Sweet and Sour Orange Chik'n and Vegetables
An oil-free whole food plant-based version of the classic with tons of rainbow veggies to enjoy!
Equipment
- stove
Ingredients
- 2 cups Butler soy curls
- 1-2 cups hot water
- 6-10 cups stir fry vegetables*
- 1 cup orange juice
- ½ cup applesauce
- ½ cup low sodium soy sauce
- 2 Tbsp arrowroot starch (or 1 Tbsp cornstarch)
- 1 Tbsp chili garlic sauce**
- 1 Tbsp minced ginger
- 2 Tbsp rice wine vinegar
- 1 Tbsp minced garlic
- 2 tsp sesame seeds
- 2 Tbsp maple syrup
- 1 tsp sesame oil (optional)
Instructions
- In a measuring cup, pour the hot water over the soy curls; set aside.
- In a very large pan or pot, sauté the vegetables on medium heat.
- Drain the soy curls very well and add to the pan with the vegetables and sesame oil (if using).
- Sauté until the soy curls are slightly dry and starting to brown and vegetables are cooked to your prefernce.
- Whisk together the remaining ingredients in a small bowl or measuring cup.
- Pour the sauce over the soy curl-vegetable medley and increase slightly, if necessary.
- Stir occasionally until mixture thickens, about 3-5 minutes.
- Serve over brown rice or quinoa, if desired.
- Store any leftovers covered in the refrigerator for 3-4 days.
Notes
* Stir fry vegetables can include onions, bell peppers, broccoli, cauliflower, carrots, zuchini, squash, chard or kale, mushrooms, water chestnuts, bean sprouts, green beans, edamame, sugar snap peas, and so on. I sometimes use a frozen medley but other times I use whatever I have on hand. The sky is the limit - enjoy your favorite vegetables and eat the rainbow!!
** I love chili garlic sauce. If you don’t have any, just use a sprinkling of red pepper flakes or siracha. Adjust the amount based on your spicy/heat preference. If you prefer mild food, start with 1 tsp chili garlic sauce or a tiny dash of red pepper flakes. You can always add more.