vegetables stir-fried to perfection.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 20 mins
¼ C (60 ml) orange juice
½ tsp (2.5 ml) orange zest
1 tsp (5 ml) chilli sauce
3 Tbsp (45 ml) water
1 Tbsp (15 ml) Soy sauce
1 Tbsp (15 ml) sugar
1 tsp (5 ml) apple cider vinegar
2 tsp (10 ml) Chinese rice wine or dry sherry, optional
1 tsp (5 ml) corn starch
35 g flour, sifted
3 Tbsp (45 ml) corn flour
½ tsp (2.5ml) baking powder
¼ C (60 ml) water, ice cold
1 Tbsp (15 ml) sunflower oil
dash of salt
300 g Quorn Soy Free Meat Free Chicken Style Pieces
2 C (500 ml) sunflower oil for deep-frying
2 tsp (10 ml) sunflower oil
2 cloves garlic, minced
500 g Findus Wok Chinese
2 spring onions, finely chopped, for garnishing
1 Tbsp (15 ml) sesame, toasted for garnishing
In a bowl, mix all of the ingredients for the orange sauce together and set aside.
Whisk the egg and mix in the rest of the ingredients until the batter is smooth. Drop in the Quorn pieces, mix well to ensure that each piece is coated with batter and set aside.
Heat the oil for deep-frying in a deep-sided saucepan and gently drop in the battered Quorn pieces, one by one. Ensure that the pieces are spread out to prevent sticking and over crowding. Deep-fry until golden brown. Remove with a slotted spoon and drain on a sheet of paper towel.
Heat the oil in a wok, add the garlic and cook until fragrant. Add the Findus Wok Chinese and stir-fry for a few minutes.
Gently pour in the orange sauce mixture, stir, and bring to a light simmer for 1 minute, stirring gently.
Toss in the deep-fried Quorn pieces and stir gently to coat.
Garnish with chopped spring onions and sesame seeds and serve with hot, steamed Basmati rice.