Vegan orange chicken (or chick’n, or “chicken” in quotes) transforms a Chinese restaurant favorite into a plant-based treat. This quick and colorful dinner recipe gets its subtle fruity flavor from a splash of fresh orange juice and preserves — orange or apricot.
It feels like meat alternatives are having a moment that’s turning into a movement. Maybe those who want to give up meat but have trouble letting go will be more willing to push ahead. So it’s partially for these kinds of eaters that I experiment with dishes like this easy vegan orange chicken and broccoli.
If you’re like me and tend to get lazy around 6:00 pm, you can use a bottled Asian sauce. Of course, you can also make your own teriyaki marinade if you’re so inclined, and you’ll find an easy recipe following the main recipe card in this post.
Plant-based chick’n alternatives or baked tofu: To explore some of the vegan “chicken” products on the market, see 12 Plant-Based Chicken Alternatives to Look for on Your Next Shopping Trip.
Or, if you’re not a fan of plant-based meat alternatives, this dish can also be made with firm and chewy baked tofu. That’s the nice thing about the moment we’re in — we now have so many options. Let’s make the (plant-based) choices that are best for us!
Feel free to substitute other veggies: Use the vegetables suggested in the recipe or substitute whatever you may have on hand.
For more veganized “meaty” dishes, see lots more in Plant-Powered Protein by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
Vegan Orange “Chicken” and Broccoli
This vegan orange chicken and broccoli makes a quick and colorful dinner. It gets its subtle fruity flavor from a splash of fresh orange juice and preserves.
- 1 tablespoon olive or other vegetable oil
- 1/3 cup bottled kung pao or teriyaki sauce, divided
- 8 - to 9-ounce package vegan chicken-style strips or baked tofu (see Note)
- Juice of 1/2 orange (slice the other half thinly for garnish)
- 1 large or 2 medium broccoli crowns, cut into bite-sized florets
- 4 or 5 stalks bok choy, with greens
- 1 medium red bell pepper, diced
- 2 to 3 scallions, cut into 1-inch lengths
- 1/3 cup orange or apricot preserves, preferably all-fruit
- 2 teaspoons grated fresh or jarred ginger
- Freshly ground pepper to taste
- Hot seasoning like sriracha, to taste
- Hot cooked rice or other grain (see Note)
- Heat the oil and 2 tablespoons of the marinade in a skillet or stir-fry pan. When it’s sizzling hot, add the Beyond Chicken Strips (or the baked tofu; see in Notes). Stir-fry over medium-high heat for 3 to 4 minutes.
- Add the orange juice and broccoli and stir-fry for a minute or so. Then layer on the bok choy, bell pepper, and scallion, but don’t stir in yet.
- In a small bowl, combine the remaining sauce with the preserves and ginger and stir together. Pour over the vegetables and give them a good stir.
- Stir-fry just until the vegetables are tender-crisp — this won’t take much longer, so make sure not to overcook!
- Season with pepper and add some hot seasoning if you’d like (or just pass it around). Serve at once on its own or over hot cooked grains. This makes a pretty bowl, garnished with thin slices of the remaining half of an orange.
Instead of plant-based chicken strips, you can use baked tofu. The 8-ounce package of Soy Boy Tofu Lin® (baked tofu) is a great choice. Cut it into bite-sized strips before adding to the pan.
I happened to have some cooked black rice on hand and I’m glad I did! It makes the presentation that much prettier.
For more like this, see 20+ Vegan “Chicken”-Style Recipes: Classics Made Plant-Based.
- Here are more stir-fries and more ways to veganize classic dishes.
- Explore more delicious vegan broccoli recipes.
Can you refreeze cooked frozen plant based chicken soup?
Meredith, I’m not 100% clear on your question; is it a pb chicken soup you made yourself or a product you bought frozen? Either way, it probably wouldn’t be terrible to refreeze it, though it wouldn’t be as good flavor-wise after two rounds in the freezer!