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]

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Calories

1230

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Ingredients

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
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Preparation

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.
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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.