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Crispy Cutlet in Sweet & Sour Orange Sauce

This orange sauce is quick and easy to make with regular pantry staples.

Serves: 4
Made with: Crispy Cutlet
Prep time
15 min
Cook time
40 min
Total time
55 min

For the Orange Glaze (makes 2 cups)

  • 1 ¼ c orange juice
  • ½ c granulated sugar
  • 3 TBSP rice wine vinegar
  • 2 TBSP soy sauce
  • 1 TBSP apple cider vinegar
  • 1 TBSP orange zest (optional)
  • 1 tsp ginger, grated
  • ½ tsp garlic, minced
  • ½ tsp crushed red pepper flakes
  • 1 ½ TBSP cornstarch
  1. To a small saucepan over medium heat, add the orange juice and sugar. Cook until the sugar has dissolved, about 2 minutes.
  2. Add the rice wine vinegar, soy sauce, apple cider vinegar, orange zest (if using), ginger, garlic and red pepper. Cook for another 3 minutes while stirring constantly.
  3. To a small mixing bowl, add the cornstarch and 2 ½ tablespoons water. Stir until smooth.
  4. Turn heat to low and stir the cornstarch slurry into the orange sauce. Cook while constantly stirring until it thickens, about 5 minutes. The sauce should be glossy and thick enough to coat the back of a spoon. Remove from heat and set aside.

For the Meati™ Crispy Cutlets

  • 3 Meati Crispy Cutlets, thawed.
  • 3 TBSP vegetable oil
  • Prepared Orange Glaze
  1. Add oil to a large, non-stick skillet over medium heat. Once the oil is hot, cook the crispy cutlets for 4 minutes on each side or until the internal temperature reaches 165°F. Set aside and let rest for 3 minutes.
  2. Cut the cutlets into 1-inch pieces and add to a medium mixing bowl. Add orange sauce and toss to coat.

For Assembly

  • 2 cups steamed broccoli or vegetable of choice
  • 4 c cooked jasmine rice or noodles
  • 2 TBSP green onions, chopped
  • 1 ½ TBSP sesame seeds
  1. Divide orange glazed chicken between bowls. Serve with steamed jasmine rice and broccoli.
  2. Garnish with sesame seeds and green onions and serve.
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