There are lots of different tastes and textures in this vegan version of the classic sweet and sour chicken stir fry. There are chunks of crispy fake chicken, colorful bell peppers, and juicy pineapple in a tangy sweet and sour sauce. This dish is quick and easy, and it's great for a tasty dinner during the week.
Ingredients: 300g mock chicken pieces. 1 cup pineapple chunks. 1 red bell pepper, sliced. 1 green bell pepper, sliced. 1 onion, sliced. 3 cloves garlic, minced. 1/4 cup soy sauce. 1/4 cup rice vinegar. 1/4 cup tomato ketchup. 3 tablespoons maple syrup. 2 tablespoons cornstarch. 1 tablespoon sesame oil. 1 teaspoon ginger, grated. Salt and pepper to taste. Cooking oil for frying.
Instructions: In a small bowl, mix soy sauce, rice vinegar, tomato ketchup, maple syrup, cornstarch, and grated ginger. Set aside. Heat cooking oil in a large pan over medium-high heat. Add mock chicken pieces to the pan and cook until crispy and golden brown, then remove from the pan and set aside. In the same pan, add a little more oil if needed, then saut minced garlic until fragrant. Add sliced onion, red bell pepper, and green bell pepper to the pan. Stir-fry until vegetables are tender-crisp. Return the crispy mock chicken to the pan along with pineapple chunks. Pour the sauce mixture over the mock chicken and vegetables. Stir well to coat everything evenly. Cook for another 2-3 minutes until the sauce thickens and everything is heated through. Season with salt and pepper to taste. Drizzle with sesame oil before serving. Serve hot over cooked rice or noodles.
Prep Time: 15 minutes
Cook Time: 15 minutes
Lara Smith