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–+ servings
vegan orange chicken over noodles.

Vegan Orange Chicken

Vegan Orange Chicken that will impress your friends and family. Chicken-style seitan & flavorful orange sauce served over thick udon noodles!
5 from 1 vote
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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4
Author: Liv King

Ingredients
 

Vegan Chicken:

Breading:

  • 1 cup All Purpose Flour
  • ½ cup Breadcrumbs check ingredients
  • 2 teaspoon Onion Powder
  • Healthy Pinch of Salt
  • Healthy Pinch of Black Pepper
  • ¾ cup Vegan Chicken Stock from the batch you boil the seitan in
  • ¼ cup Ground Flaxseed or other egg replacer

Orange Sauce:

  • 1 cup Vegan Chicken Stock from the batch you boil the seitan in
  • ½ cup Fresh Orange Juice
  • ½ cup Organic Sugar
  • ¼ cup White Vinegar
  • ¼ cup Soy Sauce I used reduced sodium
  • 1 tablespoon Orange Zest
  • 2 teaspoon Chili Garlic Sauce
  • 2 tbsps Cornstarch

For Serving:

  • Thick Udon Noodles or rice if preferred
  • 1 Red Bell Pepper
  • ½ Red Onion
  • 2-3 tbsps Green Onions

Instructions

  • Make the Chicken-Style Seitan: Add the silken tofu, nutritional yeast, vegan chicken broth, salt, onion powder, sage, thyme, and black pepper to a food processor. Blend until smooth. 
  • In a medium sized bowl, add the vital wheat gluten. Add the tofu mixture to the bowl with the vital wheat gluten and combine with a wooden spoon until just combined. Knead the mixture with clean hands for about 1-2 minutes until it comes together. 
  • On a clean surface, roll the dough in to a log shape and cut in to 4 even pieces. Now, with your hands begin to flatten and pull the seitan pieces. The dough starts to bounce back, that's ok. You don't want them to be too thin. Keep in mind, they double in size once cooked. 
  • Bring a large pot of water to a boil and add in the no chicken bouillon base. I added a few heaping tablespoons for extra flavor. 
  • Once boiling, carefully add the seitan. Cover and reduce to a simmer. 
  • Simmer the seitan for 45 minutes, flipping them over after the first 20 minutes. 
  • After 45 minutes, carefully remove the seitan and let cool. Do not discard the chicken stock. 
  • Breading
    White the seitan is cooling, grab 2 shallow bowls. In the first bowl, add ¾ cup of the reserved chicken stock and stir in the ¼ cup of flaxseed. Set aside to thicken. 
  • In the second bowl, add the flour, breadcrumbs, onion powder, salt, and pepper.
  • Once the seitan is cool enough to be handled, rip it in bite-sized pieces with your hands. I chose to rip it, instead of cutting, to look more like chicken. You only need half of the seitan.
  • Heat a large pot of oil on medium-high heat. *Be careful when frying + turn down heat as needed. 
  • Coat the seitan in the wet dredge, shake off excess, then directly into the flour mixture, again shake off excess. Place carefully in to the hot oil. Fry for 5 minutes or until golden brown, flipping halfway if needed. Drain off excess oil on a paper towel lined baking tray. Continue until all the vegan chicken is breaded and fried. Set aside.
  • Orange Chicken:
    Chop vegetables of choice, I used red peppers and red onions. Add a few drops of oil to a pan and cook until soft and slightly browning.
  • Boil a pot of water and cook noodles according to package. I used thick udon noodles that took 2 minutes to cook. 
  • Combine noodles with the cooked vegetables.
  • While the noodles and veggies cook, place a large sauce pan on medium-high heat. Combine all the orange sauce ingredients except the cornstarch and then add it to the pan. Cook until all the sugar is melted and the sauce is bubbly. Whisking often. 
  • In a small dish, combine cornstarch with 2 tbsps of water. Whisk in the cornstarch slurry to the sauce and continue to cook until it has thickened. Add in the vegan chicken and toss to coat. 
  • Serve your vegan orange chicken over the noodles + veg. Top with green onion. Enjoy!

Notes

Please Note: This Vegan Chicken recipe makes 4 large chicken-style seitan cutlets. I use only 2 for this recipe. If you are serving more people or want leftovers, feel free to use all 4 BUT double all the breading ingredients and the orange sauce. See above for ideas on how to use the other 2 seitan pieces. 
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!