Vegan Orange "Chicken" with Zucchini Noodles
Recipe type: Entree
  • For the marinade
  • 1 Tbs. olive or toasted sesame oil
  • 2 garlic cloves, minced
  • 3 scallions, sliced
  • 1-inch fresh ginger, grated
  • ¼ cup gluten-free, low-sodium tamari
  • ¼ cup orange juice
  • 3 Tbs. brown rice vinegar
  • 2 Tbs. lemon juice
  • ½ cup brown sugar
  • 1 tsp. red pepper flakes
  • 1 Tbs. arrowroot
  • 2 tsp. water
  • For the Orange “Chicken"
  • 2 packages Beyond Meat, cut into cubes or 1 block extra-firm tofu, pressed, drained and cut into cubes
  • 2 Tbs. vegetable oil
  • For the zucchini noodles
  • 1 Tbs. olive oil
  • 3 garlic cloves, minced
  • A pinch of red pepper flakes
  • ½ red onion, diced
  • 1 red bell pepper, chopped
  • 4 large zucchinis, julienne into noodles
  • Kosher salt and pepper to taste
  1. For the marinade:
  2. In a large bowl, combine the olive or sesame oil, garlic, scallions, ginger, tamari, orange juice, brown rice vinegar, lemon juice, brown sugar and red pepper flakes. Mix well.
  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 minutes.
  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, about 8 minutes total. Transfer the “chicken” to a plate.
  9. For the Zucchini Noodles:
  10. Heat the olive oil in the same skillet over medium heat. Add the garlic and red pepper flakes. Cook 1 minute until fragrant
  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, about 5 minutes.
  14. Add salt and pepper as desired.
  15. Return the “chicken” to the skillet and toss with the zucchini noodles.
  16. Serve immediately.
Recipe by The "V" Word at