5 from 1 vote
vegan orange chicken 2
Vegan Orange Chicken
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

A Vegan Orange Chicken Stir-Fry that tastes just like Panda Express only using Baked Cauliflower Bites instead. Completely Vegan and Fat-Free.

Course: Main
Cuisine: Chinese
Servings: 4 servings
Author: Chuck Underwood
Ingredients
  • 1 head Cauliflower (small)
  • 8 oz Mushrooms
  • 1 Red Bell Pepper
  • 1 bunch Green Onions (sliced into 1" pieces)
The Batter
  • 1 cup Flour
  • 1 cup Unsweetened Almond Milk
  • 2 tsp Garlic Powder
  • 1/4 tsp Salt
  • 1/4 tsp Ground Pepper
The Sauce
  • 1/2 cup Vegetable Broth (low sodium)
  • 1/3 cup Rice Wine Vinegar
  • 1/4 cup Brown Sugar
  • 1/4 cup Soy Sauce (low sodium)
  • 2 Tbs Orange Juice
  • 2 Tbs Maple Syrup
  • 1 tsp Orange Zest
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Ground Ginger
  • 2 Tbs Cold Water
  • 1 Tbs Arrowroot Powder (or Cornstarch)
Instructions
  1. Prepare rice as directed.
  2. Preheat oven to 450 degrees.

  3. Wash and cut a small head of cauliflower into bite-sized chunks.

  4. Prepare batter in a large bowl and dip cauliflower pieces in batter until completely covered
  5. Place the cauliflower pieces on a parchment-lined cookie sheet and bake for 20 minutes

  6. Place all sauce ingredients except arrowroot and water in a medium-sized saucepan and bring to a simmer.

  7. Mix arrowroot and water to make a slurry and add to sauce to thicken

  8. Add mushrooms to a Wok or large pan and stir fry in a little veggie broth until softened
  9. Add red bell pepper and green onions and continue to stir-fry until softened

  10. When the cauliflower pieces are baked, stir them into the stir-fry and add sauce.

  11. Stir well until everything is completely coated and simmer for a few minutes until heated through.
Recipe Notes

Tips Are Always Welcome