Author:
Recipe type: Easy Weeknight Meals
Cuisine: Chinese
Serves: 4-5
Ingredients
  • 1 cup organic long grain brown rice, rinsed
  • 12 ounces Quorn Meatless & Soy-Free Chicken Tenders
  • 6 Tablespoons low sodium organic soy sauce
  • 2 teaspoons toasted sesame oil
  • ½ teaspoon sea salt
  • ½ teaspoon grated ginger
  • 4 tablespoons corn starch
  • 1 teaspoon aluminum-free baking powder
  • 4 tablespoons unbleached white or white whole wheat flour
  • $ tablespoons filtered water
  • 3 tablespoons toasted sesame oil
  • 1 teaspoon grated ginger
  • 2 cloves garlic, pressed
  • 2 teaspoons sirrachi
  • 1 tablespoon sherry vinegar
  • 1 tablespoon umeboshi plum vinegar
  • ½ cup sugar
  • 2 tablespoons low sodium organic soy sauce
  • 1-2 tablespoons Hoisin sauce
  • 1 teaspoon honey
  • 2 cups vegetarian broth
  • ¼ cup corn starch
  • ½ cup sesame seeds
  • Peanut oil
  • 2-3 tablespoons chopped scallions
  • 1 tablespoon sesame oil
  • 1 head of organic broccoli
  • 1 teaspoon low-sodium organic soy sauce
Instructions
  1. Put the brown rice in a rice cooker with about 1¼ cups of filtered water, and cook for 50 minutes.
  2. In a large bowl combine the frozen chicken tenders with the soy sauce, toasted sesame oil, sea salt, ginger, corn starch, baking powder, and water. Let it set while you are doing the sauce, prepping your broccoli, and getting the peanut oil hot in a large skillet.
  3. In a medium sauce pan, combine the toasted sesame oil, ginger, garlic, sirachi, sherry vinegar, omeboshi plum vinegar, sugar, soy sauce, hoison sauce, honey, vegetarian broth, and corn starch. Cook over gentle heat and stir well so that the corn starch doesn’t form lumps.
  4. You should begin stir frying your broccoli, in sesame oil and your peanut oil should not be hot. Sprinkle on the sesame seeds on your battered chicken tenders and stir well to coat so that they are fully covered with sesame seeds.
  5. Drop in one chicken tender and make sure that it sizzles before add the rest. Begin dropping in about a dozen more tenders, but don’t over-crowd the skillet. The temperature of the oil in the skillet drops if you crowd in too many pieces. Cook until each piece is golden brown and then remove them to a cookie sheet lined with 4-5 layers of paper towels to absorb the oil. Continue cooking until all are done.
  6. By now, your broccoli should be beautifully cooked – just season it with a bit of soy sauce - and your sauce should be thick enough to coat a spoon. Put the cooked sesame crusted chicken pieces in the sauce. Then spoon them over the rice, top with scallions, and add some broccoli to your plate. Pick up those chop sticks and enjoy the best alternative to take-out Sesame Chicken. Delicious Chinese food you cooked yourself – without MSG and most importantly – without chicken!
Notes
© 2015 Nancy Olah. All Rights Reserved
Recipe by Fool a Carnivore at https://foolacarnivore.com/2183-2/