Crispy Orange Chicken

This dish resembles and tastes like Orange Chicken.  Tools are a rice cooker, wok, and one sauce pan along with mixing bowls and a baking sheet.   This is similar to my Crispy Orange Cauliflower, except I am using Butler Soy Curls as the “chicken.”

I think this recipe also lends itself very well to modifications.  Use many different veggies you have laying around.

The dish is easy to make.  In order of prep… preheat the oven.  Soak, and then fry the soy curls. Set aside.  Make the sauce in one pot.  When the sauce starts to simmer, start cooking veggies in the wok.  Turn the heat down on the sauce and let it set.  Mix the veggies, sauce, and soy curls. Serve with rice.  I am including two different variations on the sauce.  Use whatever you like, both are good.




  • 1 package Butler Soy Curls
  • 2 Tbs. arrowroot powder
  • 2 tsp. garlic powder
  • 2 tsp. paprika
  • 1 tsp. kosher salt
  • ½ tsp. 5-spice powder
  • Vegetable oil, for frying

Soy Curls Instructions:  

Empty the soy curls into a bowl and cover with hot water. Let stand 10 minutes until softened. Gently squeeze out the excess liquid and pat dry. Toss with arrowroot powder, garlic powder, paprika, salt and 5-spice powder.

In a deep saute pan or wok, heat a few spoons of vegetable oil over medium-high heat. Cook the soy curls until browned, about 6 minutes per side. Transfer to a bowl and try not to eat them.


  • 8 oz Mushrooms (normal size pack, can be any kind), sliced (or chopped if you are trying to hide them from the kids)
  • 1 Red Bell Pepper or mix with green and yellow
  • 1 bunch Green Onions, chopped
  • 2 stalks celery sliced
  • Optional to add some carrots, onions, and broccoli
  • Rice  (I like white short grain, but you can use brown)
  • 2 Tbs Peanut Oil (use vegetable broth for frying if wanting a low fat or no oil recipe)

Veggie Instructions:  Stir fry in a little olive oil or veggie broth the veggies, until softened.  If you are including carrots, broccoli, onions… cook them first as they will take longer.  Then add bell peppers.  Last to add would be mushrooms.  You don’t want totally limp…or totally hard.  You want your veggies semi-flacid.

The Sauce (variation 1)
  • 1/2 cup Vegetable Broth
  • 1/2 cup Rice  Vinegar
  • 1/2 cup Sugar  (feel free to use less if you want it less sweet)
  • 4T Soy Sauce
  • 2T Orange Juice
  • 2T Brown Sugar (light or dark)
  • 1 tsp Orange Zest (use zest from one orange)
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Ground Ginger or 1/2tsp fresh grated ginger
  • Red pepper flakes (optional)
  • 2T Corn Starch/Arrowroot
  • 2T Cold Water

Sauce 1 Instructions: Add all ingredients except corn starch/arrowroot powder and water to a sauce pan.  Bring to a simmer.  Mix corn starch and water into a slurry and add to sauce pan.  Stir.  Cook until thickened.

The Sauce (variation 2)

  • ¾ cup fresh orange juice
  • ¼ cup fresh lemon juice
  • 1/3 cup rice vinegar
  • 3 Tbs. soy sauce
  • ¾ cup brown sugar
  • 2 tsp. Sriracha hot sauce
  • 4 cloves garlic, minced
  • 1 Tbs. fresh ginger, grated or 1 tsp ground ginger powder
  • 2 Tbs. arrowroot/corn starch +2 Tbs. cold water


Sauce 2 Instructions: Add the orange juice, lemon juice, brown rice vinegar, tamari, and Sriracha in a sauce pan. Mix in the brown sugar, garlic, and ginger until you have a smooth sauce. Taste for seasoning adjustments. Bring the sauce to a boil, then reduce the heat and let simmer a minute or two. In a mug, mix the arrowroot powder (or corn starch) and water. Pour this into the sauce and mix well.  Simmer until thickened.

  1.  Add sauce to veggies.  Stir to coat.  Add soy curls.  Stir.  Serve over rice.