orange and ginger ‘chicken’ with the Oumph! Chunk
INGREDIENTS
1 pack Oumph! Chunk
3-4 cloves of garlic, grated or thinly sliced
1 heaped tsp fresh, grated ginger (or finely chopped)
1/2 pack tenderstem broccoli
**Optional** Stir fry veg, such as 1/2 yellow pepper, baby corn, thinly sliced carrot batons
FOR THE SAUCE
3/4 cup orange juice (with bits)
1/4 cup teriyaki sauce
1/4 cup sweet chilli sauce
1/4 cup golden syrup
1 tsp apple cider vinegar
Generous splash of soy sauce
INSTRUCTIONS
You can cook the Oumph! Chunk from frozen or thawed. If cooking from frozen, allow an extra 3-5 minutes.
Start by heating some olive oil in a large frying pan or wok. Add in the Oumph! Chunk and fry on a medium heat until the pieces start to turn golden brown. At this point, throw in the garlic and ginger and continue to cook for about 1-2 minutes. Be careful not to overcook or catch the garlic and ginger - add more olive oil if necessary.
Start building the sauce in the same pan, by adding in the orange juice, followed by the teriyaki, sweet chilli, golden syrup, soy sauce and apple cider vinegar. Stir all the ingredients together and then bring the heat up to a boil. This is so that the sauce will reduce and thicken, turning sticky and syrupy. Using the Chunk, which is unseasoned, is the perfect blank canvas for a sauce like this, and cooking the Oumph! pieces in the sauce allows them to really absorb the flavour and succulence.
While the sauce is bubbling away, heat some oil in a separate, large frying pan. Throw in the broccoli, pepper and any other veg you might be using. Sauté on a high heat for 3-5 minutes, until the veg is lightly browning but still retains some crunch. Be sure to keep stirring the sauce every now and then.
Once the veg is cooked, and the sauce has thickened (to the point where you can draw a pathway in the pan with the back of a spoon), combine the two for just a final minute. Be careful not to keep the veg in the sauce too long, as it could go soggy.
To finish, serve with rice or noodles. And enjoy!
NOTES
For a gluten-free option, you can use gluten-free teriyaki and soy sauce. If you're using noodles, you can sub the wheat version for rice noodles.