In a medium bowl, combine all the marinade ingredients, EXCEPT the cornstarch or flour and whisk well. Then stir the soy curls into the bowl and let them soak for 10-15 minutes. Make sure they all get covered with the marinade.
Meanwhile, add your sliced mushrooms and peppers to a large skillet. Dry sauté to soften and reduce them for 4-5 minutes. You shouldn't need any oil or water since the mushrooms will release their own liquid. If anything is sticking, add a splash of water.
With a slotted spoon or tongs, transfer the soaked soy curls to your skillet with the veggies and RESERVE the sauce. Make sure to fish out the curls from the bowl, and do not dump them in. Sauté for 5 minutes to brown the edges of the soy curls.
Meanwhile, add the cornstarch to the bowl of sauce and stir to combine. Then pour the sauce into the pan with the curls and veggies. Cook over medium heat for 3-5 minutes to thicken the sauce, and serve.
Notes
For a saucier stir fry, double the marinade recipe.
Make sure to use low-sodium vegetable broth for the marinade, since the Tamari/soy sauce has a lot of salt. If you don't have low-sodium broth, use half a cup of the broth with half a cup of water.
For lower sodium, use low-sodium Tamari or low-sodium soy sauce.
Soy curls are not the same as soy chunks. Most natural food aisles or health food stores will have soy curls. Or you can buy them on Amazon.
The nutritional information is for one-fourth of the vegan orange chicken recipe and does not include noodles or rice.