Vegan Chilli

Chicken Soycurls

I seem to be on sort of Indo Chinese kick! After my fiery Dragon Chicken Soy Curls,  I am now mixing things up with another simple weeknight dinner: chilli chicken soycurls! A spicy crispy indo-Chinese dish with a savory spicy sticky sauce that is just lightly sweet and pretty spicy. Soy curls are available easily in the US. There are similar options in other countries that have different names. You don’t want to use the very meaty Soy chunks but the thinner chicken like alternatives if available. If they aren’t available, use seitan or other chicken subs or use tofu!

Large Radish

Key Ingredients

-Soy curls -Soy sauce -Cornstarch -Chopped ginger -Green onion

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1

Put soy curls in a bowl, add the soy sauce, black pepper, and oil and toss well. Then add the cornstarch and toss well to coat. Spread the soy curls on a parchment-lined baking sheet and bake at 400 degrees Fahrenheit

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Mix your items

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2

Add oil to a skillet over medium heat then add the garlic and ginger and cook until the garlic starts to turn golden in some edges. Meanwhile, mince the green chilies and mix with the vinegar, or blend the green chilies with the vinegar into a paste

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Make your sauce

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3

Once the mixture starts to thicken, add in your baked soycurls and toss well to coat. Then switch off the heat.

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Add soy curls

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4

Enjoy!

Taste and adjust salt sweet and heat. Garnish with the green onion and cilantro and serve over rice.

Enjoy these recipes as well!

Vegan No Yeast Pizza Dough

Black Bean Quinoa Burger

Glutenfree Lemon Blueberry Waffles

Cauliflower Taco Meat