This orange sauce is quick and easy to make with regular pantry staples.
Serves:
4
Prep time
15 min
Cook time
40 min
Total time
55 min
For the Orange Glaze (makes 2 cups)
1 ¼ c orange juice
½ c granulated sugar
3 TBSP rice wine vinegar
2 TBSP soy sauce
1 TBSP apple cider vinegar
1 TBSP orange zest (optional)
1 tsp ginger, grated
½ tsp garlic, minced
½ tsp crushed red pepper flakes
1 ½ TBSP cornstarch
To a small saucepan over medium heat, add the orange juice and sugar. Cook until the sugar has dissolved, about 2 minutes.
Add the rice wine vinegar, soy sauce, apple cider vinegar, orange zest (if using), ginger, garlic and red pepper. Cook for another 3 minutes while stirring constantly.
To a small mixing bowl, add the cornstarch and 2 ½ tablespoons water. Stir until smooth.
Turn heat to low and stir the cornstarch slurry into the orange sauce. Cook while constantly stirring until it thickens, about 5 minutes. The sauce should be glossy and thick enough to coat the back of a spoon. Remove from heat and set aside.
For the Meati™ Crispy Cutlets
3 Meati Crispy Cutlets, thawed.
3 TBSP vegetable oil
Prepared Orange Glaze
Add oil to a large, non-stick skillet over medium heat. Once the oil is hot, cook the crispy cutlets for 4 minutes on each side or until the internal temperature reaches 165°F. Set aside and let rest for 3 minutes.
Cut the cutlets into 1-inch pieces and add to a medium mixing bowl. Add orange sauce and toss to coat.
For Assembly
2 cups steamed broccoli or vegetable of choice
4 c cooked jasmine rice or noodles
2 TBSP green onions, chopped
1 ½ TBSP sesame seeds
Divide orange glazed chicken between bowls. Serve with steamed jasmine rice and broccoli.
Garnish with sesame seeds and green onions and serve
