Vegan Chicken Pao
Discover the irresistible Vegan Chicken Pao, a plant-based spin on the classic Chinese-inspired dish that's bursting with bold flavors and vibrant colors. Featuring tender plant-based chicken strips simmered in a rich sauce made with soy, sriracha, rice vinegar, and agave nectar, this recipe combines sweet, savory, and spicy elements to perfection. Stir-fried bell peppers, aromatic garlic and ginger, and crunchy roasted cashews add layers of texture and flavor, while a finishing touch of spring onions brings freshness and flair. Ready in just 35 minutes, this quick and wholesome dish is served over fluffy cooked rice for a satisfying meal that's entirely vegan yet packed with meaty cravings. Perfect for weeknight dinners or impressing guests, this Vegan Chicken Pao is a must-try for fans of plant-based Asian cuisine.
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Recipe Information
Ingredients
- 300 grams Plant-based chicken strips
- 3 tablespoons Soy sauce
- 2 tablespoons Sriracha sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Agave nectar
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Sesame oil
- 1 Red bell pepper, sliced
- 1 Green bell pepper, sliced
- 50 grams Cashew nuts, roasted
- 3 cloves Garlic, minced
- 1 inch Ginger, minced
- 3 Spring onions, sliced
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 500 grams Cooked rice for serving
Instructions
In a small bowl, mix together soy sauce, sriracha sauce, rice vinegar, agave nectar, cornstarch, and water. Stir until the cornstarch is fully dissolved. Set aside.
Heat sesame oil in a large pan over medium-high heat.
Add minced garlic and ginger to the pan and sauté for about 1 minute, until fragrant.
Add the plant-based chicken strips to the pan and cook for about 5 minutes until they begin to brown.
Add sliced red and green bell peppers to the pan and sauté for another 3-4 minutes until the peppers start to soften.
Pour the sauce mixture into the pan, stirring continuously until it thickens and coats the 'chicken' and vegetables evenly.
Add roasted cashew nuts, sliced spring onions, salt, and pepper to the pan. Toss everything together to combine.
Adjust seasoning if needed, then remove from heat.
Serve the Vegan Chicken Pao hot over a bed of cooked rice.
Nutrition Facts
Calories |
1812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5955 mg | 259% | |
| Total Carbohydrate | 240.7 g | 88% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 36.7 g | ||
| Protein | 95.1 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2479 mg | 53% | |
*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.
