Looking for the perfect balance of tangy and sweet? This sweet and sour vegan chicken will do the trick. Made with soy curls, colorful veggies, and a yummy sauce, it’s oil-free, nut-free, gluten-free, whole food plant-based, and takes about 30 minutes to make. Serve over brown rice for a meal that’s filling and nutrient-packed.
Why soy curls?
Soy curls are a great plant-based protein, so they’re a wonderfully healthy alternative to chicken. They’re chewy and satisfying, and they absorb flavors so well. This pairs them with colorful veggies and a tangy, sweet, and slightly spicy sauce for a flavorful meal.
What's in this sweet and sour vegan chicken
- Soy curls
- Red onion
- Red or orange sweet bell pepper
- Green bell pepper
- Mushrooms
- Broccoli florets
- Fresh ginger root
- Low-sodium vegetable broth
- Apple cider vinegar
- Pineapple chunks (in the can with juices, no added sugar)
- Coconut aminos or reduced-sodium gluten-free tamari
- Ketchup
- Ground ginger
- Red pepper chili flakes (for heat)
- Cornstarch, arrowroot powder, or tapioca flour
- Maple syrup or homemade date syrup
- Brown rice (optional, but recommended for serving)
Instructions
This recipe makes four servings, and takes less than 30 minutes to prepare after your soy curls are rehydrated.
Prepare the Soy Curls
- Soak the soy curls in low-sodium vegetable broth until soft, about 20 minutes.
- Squeeze out the excess liquid and set the soy curls aside. Reserve the soy curl veggie broth to use in the sweet and sour sauce.
Stir-Fry the Vegetables
- Heat a large pan or wok on high heat. Add a splash of water or veggie broth to prevent sticking.
- Toss in the red onion, bell peppers, mushrooms, broccoli, and minced ginger. Stir-fry for 3-5 minutes, adding water or veggie broth as needed to keep the pan moist.
- Lower the heat, cover the pan, and let the vegetables steam for an additional 2-3 minutes. Ensure the veggies retain some crunch and don’t overcook.
Make the Sweet and Sour Sauce
- In a small bowl, whisk together the apple cider vinegar, pineapple juice, coconut aminos, ketchup, ginger powder, grated ginger, chili pepper flakes, cornstarch, maple syrup, and reserved soy curl veggie broth.
- Ensure the cornstarch is fully dissolved for a smooth sauce.
Combine and Cook
- Add the sweet and sour sauce to the stir-fried vegetables. Stir well.
- Toss in the soy curls and pineapple chunks. Stir to combine.
- Cook everything together on medium heat until the sauce thickens and coats the vegetables and soy curls for 3 to 4 minutes.
- Put the lid on and continue cooking for another 2 to 3 minutes.
Serve and Enjoy
- Serve the sweet and sour soy curls over a bed of warm brown rice.
- Garnish with sesame seeds or green onions if desired.
Leftovers keep well in an airtight container in the refrigerator for up to 4 days. You can also freeze this for up to two months in a freezer-safe container. Be sure to let it thaw in the refrigerator before reheating in the microwave or a skillet on the stovetop.
Why You’ll Love This
- Whole Plant Food Ingredients: Fresh veggies, protein-rich soy curls, and a sweet and sour sauce made from pineapple juice, maple syrup, and apple cider vinegar.
- Oil-Free: This recipe has no oil, making it lighter without sacrificing flavor.
- Quick and Easy: Great for a weeknight dinner.
- Great alternative for a Christmas dinner!
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Vegan Chinese-Inspired Recipe for the Holidays
This sweet and sour vegan chicken with soy curls brings together fun flavors, healthy ingredients, and a dash of holiday cheer. I love that we enjoy Chinese food during the holidays, so I thought I’d create a plant-based version of this classic dish for a cozy dinner or as a unique addition to your Christmas menu.
Frequently Asked Questions
Soy curls are a minimally processed, plant-based meat alternative made from whole soybeans. They’re often sold in health food stores or online through retailers. Here is a link to soy curls on Amazon.
Yes, soy curls need to be rehydrated before cooking. Soak them in warm water or vegetable broth for 10 to 20 minutes, then drain and gently squeeze out excess liquid.
Yes, you can substitute soy curls with cubed tofu, tempeh, or even cauliflower florets if you prefer a different texture or don't have soy curls on hand.
Soy curls themselves are gluten-free, but check your soy sauce. Use gluten-free tamari or coconut aminos to ensure the recipe is gluten-free.
Absolutely! The vegan sweet and sour sauce can be prepared in advance and stored in the fridge for up to a week. Reheat and adjust the consistency with a little water if it thickens too much.
kale, snap peas, and carrots are great options to include in this dish for added flavor and nutrition.
Serve this dish with brown rice, quinoa, or noodles. For a low-carb option, pair it with cauliflower rice or zucchini noodles.
If the sauce is too sweet, add a splash of rice vinegar or lemon juice. If it’s too tart, add a little more sweetener, like maple syrup or date syrup.
Yes! Add red chili flakes, sriracha, or diced fresh chili peppers to the sauce for a spicy kick.
Yes, fresh pineapple works well. You will have to buy the pineapple juice separately or juice your pineapple.
You can pan-fry, bake, or air-fry the soy curls after rehydrating. Baking or air-frying will give them a slightly crispier texture, while pan-frying keeps them tender.
Many families enjoy Chinese food during the Christmas season, making this dish a thoughtful and festive alternative. Whether you’re sharing it with loved ones or enjoying it solo, it’s sure to bring a bit of holiday cheer to your table.
For more Chinese-inspired recipes, be sure to check out our kung pao tofu, and veggie stir fry with noodles.
Please do us a favor. If you tried this sweet and sour vegan chicken recipe, please leave us a review below. It helps us more than you know.
Sweet and Sour Vegan Chicken
Ingredients
- 2 cups soy curls
- 2 cups low-sodium vegetable broth
- 1 medium red onion chopped in chunks
- 1 red or orange bell pepper chopped in medium pieces
- 1 green bell pepper chopped in medium pieces
- 2 cups sliced mushrooms
- 1 ½ cups broccoli florets
- 1 ¼ Tablespoons fresh minced ginger root divided
- ¼ cup apple cider vinegar
- 1 Tablespoon coconut aminos
- ½ teaspoon ginger powder
- ½ teaspoon red pepper chili flakes
- 1 ½ Tablespoons of arrowroot powder cornstarch, or tapioca flour
- 1 Tablespoon of maple syrup or homemade date syrup
- 1 20- ounce can pineapple chunks no added sugar
- ½ cup pineapple juice from the can
- Optional toppings: sesame seeds chopped green onion
Instructions
Prepare the Soy Curls
- Soak the soy curls in 2 cups low-sodium vegetable broth until soft, about 20 minutes.
- Squeeze out the excess liquid and set the soy curls aside. Reserve the liquid (soy curl veggie broth) to use in the sweet and sour sauce.
Stir-Fry the Vegetables
- Heat a large pan or wok on high heat. Add a splash of water or veggie broth to prevent sticking.
- Toss in the red onion, bell peppers, mushrooms, broccoli, and 1 Tablespoon of minced ginger. Stir-fry for 3 to 5 minutes, adding water or veggie broth as needed to keep the pan moist.
- Lower the heat, cover the pan, and let the vegetables steam for an additional 2 to 3 minutes. Ensure the veggies retain some crunch and don’t overcook.
Make the Sweet and Sour Sauce
- In a small bowl, whisk together the apple cider vinegar, pineapple juice, coconut aminos, ketchup, ginger powder, remaining minced ginger, chili pepper flakes, cornstarch, maple syrup, and reserved soy curl veggie broth.
- Ensure the cornstarch is fully dissolved for a smooth sauce.
Combine and Cook
- Add the sweet and sour sauce to the stir-fried vegetables. Stir well.
- Toss in the soy curls and pineapple chunks. Stir to combine.
- Cook everything together on medium heat until the sauce thickens and coats the vegetables and soy curls for 3 to 4 minutes.
- Put the lid on and continue cooking for another 2 to 3 minutes.
Serve and Enjoy
- Serve the sweet and sour soy curls over a bed of warm brown rice, if using.
- Garnish with sesame seeds or green onions if desired.
- Leftovers keep well in an airtight container in the refrigerator for up to 4 days. You can also freeze this for up to two months in a freezer-safe container. Be sure to let it thaw in the refrigerator before reheating in the microwave or a skillet on the stovetop.
Notes
EQUIPMENT / SUPPLIES
- Knife
- Cutting board
- Measuring cup
- Measuring spoons
- Large bowl
- Large saute pan with lid
- Cooking spoon
- Whisk
Gigi & Sersie says
Great flavor. Love the sweetness the pineapple brings.