Crispy Vegan Orange Chicken That Tastes Just Like Takeout

This Vegan Orange Chicken is bursting with flavor, offering a crispy and quick meal option that's perfect for any busy night.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 servings

Course: Dinner

Cuisine: Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soy Curls

2 cups Soy Curls

For the Coating

1/2 cup Tapioca Starch

For the Sauce

1/2 cup Orange Juice Freshly squeezed
1/4 cup Tamari Use gluten-free soy sauce if needed
2 tablespoons Maple Syrup Use date paste for a whole food alternative
2 tablespoons Rice Vinegar Adjust to your liking
1 tablespoon Ginger Root Freshly grated
2 cloves Garlic Freshly grated
1 tablespoon Orange Zest Omit if short on supplies
1/2 teaspoon Red Chili Flakes Adjust according to spice tolerance

For Serving

2 cups Rice Serves as a wholesome base
2 cups Bok Choy Sautéed for added color and texture

Equipment

Air Fryer
Skillet
Large bowl

Method

Step-by-Step Instructions

Preheat your air fryer or oven to 375°F (190°C).
Soak soy curls in hot water for about 20 minutes, then drain and squeeze out excess moisture.
Toss the soy curls with tapioca starch until well-coated.
Cook the coated soy curls in the air fryer for 13 to 15 minutes, shaking halfway through.
Combine all sauce ingredients in a skillet over medium heat and simmer for 20 seconds.
Add the crispy soy curls to the sauce and cook for an additional minute to thicken.
Serve over rice and sautéed bok choy, garnished with sesame seeds or sliced scallions.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 600mgPotassium: 450mgFiber: 4gSugar: 8gVitamin A: 1000IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

For meal prep, hydrate soy curls and mix the sauce ahead of time but cook fresh just before serving for maximum crispiness.

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