Chef Lauren Von Der Pool's All the Way Live Stir Fry with Orange Chicken

Serves 6 to 8

Ingredients

Raw stir fry

• 1 red cabbage, thinly sliced

• ½ napa cabbage, thinly sliced

• ½ red onion, thinly sliced

• 4 Tbsps. fresh Thai basil, chopped 
  

• 1 cup carrots, thinly sliced

• 1 Tbsp. fresh cilantro, chopped
  

• 3 Tbsps. sesame oil

• 1/4 cup freshly-squeezed orange juice

• 1 tsp. orange zest

• 2 heaping Tbsps. onion powder

• 2 heaping Tbsps. garlic powder

Orange chicken

• 1 (16 ounces) pkg. veggie chicken, cut into strips
  

• 1 Tbsp. safflower oil (can substitute extra virgin coconut or sunflower oil)

• 1 orange, juiced

• 1 tsp. orange zest

• Pinch of lime zest

• 1 Tbsp. agave nectar

• Garnishes--sesame oil and toasted sesame seeds

Directions

1. In large bowl, toss vegetables (cabbage, onion, carrots); set aside.

2. In small bowl, mix basil, cilantro, 1/4-cup orange juice, 1 tsp. orange zest, 3 Tbsps. sesame oil, onion and garlic powders; let sit for half hour. 

3. Pour orange juice mixture over vegetables; toss until vegetables are coated; set aside.

4. In large skillet; heat safflower oil over medium heat; add chicken, juice from 1 orange, 1 tsp. orange zest, lime zest, agave nectar.

5. Cook until chicken is brown and liquid thickens to syrup consistency.

6. Transfer chicken and sauce to plate; add raw stir fry; garnish with little sesame oil and toasted sesame seeds.