Vegan Orange Chicken Recipe (soy curls) (2024)

FAQs

Do you have to soak soy curls? ›

Soy curls come dehydrated, so you will need to soak them in hot water to reconstitute them first. They have a nice chewy texture and a very neutral flavor, so they're a great canvas for any of your favorite spices and sauces.

Tofu – If you can't find soy curls, you can substitute them with extra firm tofu instead. Simply pan-fry, air fry, or bake the tofu cubes first, then add them in with the stir fry veggies at the very end.

2 Sticky Vegan Orange Chicken

Transform tofu with a simple sauce of orange juice, tamari, ginger, sriracha, maple syrup, and cornstarch. This basic recipe comes together in about a half hour, and it uses a brilliant tofu freezing technique to get the chewy, meaty texture just right.

Whether Orange Chicken is baked or fried, it can get soggy if left to sit for too long once combined. To prevent soggy chicken, serve immediately or store the chicken and sauce separately, then combine when reheating.

Soy curls come dehydrated and require soaking before use. Soak in warm water for 10 minutes. Be careful not to soak for too long or they will become mushy.

Sauté: Warm the oil in a large sauté pan over medium-high heat. Add the soy curls and toss well to evenly coat in oil, then spread them out across the base of the pan. Leave the soy curls alone for 3 to 5 minutes, or until they are slightly golden brown on the bottom.

They're healthy. Soy curls are made from only one ingredient: whole soybeans. This means they provide fiber (6 grams per serving) and a good amount of protein (11 grams per serving, 3 more than tofu).

Soy Curls come dry and need to be rehydrated in order to cook them. They will increase in size as they soak, so an 8-ounce package will actually weigh about 1½ pounds after it's been rehydrated. You need to soak for only about 10 minutes. They then need to be drained of any excess water.

Soy Curls are an all-natural product that do not contain any preservatives or additives. They also contain natural fats and will go rancid when stored on your pantry for long periods of time.

Panda Express have discontinued serving the Beyond Meat orange chicken, the only vegan/vegetarian entree option. They have said this was due to the entree being a limited time item, but the popularity should make them change their minds.

Is orange chicken Chinese or Japanese? ›

While the orange chicken is one of the most famous Chinese dishes in America, it is a purely American invention, with no authentic Chinese resturants or restaurants in China serving this dish.

Arrowroot powder: Arrowroot powder is a fine, gluten-free powder you can use in place of cornstarch as a thickening agent because it has a similar thickening power. Substitute arrowroot powder one-to-one for cornstarch.

To thicken the sauce, pour it into a small saucepan on the stove over medium-high heat. In a small bowl, combine 2 tablespoons cornstarch with 2 tablespoons water to make a cornstarch slurry. Once the sauce starts to bubble in the pan on the stovetop, add the cornstarch slurry and stir to combine.

Ingredients: dark meat chicken, water, sugar, distilled vinegar, modified food starch, corn starch, potato starch, contains less than 2% of: wheat, orange extract, caramel color, salt, garlic, phosphoric acid, rice wine, sesame oil. *The dish uses a proprietary batter and sauce.

Although not necessary, soaking the dried beans can speed up cooking significantly. To pre-soak soybeans (not in the Instant Pot), immerse the beans in 4 times their volume of water for 4-6 hours. Use four cups of water in the Instant Pot for every 2-3 cups of soaked soybeans.

Soak Soy Curls™

Place 1/2 of an 8 oz. bag of Soy Curls™ (approx. 2 1/2 cups) in a container large enough to cover with warm water and soak for 8-10 minutes to re-hydrate, then drain excess water.

Soaking at 40 °C to 60 °C can decrease lipoxygenase activity and thus improve the digestibility of soybean proteins. However, high soaking temperatures induce greater loss of solids, such as proteins and isoflavones, into the aqueous medium.