Today’s This Week’s Cravings theme is INTERNATIONAL FOODS and I’m sharing Vegan Orange Chicken.

Vegan Orange Chicken

Ingredients

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

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

Method

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.

Continue to Content

Orange Chicken {Vegan, Whole Food}: This Week’s Cravings {INTERNATIONAL FOODS}

Yield: 4

vegan whole food orange chicken

Print

Ingredients

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

Instructions

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. When contents of saucepan have cooled, pour half of sauce into bag.
6. Reserve the remaining sauce. Seal the bag, and refrigerate for 1 hour.
7. In another resealable plastic bag, mix the flour, salt, and pepper.
8. Add the marinated seitan pieces, seal the bag, and shake to coat.
9. Heat the olive oil in a large skillet over medium heat.
10. Place seitan into the skillet, and brown on both sides.
11. Drain on a plate lined with paper towels, and cover with aluminum foil.
12. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat.
13. Mix together the cornstarch with a bit of water; stir into the sauce.
14. Reduce heat to medium-low, add the seitan pieces, and simmer, about 5 minutes, stirring occasionally. Serve with brown or basmati rice.
15. Garnish with green onions, and orange slices.

The Results

Wow. So, so good. For some unbeknownst reason, the kids wouldn’t try it. But Mr. Meaty and I loved it. Delicious and so simple!

<img border=”0″ src=”http://i1112.photobucket.com/albums/k498/Hudgens6/Buttons/ThisWeeksCravingsButton.jpg”/>

My This Week’s Cravings co-hostesses are: Tina at Moms Crazy Cooking and Nicole at The Daily Dish. As hostesses, we will try our hardest to visit as many of the links we can. We all enjoy your links and look forward to gathering recipes each week.The party has a few SIMPLE RULES and all of the themes for the entire year are list here on the THIS WEEK’S CRAVINGS tabat Moms Crazy Cooking. Plan ahead, check out the weeks you want to make sure to link up or just browse them to see what’s going on.

This Week’s Cravings Upcoming Linky “THEMES”
Here is a complete list of the past and what’s coming up next on THIS WEEK’S CRAVINGS!

• 6/25/2012: Summer Berry Recipes (Strawberries, Blueberries, Raspberries)
• 7/2/2012: July 4th (Red, White & Blue)
• 7/9/2012:  FRIED FOODS
• 7/16/2012:  Seafood Recipes

If you are a regular link-up we’re excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don’t feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!