Recipe: Vagan Orange Chicken

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http://www.vegcooking.com/askVeganChef.asp

 

Vegan Orange Chicken

For the vegan “chicken,” try the new Morningstar Farms Meal Starters Chik’n

Strips. Otherwise, you can use seitan, tempeh, or firm tofu. If Chinese rice

wine is unavailable, use dry sherry.

 

2 Tbsp. Chinese rice wine

3 Tbsp. Cornstarch

1 lb. Vegan chicken, cut into strips or cubes

1/4 cup orange juice

1/4 cup vegetable broth

2 Tbsp. Soy sauce

1 tsp. Toasted sesame oil

2 tsp. Brown sugar

1/2 tsp. Dry mustard

1/4 tsp. Crushed red pepper flakes

2 Tbsp. Canola oil or other light oil

1 garlic clove, minced

1 tsp. Minced ginger

1 orange, cut into thin slices, for garnish

 

• In a bowl, blend the rice wine and 1 Tbsp. Of the cornstarch. Add the

vegan “chicken” and toss to coat. Set aside.

• In a bowl, combine the orange juice, vegetable broth, soy sauce, sesame

oil, brown sugar, mustard, pepper flakes and the remaining cornstarch. Blend

well and set aside.

• Heat a large skillet or wok and add the canola oil. Add the garlic and

ginger and stir-fry until fragrant, about 30 seconds.

• Add the “chicken” and stir-fry until golden brown, 2 to 3 minutes.

• Stir in the sauce and stir-fry for another minute, or until the sauce is

thickened and hot. Serve garnished with orange slices.

 

Makes 4 servings