Takeout-Style Orange “Chicken” Glaze
A sweet and tangy glaze perfect for coating tofu, seitan, or your favorite plant-based proteins. Quick, easy, and delicious!
Equipment
- medium saucepan
- Whisk
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 [30 ml] 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, rice vinegar, soy sauce, orange zest, brown sugar, garlic, ginger, and red pepper flakes in a medium saucepan.
- Bring the mixture to a boil, stirring occasionally.
- Reduce the heat to a simmer and slowly add the cornstarch slurry, stirring constantly until the glaze thickens.
- Lower the heat to keep the glaze warm.
- Toss with your favorite protein, such as pan-fried seitan or tofu, to coat evenly.
Notes & Wine Advice
Serving Tip:
Serve this glaze-coated protein over steamed rice or noodles, garnished with green onions and sesame seeds for a complete, flavorful meal.
Wine Advice:
Pair with a dry Riesling or Gewürztraminer for a delightful balance to the tangy and sweet flavors.
Nutrition values
Calories: 120 kcal | koolhydraten: 28 g | Eiwitten: 1 g | Vet: 0 g | Suiker: 23 g
