If you’re like me, you enjoy things in glazes. Orange being one of the best glazes. Now, most things orange glazed tend to come from fast food restaurants and carry way more calories and chemicals than we care to think about. But what if you could have some of that orange glazed deliciousness in your own home? You can! It’s possible! Thanks to the genius of Jude Blereau and 101 Cookbooks.
Now, you should note that I strayed a ways from the original recipe. Partially out of necessity as well as personal preference. But the results… The results were just delicious.
The original recipe was for orange pan-glazed tempeh. Well, I went above and beyond that adding chicken, stir fry veggies, and rice noodles. So here is the recipe with my modifications. You can find the original recipe here.
Orange Glazed Tempeh (and Stuff)
- 1 cup freshly squeezed orange juice (we just ran two oranges through the electric juicer and called it good)
- 1 tablespoon ginger juice (again, ran it through the juicer)
- 2 teaspoons soy sauce
- 1 1/2 tablespoons rice vinegar
- 2 teaspoons agave nectar
- 3 small garlic cloves, crushed
- 1 package tempeh
- 4 chicken tenderloins (totally optional if you’re vegetarian or don’t want/like/eat chicken)
- 1/2 package frozen stir fry veggies (or veggies of your choice)
- 1/2 package thin rice noodles
- olive oil
- diced cilantro (for garnish)
Cook the rice noodles according to package instructions.
Cook the chicken in olive oil until juices run clear, remove from pan. Mix the orange juice, ginger juice, soy sauce, rice vinegar, agave nectar, and garlic in a bowl. Dice the chicken and throw it in the sauce to marinate for a bit.
Cut up the tempeh into whatever size pieces you want. Put some olive oil in the pan and heat it up fairly hot on medium high heat. Put the tempeh in and cook for 5 minutes or until golden. Flip and cook until the other side is golden.
While the tempeh is cooking, steam or microwave the veggies until warm.
Pour the orange juice mixture into the pan and simmer for 10 – 15 minutes (or until you’re happy with the coating and consistency of the sauce).
Layer the veggies on the noodles. Spoon the mixture over, being sure to drizzle some of the extra sauce. Sprinkle with chopped cilantro and serve.