Vegan Orange Chicken

Kristi
The Cook
4 Servings
19 Ingredients
0 Comments

Packed with citrusy zest and just enough spice this Vegan Orange Chicken freezer recipe beats take out any night! Serve with a simple side of fluffy rice or steamed vegetables for an easy weeknight dinner.

4 Servings
19 Ingredients
0 Comments

Ingredients

  • 1 ½ cups Water
  • 2 tablespoons Orange Juice
  • ¼ cups juice Lemon
  • 5 tablespoons Vinegar
  • 2 ½ tablespoons Soy Sauce
  • 1 tablespoon zest Orange
  • ¾ cups Brown Sugar
  • 1 teaspoon peel and mince Ginger, Fresh
  • 3 teaspoons mince Garlic, Cloves
  • ¼ cups dice Green Onion (Scallion)
  • ½ teaspoons Sesame Oil
  • ¼ teaspoons Red Pepper Flakes
  • 1 cup dice Seitan
Serving Day Ingredients
  • ¼ cups Flour, All-Purpose
  • ¼ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 3 tablespoons Olive Oil
  • 3 tablespoons Cornstarch
  • 2 tablespoons Water

Containers

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Pour water, orange juice, lemon juice, white vinegar, and soy sauce into a saucepan and set over medium-high heat.
  2. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, sesame oil and red pepper flakes.
  3. Bring to a boil.
  4. Remove from heat, and cool 10 to 15 minutes.
  5. Place sauce in half of the freezer bags and freeze.
  6. Divide seitan among remaining freezer bags, label and freeze.

Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Mix sauce and seitan. Marinate 1 hour.
  3. In another resealable plastic bag, mix the flour, salt, and pepper.
  4. Strain the seitan, reserving the marinade. Add the marinated seitan pieces, seal the bag, and shake to coat
  5. Heat the olive oil in a large skillet over medium heat.
  6. Place seitan into the skillet, and brown on both sides.
  7. Drain on a plate lined with paper towels, and cover with aluminum foil.
  8. Wipe out the skillet, and add the reserved marinade. Bring to a boil over medium-high heat.
  9. Mix together the cornstarch with the water; stir into the sauce.
  10. Reduce heat to medium low, add the seitan pieces, and simmer, about 5 minutes, stirring occasionally.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Nutrition Facts

  • Not available.

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