Orange Chicken with Soy Curls | Vegan recipe
Prep time
Cook time
Total time
This tangy vegan orange chicken is so much better than Panda Express and only takes 25 mins to prepare. Perfect for a quick dinner after school or work.
Author: The Edgy Veg
Recipe type: Dinner
Cuisine: Chinese
Serves: 4
Ingredients
- 1½ cup uncooked white rice
- 1¾ cup water
- 1 -8oz bag of soy curls
- 3-4 cups vegetable broth or vegan chicken-style broth
- 2 tbsp peanutor vegetable oil
Orange Sauce
- 1 cup orange juice, freshly squeezed
- 2 tbsp orange zest
- 3 tbsp coconut sugar
- 4 tbsp soy sauce or tamari
- 1 tbsp vegetarian hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp ginger, grated
- 1 tsp sriracha sauce (optional)
- 1 tbsp cornstarch
- 1 tbsp water
- 2 green onions, sliced
- 1-2 tbsp sesame seeds
Instructions
- Rinse rice well in a fine mesh sieve until the water runs almost clear.
- Place rice and 1 ¾ cups water in a medium saucepan and bring to the boil.
- Once boiling, turn the heat down as low as possible and cover with a lid.
- Cook on low for 15 mins, without removing the lid.
- Meanwhile, pour soy curls into a large bowl and cover with vegetable broth or vegan chicken-style broth and set aside to soak for 10 mins.
- After 15 mins, remove rice from heat and use a fork to fluff up the rice and let it sit for 5 mins to dry out. Cover until ready to use.
- Meanwhile, prepare the sauce by whisking together orange juice, orange zest, coconut sugar, 2 tbsp soy sauce, hoisin sauce, rice vinegar, grated ginger, and if you like it spicy- sriracha.
- Transfer ½ of the sauce to a large bowl or plastic zipper bag.
- Drain the soy curls well and press them firmly with paper towels to remove as much moisture as possible.
- Add the rehydrated soy curls to the bowl with the sauce and toss to coat. If you are not pressed for time, allow to marinate from 1 hour to overnight. if you are pressed for time, allow to marinate until needed
- Heat 2 tbsp oil in a large skillet or wok over medium high heat.
- Add the saucy soy curls to the skillet and cook until heated through and slightly crispy.
- Remove soy curls from the skillet and reduce heat to medium-low.
- Add reserved sauce to the skillet along with cornstarch slurry, and cook stirring frequently until the mixture thickens about 1-2 minutes. Remove from heat.
- Add cooked soy curls, green onions and toss to coat.
- Divide rice between 4 bowl or plate (about 1 cup per dish) and top with cooked soy curls.
- Garnish with sesame seeds and extra sliced green onions.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2017/09/06/orange-chicken-soy-curls-vegan-recipe/