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Name: Vegan Orange Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 c Vegan Soy Curls and/or TVP Chunks I liked the comb; 1/2 tbsp Salt; 1/2 tsp Pepper; 1/2 c Cornstarch; 1-1/2 c Flour; 1 Flax "Egg" 1 tbsp ground flax PLUS 3 tbsp water allow to sit for at least 10 minutes; 1-1/4 c Water; 1 tsp Oil; FOR COOKING:; 1-2 tbsp Oil for pan-frying; FOR THE ORANGE SAUCE:; 1/2 tbsp Oil; 1/8 tsp Dried Red Pepper Flakes/Chili Flakes; 1 clove Fresh Garlic minced; 1/2 tsp Fresh Ginger grated; 2 tbsp Sugar; 1/4 c Brown Sugar; 1 c Orange Juice *this was the only deviation I made f but it also made more sauce.; 2 tbsp White Vinegar; 1 tbsp Soy Sauce or Tamari; 1/2 teaspoon sesame oil; FOR THE CORNSTARCH SLURRY:; 2 tbsp Water; 2 tbsp Cornstarch; FOR SERVING:; 1 recipe My Copycat Panda Express Fried Rice; pinch Salt do not omit this - I promise you it elevates the flavor of the dish!; Orange Zest and/or Wedges for garnish; 1-2 Scallions/Green Onions for garnish

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INGREDIENTS

2 c Vegan Soy Curls and/or TVP Chunks I liked the comb
1/2 tbsp Salt
1/2 tsp Pepper
1/2 c Cornstarch
1-1/2 c Flour
1 Flax "Egg" 1 tbsp ground flax PLUS 3 tbsp water ; allow to sit for at least 10 minutes
1-1/4 c Water
1 tsp Oil
FOR COOKING:
1-2 tbsp Oil for pan-frying
FOR THE ORANGE SAUCE:
1/2 tbsp Oil
1/8 tsp Dried Red Pepper Flakes/Chili Flakes
1 clove Fresh Garlic ; minced
1/2 tsp Fresh Ginger grated
2 tbsp Sugar
1/4 c Brown Sugar
1 c Orange Juice *this was the only deviation I made f ; but it also made more sauce.
2 tbsp White Vinegar
1 tbsp Soy Sauce or Tamari
1/2 teaspoon sesame oil
FOR THE CORNSTARCH SLURRY:
2 tbsp Water
2 tbsp Cornstarch
FOR SERVING:
1 recipe My Copycat Panda Express Fried Rice
pinch Salt do not omit this - I promise you ; it elevates the flavor of the dish!
Orange Zest and/or Wedges for garnish
1-2 Scallions/Green Onions for garnish

INSTRUCTIONS

TO PREPARE THE VEGAN SOY CURLS:

Place the soy curls/tvp chunks into hot water and allow to sit, submerged, for at least 10-15 minutes. They will expand. Drain and press dry with paper towels. Allow to continue to air dry as we prepare the rest of this recipe. They do not need to be completely dry.

TO MAKE THE BATTER:

Whisk to combine the salt, pepper, cornstarch, and flour.

Add the flax "egg", water, and oil until it reaches the consistency of pancake batter. Thin enough to coat, thick enough to adhere.

Add the soy curls/tvp chunks to the batter and at this point, you could refrigerate for up to 30 minutes while you prepare the rice if you wish. Otherwise, it is completely fine to cook right away.

Preheat a wok or large skillet. Add oil.

Drain the excess batter off of the soy curls/tvp chunks and gently place into the oil. I find it easiest to work in batches and use a kitchen spider/strainer or fork to be sure I don't get too much of the excess batter into my final product.

Cook until golden brown on one side, flip and repeat. Remove to paper towels to drain. They will continue to crisp as they sit.

TO MAKE THE ORANGE SAUCE:

Combine the red pepper flakes, ginger, and garlic with the sugar, brown sugar and orange juice. Add to the pan and allow the sugars to fully dissolve in the liquid.

Add in the vinegar and soy sauce, and stir to combine. In the original recipe, they add the sesame oil at the end, I added it here. Either way is acceptable.

Add the cornstarch and water together and whisk to combine. Add to the pan and stir.

Continue to cook the sauce until thickened. If it's too thick, add more orange juice to thin.

Add in the cooked soy curls/tvp chunks and stir until completely coated in the sauce. Remove to a plate of the Copycat Panda Express Fried Rice.

Garnish with orange wedges and/or zest and green onions.

Sprinkle with a pinch of salt and enjoy!

NOTES

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Vegan Orange Chicken

2 c Vegan Soy Curls and/or TVP Chunks I liked the comb
1/2 tbsp Salt
1/2 tsp Pepper
1/2 c Cornstarch
1-1/2 c Flour
1 Flax "Egg" 1 tbsp ground flax PLUS 3 tbsp water allow to sit for at least 10 minutes
1-1/4 c Water
1 tsp Oil
 FOR COOKING:
1-2 tbsp Oil for pan-frying
 FOR THE ORANGE SAUCE:
1/2 tbsp Oil
1/8 tsp Dried Red Pepper Flakes/Chili Flakes
1 clove Fresh Garlic minced
1/2 tsp Fresh Ginger grated
2 tbsp Sugar
1/4 c Brown Sugar
1 c Orange Juice *this was the only deviation I made f but it also made more sauce.
2 tbsp White Vinegar
1 tbsp Soy Sauce or Tamari
1/2 teaspoon sesame oil
 FOR THE CORNSTARCH SLURRY:
2 tbsp Water
2 tbsp Cornstarch
 FOR SERVING:
1 recipe My Copycat Panda Express Fried Rice
 pinch Salt do not omit this - I promise you it elevates the flavor of the dish!
 Orange Zest and/or Wedges for garnish
1-2 Scallions/Green Onions for garnish

TO PREPARE THE VEGAN SOY CURLS:
Place the soy curls/tvp chunks into hot water and allow to sit, submerged, for at least 10-15 minutes. They will expand. Drain and press dry with paper towels. Allow to continue to air dry as we prepare the rest of this recipe. They do not need to be completely dry.
TO MAKE THE BATTER:
Whisk to combine the salt, pepper, cornstarch, and flour. 
Add the flax "egg", water, and oil until it reaches the consistency of pancake batter. Thin enough to coat, thick enough to adhere.
Add the soy curls/tvp chunks to the batter and at this point, you could refrigerate for up to 30 minutes while you prepare the rice if you wish. Otherwise, it is completely fine to cook right away.
Preheat a wok or large skillet. Add oil.
Drain the excess batter off of the soy curls/tvp chunks and gently place into the oil. I find it easiest to work in batches and use a kitchen spider/strainer or fork to be sure I don't get too much of the excess batter into my final product.
Cook until golden brown on one side, flip and repeat. Remove to paper towels to drain. They will continue to crisp as they sit.
TO MAKE THE ORANGE SAUCE:
Combine the red pepper flakes, ginger, and garlic with the sugar, brown sugar and orange juice. Add to the pan and allow the sugars to fully dissolve in the liquid.
Add in the vinegar and soy sauce, and stir to combine. In the original recipe, they add the sesame oil at the end, I added it here. Either way is acceptable.
Add the cornstarch and water together and whisk to combine. Add to the pan and stir.
Continue to cook the sauce until thickened. If it's too thick, add more orange juice to thin.
Add in the cooked soy curls/tvp chunks and stir until completely coated in the sauce. Remove to a plate of the Copycat Panda Express Fried Rice. 
Garnish with orange wedges and/or zest and green onions.
Sprinkle with a pinch of salt and enjoy!

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Nutrition

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Serving Size: 1 (294g)
Recipe Makes: 1

Calories: 1011
Calories from Fat: 426 (42%)

Amt Per Serving		% DV

	Total Fat 47.3g	63 %
	Saturated Fat 6.2g	31 %
	Monounsaturated Fat 13.3g
	Polyunsanturated Fat 25.6g
Cholesterol 0mg		0 %
Sodium 7795.8mg		269 %
Potassium 206.9mg		5 %
Total Carbohydrate 147.2g		43 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 146.5g
Protein 2.1g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1011

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