Vegan Orange Chicken and Vegetables

Ingredients:

  • 1 Package vegan chicken nuggets (i.e. Boca or MorningStar)
  • Vegan orange sauce (i.e. Panda Express)
  • 1 Cup rice
  • 1 Tbsp grated ginger
  • 3 Cloves minced garlic
  • ½ Yellow onion, julienned
  • 1 Red bell pepper, julienned
  • 1 Medium carrot, julienned
  • 1 Large head of broccoli, sliced
  • Salt and pepper, to taste
  • 2 Tbsp olive oil (or other cooking oil)

 




Directions:

  1. Preheat oven to cook vegan chicken nuggets, according to package instructions. Boil water and prepare rice, per package instructions.
  2. Thoroughly wash and prepare produce.
  3. Heat oil in large skillet over medium heat. Once warmed, saute onion and garlic until fragrant (about 2 – 3 minutes). Add salt and pepper.
  4. Add red bell pepper, carrot, broccoli and ginger and cook for 5 – 7 minutes, stirring occasionally.
  5. Combine rice with produce in the skillet. Reduce the heat to low, mixing until thoroughly combined.
  6. When vegan chicken nuggets are ready, cut them in halves or quarters and add them to the skillet.
  7. Turn heat off and mix in orange sauce. Start with a small amount (i.e. ⅓ cup) and add more if you’d prefer. Add more salt and pepper, to taste.
  8. Serve while warm, and enjoy!

Hannah Menslage

Hannah Menslage is the assistant publisher and editor of Katy and Fort Bend Christian Magazines. She also writes a lifestyle column and manages the social media accounts for these publications. Hannah is a journalism/communications student in the Valenti school at the University of Houston. In her free time, Hannah enjoys gardening, cooking and baking, hanging out with her dog and cat, writing and completing fun DIY projects. Contact her with any questions at hannah@katychristianmagazine.com.