Chef Renee’s Orange Chicken and Vegetable Stir Fry

For the sauce:

• 1 tablespoon olive oil
• 2 tablespoons finely minced garlic
• 2 tablespoons finely minced ginger
• ½ cup orange marmalade
• 2 tablespoons rice wine vinegar

For the stir fry:

• 2 small heads cauliflower
• 4 tablespoons olive oil
• 1 head broccoli, broken into small florets
• 1 cup shredded carrots
• 1 medium white onion, diced
• 1 red bell pepper, seeded and diced
• 1 green bell pepper, seeded and diced
• 2 tablespoons finely minced garlic
• 2 tablespoons finely minced ginger
• 2 tablespoons Worcestershire sauce
• 3 (8-ounce) packages APPLEGATE NATURALS^® Gluten Free Breaded Chicken Tenders
• 4 scallions, thinly sliced, for garnish
• ½ bunch Thai basil, leaves torn, for garnish

1. To make the sauce, heat the olive oil in a small saucepan over moderate heat. Add the garlic and ginger and cook, stirring, until sizzling and aromatic, 1 to 2 minutes. Add the marmalade and vinegar and stir until smooth and well combined. Remove from the heat and cover to keep warm.
2. To make the stir fry, break the cauliflower down into large pieces and pulse in a food processor to make “rice.”
3. In a large shallow pan over moderately high heat, heat 2 tablespoons of olive oil. Add the cauliflower rice and cook, stirring frequently, until cauliflower is tender but still has some bite to it, about 4 minutes. Transfer the cauliflower to a large bowl.
4. Add the remaining 2 tablespoons of olive oil to the pan and add the broccoli, carrots, onion, bell peppers, garlic and ginger. Cook, stirring frequently, until crisp tender, about 4 minutes. Remove from the heat and stir in the Worcestershire sauce.
5. Meanwhile, cook the chicken tenders in the oven or air fryer, according to package instructions. When finished, toss the chicken tenders in the marmalade mixture until coated and glossy.
6. To serve, divide the cauliflower rice among 6 shallow bowls. Top with the vegetable mixture and chicken. Garnish with sliced scallions and torn basil.