Description

This vegan orange chicken recipe uses soy curls to create a plant-based, gluten-free, and oil-free dish that is bursting with flavor. The soy curls are coated lightly with tapioca starch and air fried until crisp, then tossed in a tangy, sweet, and slightly spicy orange sauce made from fresh orange juice, tamari, maple syrup, ginger, and garlic. Served with steamed rice and sautéed bok choy, this wholesome whole-foods plant-based meal is perfect for a nutritious and delicious family dinner.

Ingredients

Soy Curls

4 oz soy curls (about 2 packed cups)
2 tablespoons tapioca starch, arrowroot, or cornstarch

Orange Sauce

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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Instructions

Preheat your air fryer or oven to 375°F (190°C).
Soak soy curls in hot water for 20 minutes to rehydrate. Then squeeze out as much moisture as possible with your hands. Optionally, break into bite-sized pieces for easier eating.
Coat soy curls by transferring them to a mixing bowl and sprinkling with tapioca starch (or cornstarch). Toss well to coat evenly.
Cook soy curls: Place the coated soy curls in the air fryer basket, shaking off any excess starch. If using the oven, spread them on a parchment-lined baking sheet without overcrowding. Air fry for 13-15 minutes or bake until edges are just crisp.
Prepare orange sauce: Combine all sauce ingredients in a medium skillet and bring to a simmer over medium heat. Cook for about 20 seconds to tame the garlic’s pungency.
Combine and glaze: Add cooked soy curls to the skillet. Toss thoroughly to coat. Cook for an additional minute until the sauce thickens slightly and clings to the soy curls.
Serve: Plate the orange soy curls over cooked rice with sautéed bok choy. Garnish with sesame seeds, scallions, or cilantro if desired.
Optional tips: For Plantricious compliance, use date paste diluted with water instead of maple syrup or sugar as a sweetener.

Notes

The recipe makes enough sauce to coat double the quantity of soy curls, but some prefer extra sauce on the side—adjust according to taste.
Sauté bok choy simply in a splash of water and tamari until wilted; add a drizzle of sesame oil for extra flavor if desired.
Soy curls and sauce can be prepared in advance, but best results are achieved when cooked just before serving.
Avoid adding extra thickener to the sauce; the tapioca on the soy curls sufficiently thickens and glazes the sauce.
Sweetener choice (maple syrup, date paste, sugar) affects the sauce color, ranging from light to darker hues.