Orange Glazed Plant-Based "Chicken"
Chef Tal's take on a takeout favorite pairs plant-based "chicken" with yaki-soba noodles and broccoli. A bright orange glaze and garlicky chili crisp sauce are served on the side, letting you balance sweetness and heat to your liking.
Nutritional facts
Protein
29g
Carbs
89g
Calories
940kcal
Fat
50g
Ingredients
Corn Starch, Yaki-Soba Noodles, Broccoli , Vegan Egg, Orange Juice, Canola Oil, Sugar, Light Soy Sauce, Rice Wine Vinegar, Spicy Chilli Sauce, Black Pepper, Green Onion, Seasoned Salt, Ginger, Shallot, Canola and Olive Oil Blend, Toasted Sesame Oil, Crushed Red Pepper, Orange Zest, Garlic, Kosher Salt
Contains cereals containing gluten, wheat, soybeans, sesame seeds, sulphur dioxide and sulphites.
Reviews
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About Tal Ronnen
Tal Ronnen is the founder and chef of Crossroads Kitchen in Los Angeles’ West Hollywood neighborhood, the recently opened Crossroads Kitchen at Resorts World in Las Vegas. He is also the author of The New York Times bestseller The Conscious Cook and Crossroads cookbooks as well as the co-creator of Kite Hill and board member for Impossible Foods. Ronnen first became known nationwide as the chef who prepared the meals for Oprah Winfrey’s 21-day vegan cleanse. He further made his culinary mark at a number of high-profile events, having catered Ellen DeGeneres and Portia de Rossi’s wedding, a U.S. Senate dinner, and more. A graduate of the Institute for Culinary Education, Ronnen also conducts master vegetarian workshops for students and staff at Le Cordon Bleu College nationwide. Veg News magazine named his restaurant, the best fine dining vegan restaurant in the United States five years in a row and Chef for the year in 2024. crossroads is also the only plant based restaurant to ever make the LA LA Times best restaurant list and Eater LA best restaurant list.
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