Take-Out Inspired Vegan Orange Chick’n
Your favorite takeout, now vegan (and from scratch!). Serve over rice, noodles, or veggies for complete satisfaction.
1 package Dr. Praeger’s Classic Chick’n Tenders
3/4 c orange juice
1 tbsp rice vinegar
1 tbsp soy sauce
1/2 tbsp brown sugar
1/2 tsp garlic powder
1/4 tsp ground ginger
Zest of 1/2 orange
1/8 tsp red pepper flakes (more if you like spice)
1 tbsp + 1 tsp cornstarch
- Preheat oven or toaster oven to bake at 450˚F. Place frozen tenders on an ungreased baking pan. Bake approximately 7 minutes per side, until heated through and well browned. Carefully chop into pieces.
- In a bowl, add OJ, rice vinegar, soy sauce, sugar, garlic powder, ginger, orange zest, and red pepper flakes; whisk together. Add chick’n; stir. Let sit for 5 mins.
- In a medium skillet over medium heat, add chick’n and marinade.
- In a small bowl, add starch. Slowly pour in a little bit of hot water, stirring, to make a slurry. Pour in the slurry; stir. Cook for 8-10 minutes, stirring, until thick.