Orange Chick’n and Broccoli

I’m not huge on faux meats in my own cooking, since I really like cooking with whole ingredients and not premade stuff, but I am totally not above a good Chinese-style chick’n dish now and again.  We found some mock chick’n chunks at the huge Asian market that opened up in London.

What better way to use them than to put them in a Chinese take out style chick’n and broccoli dish in a tangy, garlicky orange sauce?

1 300g bag premade vegan chicken nuggets or equivalent chicken-style seitan strips
1 head broccoli, chopped into florets
~1 tbsp canola oil

The sauce:
1/4 cup water
1/4 cup orange juice
1 tablespoons apple cider vinegar
2 tablespoons soy sauce
1 tablespoon lemon juice
1/4 cup packed brown sugar
1 teaspoon red pepper flakes
2 garlic cloves, minced
2 teaspoons cornstarch
salt and pepper

Add any mild-tasting oil (canola, peanut) you have to a wok and heat on medium-high heat.  Add your chick’n chunks or seitan strips and sautee until golden brown.  Remove from pan and set aside.  With the remaining oil in the pan, add the broccoli florets and cook until bright green but still with some crunch.  Add the chick’n chunks back to the pan, add some salt and pepper, then coat with the sauce, stirring to coat everything.  Cook for a few minutes until the sauce thickens up.

Serve over rice with hot sauce on the side.  Eat!

– Crystal

Healthy Peanutty Brown Rice Bowl

Sometimes we just want something nourishing and comforting – a big, layered bowl of varying textures and tastes, tied together with some sort of sauce.

From the bottom up, this was a layer each of:

  • Baby spinach
  • Brown rice
  • Steamed broccoli
  • Crispy panfried tofu

Topped with my creamy spicy peanutty sauce.  So good!

I’m going to write down proper measurements sometime for this so I have something to give you that’s more concise and easy to follow, but if you’re the type to whip up stuff to taste in the kitchen, the sauce is:

  • Peanut butter (about 1/4 cup)
  • Soy sauce (about 4 tbsp)
  • Sesame oil (about 2 tsp)
  • Rice vinegar (about 2 tbsp)
  • Lime juice (a squirt to taste)
  • Sriracha hot sauce (to taste – we like it hot, so several squirts!)
  • Water to thin out to a nice drizzleable texture 

Appetite for Reduction has some great ideas for multi-layered bowls.  Yum.  Makes a great weeknight meal!

– Crystal

Mediterranean Inspired

We had a lot of running around to do today so we made a pretty simple dinner.  Roasted broccoli and peppers (trying to use up what we had in the fridge), roasted asparagus with olive oil and balsamic vinegar, chickpeas tossed with olive oil, dill and salt and pepper, olives, and fresh pitas and hummus.

– Crystal