Orange and Ginger ‘Chicken’ with the Oumph! Chunk
Yesterday, we were cooking live on the Oumph! stage at the Just V Show in London Olympia. Despite a handful of nerves and a last-minute mission to track down Teriyaki sauce, it was so much fun! We want to thank everyone who came to the event and tried the dish we created. For those who couldn’t make it, we made a sticky, sweet Orange and Ginger ‘Chicken’ using the Oumph! Chunk. And you can find the recipe below!
It was such a pleasure to work with the Oumph! team – they were all so friendly and enthusiastic about our recipe and gave us such a warm welcome on the day. We got to meet and cook alongside two of Oumph!’s own chefs, Fredrik Kämpenberg and Peter Segerblom. We also met Anna-Kajsa Lidell, one of the incredible co-founders of Food For Progress, the parent company of Oumph!
- 1 pack Oumph! Chunk
- 3-4 cloves of garlic, grated or thinly sliced
- 1 heaped tsp fresh, grated ginger (or finely chopped)
- 1/2 pack tenderstem broccoli
- **Optional** Stir fry veg, such as 1/2 yellow pepper, baby corn, thinly sliced carrot batons
- FOR THE SAUCE
- 3/4 cup orange juice (with bits)
- 1/4 cup teriyaki sauce
- 1/4 cup sweet chilli sauce
- 1/4 cup golden syrup
- 1 tsp apple cider vinegar
- Generous splash of soy sauce
- You can cook the Oumph! Chunk from frozen or thawed. If cooking from frozen, allow an extra 3-5 minutes.
- Start by heating some olive oil in a large frying pan or wok. Add in the Oumph! Chunk and fry on a medium heat until the pieces start to turn golden brown. At this point, throw in the garlic and ginger and continue to cook for about 1-2 minutes. Be careful not to overcook or catch the garlic and ginger - add more olive oil if necessary.
- Start building the sauce in the same pan, by adding in the orange juice, followed by the teriyaki, sweet chilli, golden syrup, soy sauce and apple cider vinegar. Stir all the ingredients together and then bring the heat up to a boil. This is so that the sauce will reduce and thicken, turning sticky and syrupy. Using the Chunk, which is unseasoned, is the perfect blank canvas for a sauce like this, and cooking the Oumph! pieces in the sauce allows them to really absorb the flavour and succulence.
- While the sauce is bubbling away, heat some oil in a separate, large frying pan. Throw in the broccoli, pepper and any other veg you might be using. Sauté on a high heat for 3-5 minutes, until the veg is lightly browning but still retains some crunch. Be sure to keep stirring the sauce every now and then.
- Once the veg is cooked, and the sauce has thickened (to the point where you can draw a pathway in the pan with the back of a spoon), combine the two for just a final minute. Be careful not to keep the veg in the sauce too long, as it could go soggy.
- To finish, serve with rice or noodles. And enjoy!
- For a gluten-free option, you can use gluten-free teriyaki and soy sauce. If you're using noodles, you can sub the wheat version for rice noodles.