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Sweet and Sour ‘Chicken’
[Vegan]

RP By: Rhea Parsons

Author Bio

When Rhea became vegan, there were no places in her Bronx neighborhood to eat, so... Read More

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Sweet and Sour 'Chicken' [Vegan]

1172

3-4

Dairy Free

Vegan

This dish is incredible – the mix of sweet and spicy – that always makes me happy! It goes perfectly over some brown rice and satisfies that take-out craving without ever having to leave your house.

Ingredients You Need for Sweet and Sour ‘Chicken’ [Vegan]

For the Marinade:

2 packages vegan chicken-less strips, cut into bite-sized pieces
1 Tbs. arrowroot powder
2 Tbs. gluten-free, low-sodium tamari

For the Sweet and Sour Sauce:

½ medium onion, chopped
2 cloves garlic, minced
2 tsp. fresh ginger, grated
Pineapple juice from the can
⅓ cup ketchup
¼ cup brown rice vinegar
¼ cup sweetener
2 Tbs. gluten-free tamari
2 tsp. arrowroot powder
¼ cup water

For the Dish:

2-3 Tbs. peanut or canola oil
2 cloves garlic, minced
2 tsp. fresh ginger, grated
2 bell peppers, chopped
1 can (8 oz.) pineapple chunks

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How to Prepare Sweet and Sour ‘Chicken’ [Vegan]

To make the marinade: In a medium bowl, combine the chickenless strips, arrowroot powder and tamari. Toss well to coat the strips. Let marinate for at least 30 minutes.
To make the Sweet and Sour Sauce: In a saucepan over medium heat, add the onions and cook 2 minutes until softened.
Add the ginger and garlic, stirring for 30 seconds.
Add the pineapple juice, brown rice vinegar, ketchup, tamari and sweetener. Bring to a simmer and cook, stirring, about 3 minutes.
In a small bowl, mix the water and the arrowroot until smooth. Add to the sauce and bring to a boil. Cook for 1 minute and turn off the heat. Set aside until ready to eat.
To make the Sweet and Sour “Chicken”: Heat the oil in a skillet over medium heat. Add the chickenless strips to the pan and cook , turning once, until browned and crisp, about 5 minutes. You may eat one piece for quality assurance. Just one.
Add more oil to the skillet if you need it and cook the garlic and ginger for 2 minutes until softened and fragrant. Stir it often and toss to coat the chickenless strips.
Add the pineapple chunks and the bell peppers. Cook, stirring it often, until the pineapple is a bit crisp and the peppers are tender, about 4 minutes.
Stir in the sweet and sour sauce mixture into the skillet and toss to coat all the strips and the vegetables. Bring it to a boil and cook until the sauce thickens, about 1 or 2 minutes. Serve with brown rice.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.