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Orange Chick'n

Nicole Kearsley
Why order takeout when you can make a better version at home? Mmmm this is so good.
5 from 7 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine American, Vegan
Servings 2


  • 1 cup Rice Of Choice
  • 1 tablespoon Minced Fresh Ginger
  • 2 Cloves Garlic
  • 1 Orange
  • 3 tablespoon Tamari
  • 1.5 tablespoon Rice Vinegar
  • 1 tablespoon Sugar
  • 3 tablespoon Cornstarch
  • 1 tablespoon Sesame Seeds
  • 1 package Gardeine Chick'n or 10 oz seitan
  • 10 ounces Vegetables green beans, carrots
  • 3 Scallions


  • Prepare rice according to package directions.
  • While rice is cooking, slice green beans, carrots, and scallions. Peel and mince ginger & garlic. Zest and halve the orange. Juice the orange into a medium bowl and add the minced ginger, minced garlic, orange zest, tamari, rice vinegar, and turbinado sugar. Whisk the orange sauce to dissolve the sugar.
  • In a large bowl, whisk together the cornstarch, sesame seeds, 2 tbsp water, and a pinch of salt and pepper. Add the sliced seitan to the bowl and toss to coat.
  • In a large skillet over medium-high heat add 1 Tbsp oil. Once hot, add carrots and green beans, stir fry 2 to 3 minutes. Add ΒΌ cup water. Cover and cook until crisp-tender, approximately 2 to 3 minutes. Remove from heat, set aside.
  • Return skillet to stove over medium-high heat with 2 tbsp vegetable oil. Once hot, add the seitan and cook until browned on all sides, about 5 to 6 minutes. Return vegetables to skillet. Add the orange sauce and cook until the sauce is slightly thickened about 2 to 3 minutes.
  • Serve orange chicken and vegetables over rice. Sprinkle with sliced scallions.


GARDEIN CHICK'N: This recipe would translate well to tofu as well.