You don’t have to order Chinese takeout in order to indulge in a delicious dinner of vegan orange chicken.
On this episode of EATKINDLY With Me, Amanda Castillo makes vegan orange chicken using soy curls.
So, what are soy curls? “I actually learned about this very, very recently,” Castillo says. “I just found it on Google. But they are basically whole soybeans, non-GMO, that have been very minimally processed and they have been packaged without additives or preservatives.”
“They are super healthy for you. Very high in protein. I mean just three-quarters of a cup gives you 11 grams of protein,” she adds.
In order to make this vegan orange chicken recipe, Castillo uses an air fryer to give the soy curls their chewy texture. However, if you don’t have an air fryer, she notes you can simply cook them in the oven instead.
Vegan Orange Chicken
- 2 cups soy curls
- 2 tablespoons cornstarch
- 1 cup orange juice
- ½ cup sugar
- 2 tablespoons tamari or soy sauce
- 2 tablespoons rice vinegar
- ½ teaspoon grated ginger
- 2 garlic cloves, minced
- ½ teaspoon red chili flakes
- 1 small orange, zested
- 1 tablespoon cornstarch
- 2 tablespoons water
- Green onions, sliced
- Sesame seeds
Preheat air fryer or oven to 375 degrees Fahrenheit.
Soak soy curls in hot water for 10 minutes. Then, use your hands to squeeze out as much water as you can. Transfer to a bowl and sprinkle with cornstarch. Toss to coat well.
Transfer to an air fryer or oven and let cook for 10-12 minutes or until crisp.
Add the orange juice, sugar, vinegar, tamari, ginger, garlic, and red chili flakes in a saucepan. Heat for 3 minutes.
In a small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of water and add to the orange sauce. Whisk together and cook for 3-5 minutes, or until the mixture begins to thicken. Remove from heat.
Add the soy curls along with the orange zest. Stir until well combined.
Serve over rice and garnish with green onions and sesame seeds.
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