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Crispy Orange Chicken Recipe

A vegan delight featuring crispy plant-based chicken tossed in a sweet, tangy orange sauce for maximum yum.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • Plant-Based Chicken Strips: 12 oz
  • Orange Juice fresh squeezed preferred: ¾ cup
  • Orange Zest: 1 tsp
  • Soy Sauce or Tamari: 3 tbsp
  • Maple Syrup or Agave: 2 tbsp
  • Rice Vinegar: 1 tbsp
  • Garlic: 2 cloves minced
  • Ginger: 1 tsp grated
  • Cornstarch: 2 tbsp plus 1 tbsp for dredging
  • Vegetable Oil: 2 tbsp
  • Green Onions: 2 sliced for garnish
  • Red Pepper Flakes: Optional for a sassy kick

Method
 

  1. Dredge plant-based chicken strips in 1 tbsp cornstarch.
  2. Heat oil in a skillet over medium-high heat.
  3. Cook strips 4-5 minutes until golden and crispy; set aside.
  4. Whisk orange juice, zest, soy sauce, maple syrup, rice vinegar, garlic, ginger, and 2 tbsp cornstarch in a bowl.
  5. Pour sauce mixture into skillet; cook until thick and glossy, about 3-4 minutes.
  6. Toss crispy strips back into skillet; coat evenly in sauce.
  7. Garnish with green onions and red pepper flakes. Serve hot.

Notes

Nutritional Values (Per Serving)

  • Calories: 280
  • Total Fat: 12g
  • Saturated Fat: 1.5g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 18g

Vitamins and Minerals (Per Serving)

  • Vitamin C: 50%
  • Vitamin A: 10%
  • Calcium: 8%
  • Iron: 12%
  • Vitamin B6: 15%

Additional Notes/Tips to Enhance Flavor

  • Use fresh orange juice for the brightest zing.
  • Bake instead of pan-fry for less oil and a crispy finish.
  • Add a splash of sriracha if you like it spicy and sassy.
  • Serve over steamed rice or cauliflower rice for extra comfort.
  • Double the sauce if you prefer to drown your veggies in citrus goodness.
Crunchy, tangy, and totally crave-worthy—your new vegan obsession awaits!