Sweet and Sour Vegan Chicken
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, gluten-free, and delicious. Serve over brown rice for a satisfying meal.
Servings: 4
Calories: 380kcal
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
- 3 cloves garlic, minced
- ¼ cup apple cider vinegar
- 1 Tablespoon coconut aminos
- 1 Tablespoon ketchup
- 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, 1 Tablespoon of minced ginger, and minced garlic. 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
Nutrition
Calories: 380kcal | Carbohydrates: 63g | Protein: 20g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Sodium: 356mg | Potassium: 1351mg | Fiber: 13g | Sugar: 38g | Vitamin A: 1474IU | Vitamin C: 123mg | Calcium: 160mg | Iron: 6mg
