ORANGE CHIPOTLE CHIKIN AND GREEN BEANS

Since my husband bought a double pack of green beans, I had to make something to use up them up. This recipe has a nice balance of sweet and spicy flavor but can be adjusted to suit your own palate. My husband thoroughly enjoyed this dish. I used Butler Soy Curls instead of chicken. Soy curls are a meat substitute made from whole soy beans that comes close to having the look and texture of meat...close enough that my husband would eat them every day if I let him!

Find recipe at “Clean Eating”: Orange Chipotle Chicken with Cilantro Rice.

What is a chipotle pepper? A fully ripened jalapeno that has turned red, then is smoked and dried.

What is adobo sauce? A paste made with a blend of peppers, spices, and vinegar.

If you are not familiar with how to rehydrate soy curls, see this blog article: HOW TO COOK SOY CURLS

What I did differently:

-Instead of chicken I used an entire 8 oz bag of soy curls (rehydrated then excess liquid squeezed out). Because of this, I doubled the dry spices and coated the soy curls with it and set it aside. For the double batch of dry spice used 2 tsp chile powder, 1 tsp ground cumin, 1/2 tsp salt.

-Did not use oil

-Cut the green beans in half so bite-sized. Sautéed them in a splash of the orange juice in a wok on medium-high for about 10 minutes with lid on. Tossed occasionally.

-Made a triple batch of sauce because we wanted extra but I didn't have extra! For a single batch combined: 1/3 cup fresh squeeze OJ, 2 TBSP date paste, 1 TBSP chopped chipotle chilies in adobo sauce, and 1 tsp orange zest. I did not use maple syrup.

-After the green beans were nearly done I added the sauce to the wok, tossed and heated a few minutes until slightly thickened. Then added the soy curls and cooked several minutes until they were thoroughly heated.

-Cooked brown rice in a rice cooker, then added cilantro but no extra salt.