Vegan Orange Chicken

Yield

4 people

Time

45 minutes

Seriously the best vegan orange chicken and rice made with soy curls and served with sautéed bok choy.

Ingredients

– 4 oz soy curls 2 packed cups – 2 Tablespoons tapioca arrowroot or cornstarch Orange Sauce – 1 cup orange juice freshly squeezed – 6 Tablespoons tamari – 5 Tablespoons maple syrup or sugar (replace with date paste for Plantricious compliance) – 2 Tablespoons rice vinegar (+ more to taste) – 1 inch ginger root (peelt + grated) – 2-3 cloves garlic grated – zest from 1 orange – 1 pinch red chili flakes optional to taste

1. Preheat your air fryer or oven to 375 “F.

2.  Soak the soy curls in hot water for 20 minutes then use your hands to squeeze out as much of the moisture as you can. (Feel free to break them into smaller bite size pieces if desired).

3. Transfer to a mixing bowl and sprinkle with the tapioca (or cornstarch). Toss to coat well.

4.  Place your soy curls in the air fryer basket making sure to shake off any tapioca excess. (If using the oven method place on a parchment lined baking sheet preferably without touching each other).

5. Air fry for 13 to 15 minutes until just crips around the edges.

6. Make the Orange Sauce – Combine all of the sauce ingredients and add the sauce to a medium size skillet. Bring to a simmer and cook for about 20 seconds or so to tame the garlic.

7. – Add the air fried ( or baked) soy curls and toss everything until nicely coated all over. Cook an additional minute until the sauce thickens a bit and glazes the soy curls to your liking.

8. – Serve over rice and sautéed bok choy garnished with sesame seeds, scallions or cilantro.

9. To make this sauce Plantricious compliant make sure to sweeten it with date paste + water instead of sugar or maple syrup.

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