MAKE IT A MEAL

V E G A N G E N E R A L T S O Õ S C H I C K Õ N

HANDS-ON 15 MIN TOTAL 25 MIN   SERVES 6 SUBMITTED BY JULIANA HALE  NEW RECIPE GO ONLINE TO RATE & REVIEW We adapted ChefDaddy’s chicken recipe to make it vegan using store-bought plant-based nuggets.

2 (9- to 10.6-oz.) pkg. frozen meatless chicken nuggets, such as MorningStar

Farms brand 1 Tbsp. peanut oil 2 green onions, chopped (white and green parts separated) 6 whole dried red chiles or ½ tsp. crushed red pepper 1 clove garlic, minced 1 strip orange zest ½ cup sugar ¼ cup less-sodium soy sauce 3 Tbsp. low-sodium vegetable broth 1 Tbsp. rice vinegar 2 tsp. sesame oil ½ tsp. ground ginger ¼ cup water 2 tsp. cornstarch 3 cups hot cooked brown rice 3 cups steamed broccoli Toasted sesame seeds

1 . Cook nuggets according to package directions; keep warm. 2 . Meanwhile, heat peanut oil in a wok or large skillet over high heat. Stir in white parts of green onions, the chiles, garlic, and orange zest. Cook, stirring, until chiles and garlic are fragrant, 1 to 2 minutes. 3 . Add sugar, soy sauce, broth, vinegar, sesame oil, and ginger to wok. Bring to a boil and cook until sauce is slightly thickened, about 3 minutes. 4 . Whisk together water and cornstarch in a small bowl; stir into sauce. Return to a boil and cook until thickened, about 1 minute. Remove and discard orange zest. 5 . Stir nuggets into sauce to coat. Reduce heat to low; cook, stirring frequently, until nuggets are heated through, 2 to 3 minutes. Serve nugget mixture over rice with broccoli. Sprinkle with sesame seeds and green parts of green onions. armagazine.com/vegan-generaltsos-chikn

HEALTHY QUICK VEGAN

PER SERVING (⅔ CUP NUGGETS, ½ CUP RICE, AND ½ CUP BROCCOLI): 446 CAL; 14G FAT (2G SAT); 17G PRO; 67G CARB (7G FIBER, 21G SUGARS); 908MG SODIUM

This saucy takeout staple gets a vegan makeover. Plant-based nuggets cut cooking time, so dinner’s done in 25 minutes.

By Caitlyn Diimig, RD

Make it kid-friendly!

Omit the chiles and serve crushed red pepper on the side.

veg up! veg up!

D I N N E R F I X

P A N T R Y P O W E R

c h i l e p a s t e s

So, you bought chile paste for a recipe and don’t know what to do with the rest of the jar or tube? We’re here to help!

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GET 10 MORE ideas for unexpected ways to use spicy chile pastes. Just hover your phone’s camera here. (No app needed!)

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This vibrant sauce has a smoky flavor and varying heat, depending on which peppers and chiles it’s made from. Some versions are more sweet, citrusy, or garlicky. Ways to use it :

• Harissa Roasted Vegetables

Add a dab of harissa to melted butter or oil and use to dress your favorite roasted veggies: carrots with maple syrup , green beans with toasted almonds, or sweet potatoes with hazelnuts and cilantro. • Halloumi-Harissa Toast Spread a little harissa on buttered toast. Top with pan-fried slices of Halloumi cheese, tomato slices, and honey. • Harissa Eggs Add a dab to poached, scrambled, or fried eggs. Or stir some into the filling in deviled eggs.

2. S A M B A L O E L E K

Sambal oelek (sam-bal oh-lek) has crushed hot chile peppers, vinegar, and little else, giving it a pure pepper flavor and a satisfying level of spice. • Charred Spicy Broccoli Cut broccoli into big florets with flat sides.

Toss with peanut oil in a bowl and sprinkle with salt. Arrange on a baking sheet, flat sides down, and bake in a 500°F oven 5 to 8 minutes. Toss with a mixture of sambal oelek, soy sauce, sesame oil, and toasted sesame seeds. • Fresh chile substitute Don’t have a jalapeño or serrano? Substitute a spoonful of sambal oelek.

3. G O C H U J A N G

Pronounced “GOH-choo-gah-roo,” this favored Korean fermented condiment is made from red chiles, soybeans, and glutinous rice. Its smooth texture makes it easy to stir into many dishes.

• Jammin’ Peanut Butter Sandwich

Stir a little gochujang into peanut butter. Spread onto bread. Top with sliced cucumber and fresh cilantro. • Pub Fries with Spicy Mayo Whisk a little gochujang into mayonnaise.

Use as a dip for fries or veggie tots topped with melted cheddar, kimchi, and green onions. Serve with a squeeze of lime. • Sticky Wing Sauce Stir together ¼ cup water, 3 Tbsp. pure maple syrup, 2 Tbsp. each gochujang and soy sauce, and 1 Tbsp. rice vinegar and simmer until smooth and glossy, 2 to 3 minutes. Toss cooked chicken wings in sauce and sprinkle with toasted sesame seeds and sliced green onion.