We hadn't tried the Gardein crispy chick'n yet, and since it used to be one of our favorite Chinese dishes we decided to give it a shot. I modded the recipe a little bit to try to pay homage to a restaurant in Dallas we used to eat at called Cathy's Wok. They had an awesome crispy sesame chicken, so I tried to get as veganly close as possible. I made the chick'n just as the directions on the back called for, but added steamed broccoli into the sauce with the chick'n after it had finished cooking. I also changed the sauce a bit by heating it in a sauce pan and added 2 tablespoons of agave nectar, 2 table spoon of rice vinegar, and some ginger. After the sauce cooked together for a few minutes, I added the chick'n and the broccoli to the sauce, served it up on a bed of rice, and then put some sesame seeds on top. It's been about 8 years since I've had the Cathy's Wok original, but I gotta say I think it's pretty close!
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