A flavorful, tangy glaze that adds a delightful twist to any protein. Perfect over seitan, tofu, or Asian-inspired crumbles.
Orange Chicken Glaze
A flavorful, tangy glaze that adds a delightful twist to any protein. Perfect over seitan, tofu, or Asian-inspired crumbles.
Equipment
- pan
- Saucepan
- stirring spoon
- Measuring cups and spoons
Ingredients
- 1½ cups 355 ml water
- 2 tablespoons 30 ml orange juice
- ¼ cup 60 ml lemon juice
- ⅓ cup 80 ml rice vinegar (or 2 tablespoons apple cider vinegar)
- 2½ tablespoons 38 ml soy sauce
- 1 tablespoon 6 g grated orange zest or 1 teaspoon orange extract
- 1 cup 220 g firmly packed brown sugar
- 1 teaspoon minced garlic
- ½ teaspoon freshly minced gingerroot or ¼ teaspoon powdered
- ½ teaspoon red pepper flakes
- 3 tablespoons 24 g cornstarch mixed with ¼ cup (60 ml) water to make a slurry
Instructions
- Combine the water, orange juice, lemon juice, vinegar, soy sauce, orange zest, brown sugar, garlic, ginger, and red pepper flakes in a saucepan.
- Bring to a boil, stirring occasionally.
- Reduce the heat to a simmer.
- Slowly add the cornstarch slurry, stirring as the sauce thickens.
- Lower the heat to keep warm.
- Toss your favorite protein (seitan, tofu, or Asian-inspired crumbles) to coat in the glaze.
Notes & Wine Advice
Serving Tip:
Serve this glaze over your favorite stir-fried vegetables or rice for a complete meal.
Wine Advice:
A light white wine like Sauvignon Blanc pairs wonderfully with this sweet and tangy dish.
Nutrition values
Calories: 90 kcal | Carbohydrates: 22 g | Protein: 1 g | Sugar: 19 g