15 min prep
25 min cook
|1 pkg||gardein barbeque wings (save sauce packs for another use)|
|1/4 cup||low sodium soy sauce or tamari|
|2 tbsp||sake or unseasoned rice vinegar|
|1/2 cup||vegetable stock|
|1 tbsp||honey or agave|
|1||garlic clove, minced|
|1 tbsp||grated fresh ginger|
|2 tbsp||vegetable or olive oil|
In a saucepan over medium heat stir together soy sauce, mirin, sake, stock, honey or agave, garlic and ginger. Bring to a boil, reduce heat and simmer until sauce has reduced to ½ cup. Using a fine mesh strainer, strain sauce into a bowl discarding solids in sieve. Set aside.
Preheat grill. Lightly oil grates.
In a non stick frying pan, heat 1 tbsp oil over medium heat. Working with one batch of frozen gardein chick’n at a time, cook, turning occasionally, until starting to brown on both sides, about 4 minutes. Remove from pan to a plate and set aside. Cook remaining gardein chick’n, adding additional oil to the pan is needed.
Meanwhile trim scallions and cut into roughly 2 inch long pieces. Scallions should be about the same length as the width of a gardein chick’n piece. Alternating, thread 3 pieces of gardein chick’n and 3 pieces of scallion onto a wooden skewer.
Brush a light coating of oil over skewers and grill over medium heat for 3 minutes each side. Baste skewers on both sides with sauce and continue to grill while turn often to keep sauce from burning. You may need to move the skewers to a cooler part of the grill.
Grill until skewers are nicely glazed. Remove from grill and serve immediately.
This recipe also works well made with gardein chick’n scallopini. Simply let thaw slightly, about 10 minutes and cut each scallopini into 3 pieces before cooking.other gardein™ barbecue wings recipes