Crispy Orange Chicken Recipe
A vegan delight featuring crispy plant-based chicken tossed in a sweet, tangy orange sauce for maximum yum.
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
Instructions
- Dredge plant-based chicken strips in 1 tbsp cornstarch.
- Heat oil in a skillet over medium-high heat.
- Cook strips 4-5 minutes until golden and crispy; set aside.
- Whisk orange juice, zest, soy sauce, maple syrup, rice vinegar, garlic, ginger, and 2 tbsp cornstarch in a bowl.
- Pour sauce mixture into skillet; cook until thick and glossy, about 3-4 minutes.
- Toss crispy strips back into skillet; coat evenly in sauce.
- 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.