General Tso's Chick'n

Ingredients

• 24 oz Frozen Meatless Chicken Nuggets
• 1 tbsp Peanut Oil
• 2 stalks Green Onions
• 6 whole Dried Red Chiles
• 1 clove Garlic
• 1 Orange Zest
• ¼ cup White Sugar
• ¼ cup Soy Sauce
• 3 tbsp Vegetable Broth
• 3 tbsp Rice Vinegar
• 2 tsp Sesame Oil
• ½ tsp Fresh Ginger
• 2 tbsp Water
• 2 tsp Cornstarch
• 3 cups Brown Rice
• 3 cups Broccoli
• 2 tsp Toasted Sesame Seeds

1. 1Preheat the oven to 375 degrees F (190 degrees C). Arrange the frozen nuggets in a single layer on a baking sheet.
2. 2Bake for 7 minutes, then flip and continue baking until heated through and crispy, 7 to 9 more minutes. Remove from the oven and keep warm.
3. 3Meanwhile, bring a pot of water to a boil and steam the broccoli florets for 5 to 6 minutes, until tender-crisp. Set aside and keep warm.
4. 4While the nuggets are baking, heat peanut oil in a wok or large skillet over high heat. Add the white parts of the green onions, dried chiles, garlic, and orange zest. Cook, stirring, until fragrant, 1 to 2 minutes.
5. 5Add the sugar, soy sauce, broth, rice vinegar, sesame oil, and ginger to the wok. Bring to a boil and cook until slightly thickened, about 3 minutes.
6. 6Whisk together the water and cornstarch in a small bowl until smooth, then stir into the sauce. Return to a boil and cook, stirring, until thickened, about 1 minute. Remove and discard the orange zest and chiles if desired.
7. 7Cut the baked nuggets into bite-sized pieces if needed, then stir into the sauce to coat. Reduce heat to low and cook, stirring frequently, until heated through, 2 to 3 minutes. Taste and add a splash more rice vinegar if a brighter, more balanced flavor is desired.
8. 8Serve the nugget mixture over rice with the steamed broccoli. Sprinkle with sesame seeds and the green parts of the green onions.