Vegan Orange Chicken [GF+Oil Free]
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 Servings
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Calories
203 kcal
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Course
Main Course
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Cuisine
Asian
Vegan Orange Chicken [GF+Oil Free]
Description
Vegan Orange Chicken [GF+Oil Free] uses soy curls as a chicken alternative, marinated in a mixture of freshly squeezed orange juice, orange zest, rice vinegar, tamari, maple syrup, and vegetable broth. The marinade gives a sweet and tangy citrus flavor that penetrates the soy curls during soaking. Mushrooms and red bell peppers provide a soft, earthy contrast and are dry sautéed to retain moisture without added oil. The marinade is thickened with cornstarch once combined with the sautéed ingredients, resulting in a glossy, sticky sauce that clings to the soy curls and vegetables.
The cooking method emphasizes soaking the soy curls to infuse flavor, then sautéing to brown the edges for texture contrast. The vegetables are cooked just enough to soften while retaining their character. Serving this with starches like vermicelli noodles, brown rice, or quinoa helps absorb the sauce and makes a balanced meal. A sprinkle of sesame seeds and green onion adds mild crunch and fresh notes to the dish.
The recipe avoids oil and gluten, relying on the natural juices of the mushrooms and the careful combination of ingredients to deliver its characteristic flavor and texture.
Ingredients
- 4 ounces soy curls about half a pack of Butler's soy curls
- 8 ounces mushrooms sliced
- 1 red bell pepper sliced
For the Marinade
- 1 cup vegetable broth low sodium
- ½ cup orange juice freshly squeezed (approx. 1 large orange)
- 1 teaspoon orange zest
- ⅓ cup rice vinegar
- ¼ cup tamari or soy sauce if not avoiding gluten
- ¼ cup maple syrup
- 1 teaspoon garlic powder
- ½ teaspoon ground ginger
- 1 tablespoon cornstarch or 2 tablespoon all purpose flour
For serving
- vermicelli noodles
- brown rice
- quinoa
- sesame seeds
- green onion
Instructions
- In a medium bowl, combine all the marinade ingredients, EXCEPT the cornstarch or flour and whisk well. Then stir the soy curls into the bowl and let them soak for 10-15 minutes. Make sure they all get covered with the marinade.
- Meanwhile, add your sliced mushrooms and peppers to a large skillet. Dry sauté to soften and reduce them for 4-5 minutes. You shouldn't need any oil or water since the mushrooms will release their own liquid. If anything is sticking, add a splash of water.
- With a slotted spoon or tongs, transfer the soaked soy curls to your skillet with the veggies and RESERVE the sauce. Make sure to fish out the curls from the bowl, and do not dump them in. Sauté for 5 minutes to brown the edges of the soy curls.
- Meanwhile, add the cornstarch to the bowl of sauce and stir to combine. Then pour the sauce into the pan with the curls and veggies. Cook over medium heat for 3-5 minutes to thicken the sauce, and serve.
Notes
- Use low-sodium vegetable broth to control the saltiness due to tamari or soy sauce.
- Soak soy curls thoroughly in the marinade for best flavor absorption.
- If a saucier dish is preferred, double the marinade quantities accordingly.
- Soy curls differ from soy chunks; use the recommended product for this recipe.
- Serve promptly to enjoy the texture and flavor balance at its best.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203cal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 17g | 34% |
| Fat | 1g | 2% |
| Sodium | 878mg | 37% |
| Potassium | 396mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 21g | 42% |
| Vitamin A | 993IU | 20% |
| Vitamin C | 55mg | 61% |
| Calcium | 116mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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