Vegan Black Pepper Chicken
Indulge in the bold and smoky flavors of this Vegan Black Pepper Chicken, a plant-based twist on a takeout classic! Made with rehydrated soy curls, vibrant bell peppers, and a rich, peppery sauce crafted from soy sauce, vegetable broth, and freshly ground black pepper, this dish delivers all the savory satisfaction of the original without any chicken. The subtle heat of minced ginger and garlic adds depth, while a cornstarch slurry ensures the perfect glossy finish. Ready in just 35 minutes, this easy vegan recipe is perfect for busy weeknight dinners or a cozy meal at home. Serve it over fluffy rice or noodles and garnish with scallions and toasted sesame seeds for a deliciously fragrant, restaurant-quality experience. Perfect for vegan, vegetarian, and dairy-free eaters alike, this dish is as comforting as it is crowd-pleasing!
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Recipe Information
Ingredients
- 2 cups Soy curls
- 2 cups Hot water
- 2 tablespoons Coconut oil
- 1 medium Onion, sliced
- 1 medium Green bell pepper, sliced
- 1 medium Red bell pepper, sliced
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 3 tablespoons Soy sauce
- 2 tablespoons Dark soy sauce
- 1 cup Vegetable broth
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 2 teaspoons Black pepper, coarsely ground
- 2 stalks Scallions, chopped
- 1 tablespoon Sesame seeds, toasted
Instructions
In a large bowl, soak the soy curls in hot water for 10 minutes to rehydrate them. Drain and gently press out the excess water once softened.
In a large skillet or wok, heat coconut oil over medium heat. Add sliced onion and cook for 3 minutes until softened.
Add the sliced bell peppers, minced garlic, and fresh ginger to the skillet. Stir-fry for another 3-4 minutes until the peppers soften slightly.
Increase heat to medium-high and add the rehydrated soy curls to the skillet. Cook, stirring frequently, for 5 minutes until they start to brown slightly.
In a small bowl, mix together soy sauce, dark soy sauce, vegetable broth, and coarsely ground black pepper.
Pour the sauce mixture over the soy curls and vegetables in the skillet. Stir well to combine all ingredients evenly.
In a small bowl, mix cornstarch and water together to form a slurry. Add it to the skillet and stir continuously until the sauce thickens, about 1-2 minutes.
Remove the skillet from heat and stir in the chopped scallions.
Serve the Vegan Black Pepper Chicken hot, garnished with toasted sesame seeds, over steamed rice or noodles as desired.
Nutrition Facts
Calories |
1122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4333 mg | 188% | |
| Total Carbohydrate | 94.8 g | 34% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 27.6 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3460 mg | 74% | |
*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.
