Vegetarian Orange Chicken

$12.95 ($6.47/serving)

Vegetarians rejoice! The classic Panda Express favorite has been given a new life with a little twist. I was a little hesitant with this one but pleasantly surprised when it tasted as good as it looks. Try it for yourself and see! Serves 2

Ingredients

Cauliflower Chicken:

1/2 head of Cauliflower, cut into bite-sized florets
2 cups Panko Bread Crumbs
2 Eggs
Green Onions

Sauce:

5 tablespoons Apple Cider Vinegar
3 tablespoons Sugar
2 cloves Garlic, minced
1 tablespoon Soy Sauce
1 tablespoon Water
1 tablespoon Corn Starch
1 teaspoon Red Pepper Flakes
1 Orange, zested

What's Delivered

1 head Cauliflower
8 oz of Panko
6 Eggs
1 bunch of Green Onions
1 Orange

Yield

2 large servings

Prep/Cook Time

20 minutes

Calories

475 per serving

Preparation

Please watch the short video above to see how it’s done. Pairs well with Basmati Rice, not shown but available to add.

1. Preheat oven to 400° F.

2. Place eggs in a small mixing bowl and Panko crumbs in a medium mixing bowl. Cut cauliflower into bite-sized pieces. Dredge each piece of cauliflower in egg wash and then roll in Panko until fully coated, pressing lightly with fingertips as needed.

3. Place on a baking sheet that is either lightly oiled or lined with parchment paper and bake for 15-20 minutes or until coating is a dark, golden brown and crunchy. While the cauliflower is baking, make your sauce.

4. Using a small saucepan, add all the sauce ingredients in sequence following the video. Bring to a low boil, stirring constantly. Add in minced garlic and stir until sauce starts to boils again. Reduce heat and cook until thickened.

5. Pour sauce over cauliflower and gently mix. Top with freshly chopped scallions if desired.

Leftover ingredients: green onions, cauliflower and eggs. Connect these ingredients with other dishes below.