ビーガンオレンジ “鶏” ズッキーニ麺

orange chicken with zucchini noodles (19)

最近, 私は自分の皿に追加するオレンジを楽しんできました. 私はこのビーガンオレンジを作りました “鶏” 何回か前に、それはとてもおいしいです. それ以降も肉チキンフリーストリップで行うことができます, 豆腐やテンペ. それは、セイタンで行うことができますが、それはより多くのオレンジのようなものだ “牛肉” また、素晴らしいことであろう.

I’ve always thought of it as a Chinese dish and served it with brown rice but the last time I made it, I didn’t feel like rice. 私が持っていた 4 big, beautiful zucchini and I love taking my julienne peeler and making long, thin noodles out of them. If you have a spiralizer (lucky you), you can use that as well. Zucchini noodles are a great way to have “パスタ” without any of the carbs or grains. They can be eaten raw or lightly sauteed which is what I usually do. When you get to the “cores” of the zucchini, you can either dice them up and add them to the dish, 私がそうであるように, or save them in the fridge for another day.

orange chicken with zucchini noodles (15)

In this dish I sauteed the zucchini noodles, along with some red bell peppers and red onions in garlic and red pepper flakes and then cooked them further in the reserved orange marinade. The leftover marinade made a lovely sauce for the zucchini noodles and the resulting dish tasted savory and fruity at the same time.

orange chicken with zucchini noodles (12)

The Orange “鶏” is crisp yet tender with an amazing orange flavor that mingles with the tamari, ニンニク、生姜. The brown sugar balances the red pepper flakes for a dish that’s perfectly sweet and spicy. Serving it over rice is delicious but serving it over Zucchini Noodles and making a sauce out of the leftover marinade makes it an extra-special dish that’s extra scrumptious. 楽しむ!

ビーガンオレンジ “鶏” ズッキーニ麺

GF

orange chicken with zucchini noodles (24)

For the marinade­­­­­­­­

1 TBS. olive or toasted sesame oil

2 ニンニククローブ, 刻んだ

3 ねぎ, スライスした

1-インチ新鮮な生姜, すりおろし

¼カップグルテンフリー, 低ナトリウムたまり

¼ cup orange juice

3 TBS. 玄米酢

2 TBS. レモン汁

½カップブラウンシュガー

1 小さじ. 赤唐辛子フレーク

1 TBS. arrowroot

2 小さじ. 水

For the Orange “Chicken”­­­­­­­­­­­­­­­

2 packages Beyond Meat, 立方体に切る

OR

1 エキストラ事務所豆腐をブロック, 押し, 排水し、立方体に切る

2 TBS. 植物油

For the Zucchini Noodles­­­­­­­­­­­­­­­

1 TBS. オリーブオイル

3 ニンニククローブ, 刻んだ

赤唐辛子フレークのピンチ

1/2 レッドオニオン, さいの目切り

1 赤ピーマン, chopped

4 大ズッキーニ, julienned into noodles

味にコーシャ塩コショウ

マリネ用: 大きなボウルに, combine the olive or sesame oil, ニンニク, ねぎ, 生姜, タマリ, orange juice, 玄米酢, レモン汁, brown sugar and red pepper flakes. よく混ぜ. In a separate mug or bowl, mix the arrowroot and water together until smooth. This is a slurry. Add the slurry to the marinade and mix well to incorporate.

For the Orange “Chicken”: Add the cubes to the marinade and let sit for at least 20 分. Heat the vegetable oil in a large skillet over medium-high heat. Remove the cubes from the marinade and pat them dry. Reserve the marinade for the noodles. Arrange the cubes in the skillet in a single layer and cook until browned and crisp on all sides, 約 8 合計分. Transfer the “chicken” to a plate.

For the Zucchini Noodles: Heat the olive oil in the same skillet over medium heat. ニンニクと赤唐辛子フレークを追加します。. クック 1 香りがよいまでの分. Add the red onion and the bell pepper to the skillet and cook for 3 分または軟化するまで、. Add the zucchini to the skillet and toss to coat in the seasoned oil. Add the reserved marinade to the skillet to create a sauce for the zucchini noodles. Toss to coat the zucchini in the sauce and cook until the sauce thickens and is warmed through, 約 5 分. Add salt and pepper as desired. Return the “chicken” to the skillet and toss with the zucchini noodles. Serve immediately.

orange chicken with zucchini noodles (27)

ザ “V” 言葉: それを言う. それを食べる. それを生きる.


ビーガンオレンジ "鶏" ズッキーニ麺
著者: 
レシピの種類: アントレ
 
材料
  • マリネ用
  • 1 TBS. olive or toasted sesame oil
  • 2 ニンニククローブ, 刻んだ
  • 3 ねぎ, スライスした
  • 1-インチ新鮮な生姜, すりおろし
  • ¼カップグルテンフリー, 低ナトリウムたまり
  • ¼ cup orange juice
  • 3 TBS. 玄米酢
  • 2 TBS. レモン汁
  • ½カップブラウンシュガー
  • 1 小さじ. 赤唐辛子フレーク
  • 1 TBS. arrowroot
  • 2 小さじ. 水
  • For the Orange “Chicken"
  • 2 packages Beyond Meat, cut into cubes or 1 エキストラ事務所豆腐をブロック, 押し, 排水し、立方体に切る
  • 2 TBS. 植物油
  • For the zucchini noodles
  • 1 TBS. オリーブオイル
  • 3 ニンニククローブ, 刻んだ
  • 赤唐辛子フレークのピンチ
  • ½ レッドオニオン, さいの目切り
  • 1 赤ピーマン, chopped
  • 4 大ズッキーニ, julienne into noodles
  • 味にコーシャ塩コショウ
説明書
  1. マリネ用:
  2. 大きなボウルに, combine the olive or sesame oil, ニンニク, ねぎ, 生姜, タマリ, orange juice, 玄米酢, レモン汁, brown sugar and red pepper flakes. よく混ぜ.
  3. In a separate mug or bowl, mix the arrowroot and water together until smooth. This is a slurry. Add the slurry to the marinade and mix well to incorporate.
  4. For the Orange “Chicken”:
  5. Add the cubes to the marinade and let sit for at least 20 分.
  6. Heat the vegetable oil in a large skillet over medium-high heat.
  7. Remove the cubes from the marinade and pat them dry. Reserve the marinade for the noodles.
  8. Arrange the cubes in the skillet in a single layer and cook until browned and crisp on all sides, 約 8 合計分. Transfer the “chicken” to a plate.
  9. For the Zucchini Noodles:
  10. Heat the olive oil in the same skillet over medium heat. ニンニクと赤唐辛子フレークを追加します。. クック 1 香りがよいまでの分
  11. Add the onion and bell pepper to the skillet and cook for 3 minutes until softened..
  12. Add the zucchini to the skillet and toss to coat in the seasoned oil.
  13. Add the reserved marinade to the skillet to create a sauce for the zucchini noodles. Toss to coat the zucchini in the sauce and cook until the sauce thickens and is warmed through, 約 5 分.
  14. Add salt and pepper as desired.
  15. Return the “chicken” to the skillet and toss with the zucchini noodles.
  16. Serve immediately.

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