Name: Vegan Orange Chicken with Soy Curls and Sautéed Bok Choy Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 4 oz soy curls (about 2 packed cups); 2 tablespoons tapioca starch, arrowroot, or cornstarch; 1 cup freshly squeezed orange juice; 6 tablespoons tamari (gluten-free soy sauce); 5 tablespoons maple syrup or sugar (use date paste for Plantricious compliance); 2 tablespoons rice vinegar, plus more to taste; 1 inch fresh ginger root, peeled and grated; 2-3 cloves garlic, grated; Zest of 1 orange; 1 pinch red chili flakes (optional, to taste)

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If you’re craving a dish that bursts with vibrant flavors and feels like a warm hug on your plate, the Vegan Orange Chicken with Soy Curls and Sautéed Bok Choy Recipe is exactly what you need. This recipe cleverly transforms humble soy curls into a golden, crispy delight coated in a tangy, sweet orange sauce that perfectly mimics the beloved classic. Paired with tender, sautéed bok choy, it’s a wholesome, plant-powered meal that’s both comforting and exciting, effortlessly satisfying any takeout cravings in a nourishing, gluten-free, and oil-free way.

Ingredients You’ll Need

The image shows a close-up of a glossy, golden-brown sticky chicken piece held by dark brown chopsticks above a white plate filled with more sticky chicken pieces, green leafy herbs, and sliced light green vegetables on a white marbled surface. The chicken has a shiny sauce coating with small dark bits, and the plate appears full and rich with textured chicken and fresh veggies. A striped cloth is visible in the background. The sunlight highlights the sticky texture and warm color of the chicken. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, fresh ingredients is the secret to this dish’s magic. Each item plays a crucial role in creating a symphony of texture, flavor, and color that feels anything but ordinary.

Soy curls (4 oz, 2 packed cups): These rehydrated soy proteins provide the perfect meaty base with a chewy bite that holds sauces beautifully.
Tapioca, arrowroot, or cornstarch (2 tablespoons): This light dusting crisps up the soy curls and thickens the luscious orange glaze.
Orange juice (1 cup, freshly squeezed): Bright and fragrant, it delivers the star citrus flavor that makes this dish sing.
Tamari (6 tablespoons): A gluten-free soy sauce alternative that adds that necessary salty umami depth.
Maple syrup or sugar (5 tablespoons): Sweetness balances the tangy orange and salty soy flavors perfectly; substitute with date paste for a Plantricious-compliant version.
Rice vinegar (2 tablespoons): Brings just the right amount of tang to elevate the sauce.
Ginger root (1-inch piece, peeled and grated): Adds a warm, spicy kick that pairs beautifully with citrus.
Garlic (2-3 cloves, grated): Infuses the sauce with a pungent, aromatic depth.
Orange zest (from 1 orange): Intensifies the citrus notes, making every bite vibrant and fresh.
Red chili flakes (pinch, optional): For those who like a little heat to balance the sweet and tangy elements.

How to Make Vegan Orange Chicken with Soy Curls and Sautéed Bok Choy Recipe

Step 1: Rehydrate and Prepare the Soy Curls

Start by soaking your soy curls in hot water for about 20 minutes until plump and tender. Once rehydrated, squeeze out the excess water gently with your hands—this step makes sure they crisp up nicely later. Feel free to break them into bite-sized chunks to resemble classic chicken pieces; this also helps the sauce cling better.

Step 2: Coat the Soy Curls

Next, sprinkle the dried soy curls with tapioca, arrowroot, or cornstarch—a simple step that brings an irresistible crispy texture when cooked. Toss them thoroughly to ensure every piece is lightly coated but not clumpy, which sets the stage for that perfect golden crunch.

Step 3: Crisp the Soy Curls

Pop the coated soy curls into an air fryer basket or place them evenly on a parchment-lined baking sheet if using an oven. Air fry at 375°F for 13 to 15 minutes, shaking halfway through to promote even crisping. If baking, give them plenty of space to avoid steaming. The result is edges that are just a little crunchy—a wonderful contrast to the tender interiors.

Step 4: Make the Orange Sauce

While the soy curls are crisping, whisk together the freshly squeezed orange juice, tamari, maple syrup or sugar, rice vinegar, grated ginger, garlic, orange zest, and a pinch of red chili flakes in a medium skillet. Bring the mixture to a gentle simmer, cooking just long enough to soften the garlic and meld the flavors. No thickening agents needed here; the tapioca coating on the soy curls will do the trick beautifully.

Step 5: Combine and Glaze

When the soy curls are golden and lightly crisp around the edges, add them to the skillet with the orange sauce. Toss everything together with care, coating each piece so that the sauce thickens slightly and glazes the soy curls for that finger-licking finish. Cook for an extra minute to let the flavors marry and the sauce cling perfectly.

Step 6: Sauté the Bok Choy

In a separate pan, sauté fresh bok choy with a splash of water and tamari until the stalks are tender and the leaves just wilt. This green side adds a lovely crunch and fresh balance, rounding out the meal with beautiful color and nutrients.

How to Serve Vegan Orange Chicken with Soy Curls and Sautéed Bok Choy Recipe

A white oval plate holds a dish with three main layers. The bottom layer is light brown cooked rice spread evenly across the plate. On top of the rice, there is a generous layer of glazed dark brown cooked meat pieces, with a shiny and sticky appearance, garnished with small bright green cilantro leaves. The sides of the plate are decorated with vibrant green bok choy vegetables, some with darker green leaves and lighter green stems. Small orange slices are placed around the dish adding a fresh contrast. The plate is set on a white marbled surface with some cilantro leaves scattered nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your plate, sprinkle lightly toasted sesame seeds over the orange “chick’n” for a nutty crunch that pairs beautifully with the sauce. Fresh scallions finely sliced or a handful of chopped cilantro add a burst of brightness and freshness, bringing your dish to life and making each bite multi-dimensional.

Side Dishes

This vegan orange chicken shines when served over fluffy steamed rice or quinoa, which soaks up every drop of that sticky, tangy sauce. For an extra burst of color and nutrition, consider adding a simple cucumber salad or pickled vegetables on the side—these contrasts refresh the palate and balance the rich flavors.

Creative Ways to Present

Feeling adventurous? Serve your Vegan Orange Chicken with Soy Curls and Sautéed Bok Choy Recipe in lettuce wraps for a fun, hand-held experience. Alternatively, pack it in bento boxes for a vibrant, wholesome lunch or dinner on the go. The bright colors and enticing aromas make it a feast for both eyes and appetite wherever you enjoy it.

Make Ahead and Storage

Storing Leftovers

You can absolutely enjoy leftovers the next day—the soy curls maintain their texture well if stored in an airtight container in the refrigerator. The sauce will continue to deepen in flavor overnight, making it even more delicious the next day. Just avoid mixing the bok choy in until serving to keep it fresh and crisp.

Freezing

If you want to freeze portions, it’s best to freeze the soy curls and sauce separately from the bok choy. The bok choy doesn’t freeze well because it loses its crispness and becomes watery. Store the soy curls and sauce in a freezer-safe container and thaw overnight in the fridge before reheating gently.

Reheating

Reheat the vegan orange chicken gently in a skillet over medium-low heat to preserve the crispiness of the soy curls and avoid breaking down the sauce. Add a splash of water if needed to loosen the glaze. The bok choy is best reheated separately with a quick sauté or enjoyed fresh and cold as a refreshing contrast.

FAQs

Can I make this recipe oil-free?

Absolutely! This recipe is naturally oil-free, relying on water or tamari to sauté the bok choy and crispy drying techniques for the soy curls. This keeps it light but full of flavor and texture.

What can I substitute for soy curls?

If you can’t find soy curls, jackfruit or extra-firm tofu can be used, though the texture will be slightly different. Tofu benefits from pressing and drying well before coating for the best results.

Is this recipe gluten-free?

Yes! Using tamari instead of regular soy sauce keeps this dish gluten-free. Make sure your starches and other ingredients are certified gluten-free if you have strict dietary needs.

Can I make the orange sauce ahead of time?

You can prepare the orange sauce in advance and refrigerate it for up to 3 days. Reheat gently and stir before tossing with the cooked soy curls for the freshest flavor and best glaze.

How spicy is this dish?

The recipe has only a mild heat from the optional red chili flakes. Adjust the amount to your preference or omit completely if you prefer a sweeter, milder orange chicken experience.

Final Thoughts

This Vegan Orange Chicken with Soy Curls and Sautéed Bok Choy Recipe is one of those meals that wins hearts with every bite. Whether you’re new to vegan cooking or looking for a fresh twist on a favorite takeout classic, this dish brings bold flavors, satisfying textures, and wholesome goodness all in one bowl. I can’t wait for you to try it and see how effortlessly it becomes a family favorite at your table!