Vegan Basil Chicken
Satisfy your cravings for a plant-based twist on a classic with this flavorful Vegan Basil Chicken recipe! Featuring tender shredded young green jackfruit and golden-browned extra-firm tofu, this dish effortlessly mimics the texture of traditional chicken while staying 100% vegan. A savory, umami-rich sauce made with soy sauce, maple syrup, lime juice, and vegetable broth coats every bite. Fresh basil leaves add a fragrant, herbaceous finish, while a hint of red chili brings subtle heat. Ready in just 45 minutes, this quick and easy recipe is perfect served over steamed rice or quinoa for a wholesome, satisfying meal. Whether you're vegan, vegetarian, or simply looking to reduce your meat consumption, this one-pan recipe is sure to impress while bursting with vibrant flavors.
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Recipe Information
Ingredients
- 400 grams young green jackfruit
- 200 grams extra-firm tofu
- 1 cup fresh basil leaves
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup
- 3 large garlic cloves
- 1 large red chili
- 2 tablespoons sesame oil
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 cup vegetable broth
- 1 tablespoon lime juice
- 1 teaspoon black pepper
Instructions
Drain and rinse the jackfruit. Shred it using your hands, discarding any tough core parts, to give it a pulled chicken-like texture.
Cut the tofu into small, bite-sized cubes and press gently with paper towels to remove excess moisture.
Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the shredded jackfruit and tofu cubes, and cook for 5-7 minutes, stirring occasionally until they start to brown.
While the jackfruit and tofu are cooking, finely mince the garlic and slice the red chili thinly.
In a small bowl, mix the soy sauce, maple syrup, vegetable broth, lime juice, and black pepper. Stir in the cornstarch and water mixture to create a thin slurry.
Once the jackfruit and tofu are browned, add the garlic and sliced chili to the skillet. Stir-fry for about 1-2 minutes until fragrant.
Pour the sauce mixture into the skillet. Stir well to coat the jackfruit and tofu. Let it simmer for 5 minutes, allowing the sauce to thicken.
Add the fresh basil leaves to the skillet. Stir and cook for an additional 2-3 minutes, just until the basil wilts.
Remove the skillet from heat. Taste and adjust seasoning if necessary.
Serve immediately, garnished with extra fresh basil leaves if desired, alongside steamed rice or quinoa.
Nutrition Facts
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 12.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2335 mg | 102% | |
| Total Carbohydrate | 161.8 g | 59% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 96.0 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1585 mg | 122% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3138 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
