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Easy and delicious this recipe cuts Tyson® Plant Based Filets into bite-sized pieces, tosses them in a sticky sweet and sour sauce with notes of soy sauce, orange juice and light brown sugar and then places them atop rice sprinkled with thinly-sliced scallions.
Serving Amount – 4 servings
|8 ea.||Tyson® Plant Based Tenders|
|1 ea.||Orange Zest, Large|
|½ cup||Orange Juice|
|1 Tbsp.||Canola Oil|
|4||Scallions, Thinly Sliced, White and Green Parts Separated|
|1 Tbsp.||Soy Sauce|
|1 tsp.||Cider Vinegar|
|2 Tbsp.||Light Brown Sugar, Packed|
|2 cups||Rice, Cooked|
Step 1 - To make sauce: In a small bowl, whisk together the orange zest and juice with the cornstarch. Set aside. In a large skillet, heat the oil over medium heat. Add the scallion whites and cook, stirring until just tender, about 1 minute. Add the soy sauce, vinegar, sugar and cook, stirring until sugar dissolves, about 30 seconds. Stir in the orange juice mixture and bring to a boil for about 15 seconds.
Step 2 - Deep fry Tyson® Plant Based Tenders, preheat oil to 350°F. From frozen, place tenders in a fryer basket, submerge in oil and shake basket. Cook the product for 2.5 minutes until product reaches at least 140°F internal temperature. Remove from oil and set aside.
Step 3 - Toss tenders in sauce to coat; set aside.
Step 4 - To prepare each serving: place ½ cup warm rice in serving bowl, chop two sauced tenders into bite-sized pieces and place on rice. Sprinkle with scallion greens and serve immediately.