Vegan Orange ?Chicken? Bento Box

Today is Thanksgiving but I’m not cooking a bird or cooking anything!  Although we are big fans of being thankful, we are bigger fans of rest and relaxation!   In observance of this holiday, Saba Man and I are taking it very easy, feeling thankful to our family, friends and counting all of our blessings!   To celebrate we are just chilling out at home with the kitties and plan to go out for a bite to eat, probably Indian or Chinese food!

So, with that said and with today’s “free time”, I’m posting a recipe for orange ”chicken” .    It’s yummy and very bento friendly.   A vegan recipe, but you can certainly substitute the seitan with real chicken. 

Vegan Orange Wheat Meat

 

Sauce:

1/2 cups water
1 cup orange juice
1/4 cup lemon juice
1/4 cup rice vinegar
2 1/2 tablespoons soy sauce
1/4 cup brown sugar or brown rice syrup
1/2 teaspoon minced fresh ginger root
1/4 teaspoon minced garlic
pinch of red pepper flakes (optional)
pinch of grated orange zest
 sesame seed for garnish

 

Thickener 

3 tablespoons cornstarch
2 tablespoons water

 

Wheat Meat:

2  cups of seitan pieces (I used  the “chicken” flavored variety)
1/2 cup all-purpose flour
1/2 cup cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
1/4-1/2 cup vegetable  oil

 

Pour the water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool  for about 15 minutes.

Place the seitan pieces into 1 cup of the above marinade and refrigerate for at least 1 hour.  Reserve the remaining sauce.

In a resealable plastic bag, mix the flour, cornstarch, salt, and pepper. Add the marinated seitan  pieces, seal the bag, and shake to coat.

Heat the oil in a large skillet over medium heat. Place seitan into the skillet, and brown on both sides.  (don’t overcook the seitan) Drain and keep warm. 

Pour out any remaining oil and wipe clean, and add the reserve  sauce.  Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Stir until thickened.  Turn off heat and add the seitan pieces and coat with the sauce.

Serve over rice and garnish with sesame seeds.

If packing into your bento box, drain and cool completely before adding.

The snack bento box in the photo features, the Orange “Chicken”, vegan fried brown rice, made with onions, green onions, garlic, shoyu, and peas.  Sliced radish flowers, cucumbers and sweet potatoes fill in the rest of the box.

If you are celebrating Thankgiving today, hope you are having a fun time feasting with family and friends!   To everyone else, have a safe and happy day!

Note: If you have a recipe you’d like to share, enter it in our bento contest.

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