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Ingredients
Ingredients
250 g tofu or chicken, sliced
1 carrot, sliced
1 bell pepper, cut into chunks
1 small broccoli, cut into florets
+/- 1 handful of cashews
olive oil for cooking
1/2 orange, juiced
salt to taste
For the sauce
150 ml orange juice or 2 oranges, juiced and 1 of them zested
2 tsp. apple cider vinegar
1 tsp. soy sauce, low sodium
2 tsp. brown sugar
1 tsp. starch (optional)
1 tbsp sesame seeds
For serving
Sesame seeds
chives, chopped
Noodles or rice, cooked
Method
Method
Mix the orange juice and zest with vinegar, soy sauce and honey, stir thoroughly.
Dry the Tofu by covering it in paper towels and compressing between two plates before cutting.
Heat the oil in a pan. Add in the chicken or tofu and cook until golden and cooked through, set aside.
Add the carrots to the pan, cook until they have become more tender to your liking, then add the rest of the vegetables and cook for a couple of minutes.
To prepare the sauce, pour the orange juice in a small pan or a pot, add the vinegar, soy sauce and sugar, reduce until it becomes sirupy and around 1/3 of the initial volume remains. Or if you are short on time, reduce to half and add a starch slurry (prepare it by mixing the starch with 1 tbsp of warm water), cook until the sauce thickens. Add in sesame seeds and the zest of an orange.
Mix the sauce with the chicken or tofu, then add the tofu or chicken back in the pan, also add juice from 1/2 an orange, turn down the heat to low and mix well. Add in cashews and sesame seeds,
Add salt to taste.
Serve with rice or noodles.
Time: 20 minutes
Servings: 3
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