This Orange “Chicken” is crisp yet tender with an amazing orange flavor that mingles with the tamari, garlic and ginger. 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 really makes it an extra-special dish that’s extra scrumptious. Enjoy!

Orange ‘Chicken’ With Zucchini Noodles [Vegan]





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 vegan chicken, 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
  •  1/2 red onion, diced
  •  1 red bell pepper, chopped
  •  4 large zucchinis, julienned into noodles
  •  Kosher salt and pepper to taste


For the marinade:
  1. 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.
  2. 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”:
  1. Add the cubes to the marinade and let sit for at least 20 minutes.
  2. Heat the vegetable oil in a large skillet over medium-high heat.
  3. Remove the cubes from the marinade and pat them dry. Reserve the marinade for the noodles.
  4. 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.
For the Zucchini Noodles:
  1. Heat the olive oil in the same skillet over medium heat. Add the garlic and red pepper flakes. Cook 1 minute until fragrant
  2. Add the onion and bell pepper to the skillet and cook for 3 minutes until softened..
  3. Add the zucchini to the skillet and toss to coat in the seasoned oil.
  4. 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.
  5. Add salt and pepper as desired.
  6. Return the “chicken” to the skillet and toss with the zucchini noodles.
  7. Serve immediately.

Nutritional Information

Total Calories (Before Your Choice of Tofu/Vegan Chicken): 1,230 | Total Carbs: 168 g | Total Fat: 58 g | Total Protein: 25 g | Total Sodium: 3,006 mg | Total Sugar: 139 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.