Orange Chickn

Source: https://www.youtube.com/watch?v=F2c7sgMJs10&t=190s

Ingredients

• 1 ½ cups rehydrated soy curls (1 heaping cup dried soy curls, rehydrated with 2 cups warm water, drain and squeezed of excess water)
• 1/2 cup arrowroot powder (arrowroot flour/starch)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 cup orange juice
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 3 tablespoons maple syrup
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• zest of 1 orange
• green onions and sesame seeds for garnish (optional)

Instructions

1. Rehydrate the dried soy curls with 2 cups of warm water for 10 minutes. Drain and press any excess water out with your hands.
2. In a small flat dish, mix the arrowroot powder, salt, black pepper, garlic powder, and onion powder. Toss the rehydrated soy curls in the cornstarch mixture until evenly coated.
3. In a large skillet, heat a small amount of oil over medium-low heat. Add the coated soy curls and cook until ‘crispy’.
4. In a separate bowl, combine orange juice, soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, and orange zest.
5. Pour the orange sauce over the crispy soy curls and stir until well coated and heated through. Garnish with green onions and sesame seeds.