Orange Chick’n Stir Fry with Carrots and Green Beans
Hi from PA, where we are staying home to flatten the curve!
While we are certainly experiencing an unprecedented situation - as a nation, as global citizens, as one people, one species - I can tell you one thing for sure: if you’re cooped up at home, you might as well cook!
When I am able to focus on the creativity of crafting a dish, everything else just melts away. I love being able to focus on the joy of experimentation, testing different flavors together, with the goal of creating a delicious dish that satisfies my craving of the moment. If I am able to focus on my freedom to create and experiment, cooking can feel surprisingly therapeutic!
Do you enjoy experimenting with different flavors and being creative in the kitchen? Do you also feel free and relaxed when you can cook without a time limit? Let me know in the comments! :)
This particular dish was inspired by the savory cover of this plant-based Mindful Chick’n, from Sweet Earth. In case you haven’t heard of them, Sweet Earth is a line of plant-based products by Nestle. Now before you go thinking I support Nestle (this conglomerate corporation has been known to do some pretty terrible things such as exploiting child labor) — I did not pay for this product, but got it for FREE through an app called Ibotta!
This is not a sponsored post, and I didn’t receive the Mindful Chick’n through any special means - just by being a normal Ibotta user! And this is why I recommend Ibotta to my friends. They often have plant-based offers and will give you money back on certain product purchases - for instance, $1.00 back if you buy Silk Oatmilk ice cream, $1.50 back on any Miyoko’s product, or get the full value back of a particular product, such as this Mindful Chick’n!
Check out these past Ibotta offers:
Once you reach $20 in your Ibotta app, you can cash out and keep the money, or buy giftcards through the app. Ibotta also offers to add to your total if you’re going to cash out for a giftcard, OR use Pay with Ibotta, where you can pay for certain things using the app and get another discount. It’s pretty awesome!
To date, I have saved….drum roll….$375.72 by using the Ibotta app over the past 2 years!!
If you’re interested in trying Ibotta and saving money on groceries, use my referral code: NPGDLGN
Or sign up using this link! → TRY IBOTTA AND SAVE ON GROCERIES, NEW PRODUCTS, AND EARN CASH BACK ON GROUPON, FOOD DELIVERY, AND MORE!
Ibotta helps me save money when trying new plant-based products, which is something I always look forward to! Plus, you can save 10 cents, 25 cents, 50 cents, or $1.00 (depending on the offer) just for redeeming any receipt and buying ANYTHING. That’s free money just for going grocery shopping! As you can see, those pennies add up! :)
Now back to the recipe! Since this was a dinner experiment and I didn’t plan on photographing this dish for my blog, I only have a few photos and, let’s be honest, they look a bit boring. When I make this again I will definitely try to update the photos on this post with some that look more…ap-peel-ing :) Orange you glad I made that joke? Ahem…
Whether you decide to go coupon-hunting to get a deal on this chick’n, download Ibotta to get some money back on your grocery receipt, or just try this recipe, this Vegan Orange Chick’n Stirfry is sure to be a hit with your plant-based friends and omnivores alike! Try this 30-minute meal for dinner today!
Orange Chick’n Stir Fry with Carrots and Green Beans
This fresh orange chick’n recipe will reaffirm your life choices in trying a plant-based diet!
Stir-fry Ingredients
1 Tbsp. olive oil
1/2 large white onion, sliced
1/2 cup baby carrots, sliced lengthwise into matchsticks
1 + 1/2 cups green beans, cut into 4 in. pieces
1 package Sweet Earth Mindful Chick’n, cut into 1-inch chunks
1/4 cup soy sauce
1.5 Tbsp. rice vinegar
1/2 tsp. oregano
2 tsp. garlic powder
2 tsp. ground ginger
1/4 tsp. salt
cracked black pepper to taste (approx. 1 tsp.)
dash of non-dairy milk
1 cup mixed greens
Orange Sauce
1 whole orange (peeled)
2 Tbsp. apple cider vinegar
2 Tbsp. water
1 tsp. corn starch
Make this 30-minute Meal!
Heat olive oil in a large pan or wok over medium-high heat. Add the sliced onion and cook until translucent, stirring occasionally.
Add the sliced carrots, then green beans, soy sauce, garlic, ginger and oregano.
Cut the chik’n into smaller pieces (approx. 1-inch chunks), then add to pan along with rice vinegar. Let cook while you make the sauce.
To make the orange sauce: Peel an orange, then add the orange slices, apple cider vinegar, and water to a blender. Blend on high until smooth.
Pour the sauce into the pan and allow to cook 1-2 mins. Add 1 tsp. corn starch to thicken. (If you like a thinner sauce, start with 1/2 tsp. corn starch and add more if needed!)
Stir well and add salt and pepper. Let it cook, stirring occasionally.
Add a dash of non-dairy milk (I used almond milk). This helps thin the sauce a bit and balance out the acidity from the vinegar.
Cook for another minute or two, then stir in 1 cup mixed greens. Allow the greens to wilt, then it’s ready to serve!
Serve over rice, grains, or on a bed of leafy greens. I served this Orange Chick’n Stir Fry over white rice seasoned with salt, pepper, garlic and ginger. Add walnuts or pistachios (optional) for an extra crunch!
Serves 3-4. Store in a container in the fridge.