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.


Serving Amount – 4 servings



8 ea.Tyson® Plant Based Tenders
1 ea.Orange Zest, Large
½ cupOrange Juice
1 tsp.Cornstarch
1 Tbsp.Canola Oil
4Scallions, Thinly Sliced, White and Green Parts Separated
1 Tbsp.Soy Sauce
1 tsp.Cider Vinegar
2 Tbsp.Light Brown Sugar, Packed
2 cupsRice, 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.  

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