Take-Out Fake-Out Vegan Orange Chicken

I love those Thai and Chinese restaurants that have vegan or vegetarian versions of the popular dishes, like sesame “chicken” or orange “chicken.” But what I love even more is being able to make a delicious take-out fake-out version for myself at home. This recipe fits the bill for that with an incredibly simple adaptation of Orange Chicken, using seitan.

Vegan Orange Chicken

Author/Source:

Kristi @ Onceamonthmom.com

Ingredients:

Sauce:

• 1.5 cups water
• 2 tablespoons orange juice
• 0.25 cups lemon juice
• 5 tablespoons white vinegar
• 2.5 tablespoons soy sauce
• 1 tablespoons orange, zested
• 0.75 cups brown sugar
• 1 teaspoons ginger root, minced
• 3 teaspoons garlic, minced
• 0.25 cups green onion chopped
• 0.25 teaspoons red pepper flakes, or hot chili oil
• 0.5 teaspoons sesame oil
• 3 tablespoons cornstarch
• 2 tablespoons water

Seitan:

• 8 ounces seitan, cut in bite sized pieces
• 0.25 cups flour*
• 0.25 teaspoons salt*
• 0.25 teaspoons pepper*
• 3 tablespoons olive oil*

*serving day only

Directions:

Pour water, orange juice, lemon juice, white vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, sesame oil and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes. Place the seitan pieces into a resealable plastic bag. When contents of saucepan have cooled, pour half of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate for 1 hour. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated seitan pieces, seal the bag, and shake to coat. Heat the olive oil in a large skillet over medium heat. Place seitan into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch with a bit of water; stir into the sauce. Reduce heat to medium low, add the seitan pieces, and simmer, about 5 minutes, stirring occasionally. Serve with brown or basmati rice. Garnish with green onions, and orange slices.

Freezing Directions:

Place sauce in gallon freezer bag and freeze. Place seitan among freezer bags and freeze. To serve: Thaw. Mix sauce and seitan. Marinate 1 hour. Flour and brown seitan. Add sauce and seitan to skillet and heat. Serve over rice.

Servings: 4

**conversion chart image provided by Erik Spiekermann

This Post will be linked at:

• Mouthwatering Mondays at A Southern Fairytale
• Monday Mania at The Healthy Home Economist (Real Food)
  
• Just Another Meatless Monday at Hey What’s For Dinner Mom? (Vegetarian)
  
• Meatless (Vegan) Mondays at Veggie Converter (Vegan)

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This entry was posted on Monday, June 18th, 2012 at 11:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.