Vegan Orange Chicken and Rice
A delightful plant-based dish featuring soy curls in a zesty orange sauce served over rice.
Ingredients
For the Base
- 1 cup soy curls Hydrated according to package instructions
- 1.5 cups cooked rice Any cooked grain can work
- 2 cups bok choy, chopped Can be substituted with kale or spinach
For the Sauce
- 1 cup orange juice Freshly squeezed preferred
- 1 zest of 1 orange
- 1/4 cup soy sauce Can use tamari for gluten-free
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons brown sugar or maple syrup Maple syrup works as a healthier swap
To Serve
- to taste chopped green onions for garnish
- as needed vegetable broth for sautéing
Instructions
Preparation
- Hydrate the soy curls according to the package instructions. Drain and squeeze out any excess moisture.
- In a mixing bowl, combine the orange juice, zest, soy sauce, minced garlic, grated ginger, and either brown sugar or maple syrup to create a flavorful sauce.
Cooking
- Heat vegetable broth in a pan over medium heat. Add the hydrated soy curls and cook until golden brown and crispy for about 5-7 minutes.
- Pour the orange sauce over the crispy soy curls in the pan. Stir well and cook for an additional 2-3 minutes until everything is well coated.
- In another pan, add a little vegetable broth and sauté the chopped bok choy until it wilts, about 3-4 minutes.
Serving
- Serve the orange soy curls over the cooked rice, garnished with chopped green onions.
Notes
Serve warm immediately after cooking for the best experience. You can prepare the soy curls and sauce in advance and store them separately. Can store in the fridge for 3-4 days.