Vegan Chicken Manchurian
Experience the bold and zesty flavors of **Vegan Chicken Manchurian**, a plant-based twist on the classic Indo-Chinese dish. Tender, marinated soy chunks are fried to golden perfection and coated in a savory, tangy, and slightly spicy sauce made with soy sauce, tomato ketchup, ginger, garlic, and diced bell peppers. This recipe combines crispy textures and vibrant sauces to deliver a flavor-packed meal that’s perfect served over steamed rice or noodles. With just 30 minutes of prep and 20 minutes of cooking, this quick and easy vegan rendition of Chicken Manchurian is ideal for busy weeknights or a comforting homemade takeout experience. Whether you're vegan or simply looking to try a meat-free option, this dish will elevate your dinner table with its bold, umami-packed flavors. Perfect keywords include "Vegan Chicken Manchurian," "Indo-Chinese recipes," "plant-based chicken recipes," and "easy vegan dinner ideas."
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Recipe Information
Ingredients
- 200 grams soy chunks
- 4 tablespoons vegetable oil
- 4 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 250 milliliters water
- 4 units garlic cloves, minced
- 2 units green chilies, chopped
- 1 inch piece ginger, minced
- 1 unit red bell pepper, diced
- 1 unit green bell pepper, diced
- 3 tablespoons soy sauce
- 2 tablespoons tomato ketchup
- 1 tablespoon vinegar
- 2 units spring onions, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 100 milliliters water
Instructions
Boil the soy chunks in 250 ml of water for about 10 minutes until they are soft. Drain and squeeze out excess water from the chunks.
In a mixing bowl, combine cornstarch, all-purpose flour, and a pinch of salt. Add the boiled soy chunks and toss until they are evenly coated with the flour mixture.
Heat 3 tablespoons of vegetable oil in a skillet over medium heat. Fry the coated soy chunks until they are golden brown and crispy. Remove and set aside.
In the same skillet, add the remaining tablespoon of oil. Add the minced garlic, green chilies, and ginger. Sauté for 1-2 minutes until fragrant.
Add the diced red and green bell peppers to the skillet and sauté for another 3-4 minutes until they start to soften.
In a small bowl, mix the soy sauce, tomato ketchup, vinegar, 100 ml of water, salt, and black pepper.
Pour the sauce mixture into the skillet and stir well. Let it simmer for 2-3 minutes until the sauce starts to thicken.
Add the fried soy chunks to the skillet, tossing them well in the sauce to coat evenly.
Cook for another 2-3 minutes until everything is heated through and well combined.
Garnish with chopped spring onions before serving. Serve hot with rice or noodles.
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1010 mg | 44% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 8.1 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1045 mg | 22% | |
*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.
