Vegan Orange Soy Curl Chicken
Recipe type: Entree
Cuisine: Chinese
  • For the Soy Curls
  • 1 package Butler Soy Curls
  • 2 Tbs. arrowroot powder
  • 2 tsp. garlic powder
  • 2 tsp. paprika
  • 1 tsp. kosher salt
  • ½ tsp. 5-spice powder
  • Vegetable oil, for frying
  • For the dish
  • 2 Tbs. vegetable oil
  • 3 stalks celery, chopped
  • 3 carrots, julienned
  • 3 scallions, chopped
  • 1 red bell pepper, chopped
  • ½ lb. green beans, chopped
  • ¾ cup fresh orange juice
  • ¼ cup fresh lemon juice
  • ⅓ cup brown rice vinegar
  • 3 Tbs. gluten-free tamari
  • ¾ cup brown sugar
  • 2 tsp. Sriracha hot sauce
  • 4 cloves garlic, minced
  • 1 Tbs. fresh ginger, grated
  • 1 Tbs. arrowroot +3 Tbs. cold water
  • Scallion greens for garnish
  • Brown rice
  1. Empty the soy curls into a bowl and cover with hot water. Let stand 10 minutes until softened. Gently squeeze out the excess liquid and pat dry. Toss with arrowroot powder, garlic powder, paprika, salt and 5-spice powder.
  2. In a deep saute pan or wok, heat a few spoons of vegetable oil over medium-high heat. Cook the soy curls until browned, about 6 minutes per side. Transfer to a bowl and try not to eat them.
  3. In the same pan, heat more oil and add the celery, carrots, scallions, bell peppers and green beans. Saute over high heat until the veggies begin to soften. They should be crisp=tender. Transfer the veggies to a bowl and set aside.
  4. In the same pan, add the orange juice, lemon juice, brown rice vinegar, tamari, and Sriracha. Mix in the brown sugar, garlic, and ginger until you have a smooth sauce. Taste for seasoning adjustments. Bring the sauce to a boil, then reduce the heat and let simmer a minute or two.
  5. In a mug, mix the arrowroot powder and water. Pour this into the sauce and mix well. Quickly add the soy curls back into the sauce and toss to coat. Add the veggies back to the pan and toss to coat in the sauce. Garnish with scallion greens and serve with rice.
Recipe by The "V" Word at