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Sweet & Sour Bowl with Plant Based Tenders Recipe
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.
Ingredients
Serving Amount – 4 servings
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| 8 ea. | Tyson® Plant Based Tenders |
| 1 ea. | Orange Zest, Large |
| ½ cup | Orange Juice |
| 1 tsp. | Cornstarch |
| 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 |
Directions
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.
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Application Uses
MEAL
CUISINE
MAIN INGREDIENTS
SEGMENT
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