Vegan Mongolian Chicken
Experience the bold, savory flavors of Vegan Mongolian Chicken—a plant-based twist on a beloved takeout classic. This recipe transforms soy curls into delectably crispy, golden-brown bites coated in a rich and glossy sauce infused with garlic, ginger, and a perfect balance of sweet and umami notes from dark brown sugar and soy sauce. A sprinkling of sliced green onions, red chili flakes, and sesame seeds completes the dish, offering a vibrant and aromatic finish. Ready in just 35 minutes, this meal is quick, satisfying, and completely vegan-friendly, making it an irresistible option for dinner. Serve it over steamed rice or paired with your favorite sides to create a restaurant-quality experience at home.
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Recipe Information
Ingredients
- 2 cups soy curls
- 2 cups boiling water
- 1.5 tablespoons soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 2 cloves finely chopped garlic
- 1 teaspoon finely grated ginger
- 0.25 cup low-sodium soy sauce
- 0.25 cup dark brown sugar
- 0.25 cup water
- 0.5 teaspoon red chili flakes
- 3 stalks green onions, sliced
- 1 tablespoon sesame seeds
Instructions
1. Rehydrate the soy curls by placing them in a bowl and covering them with 2 cups of boiling water. Let them sit for 10 minutes or until softened.
2. Drain the soy curls and squeeze out any excess water. Pat them dry with a clean towel.
3. In a small bowl, mix the rehydrated soy curls with 1.5 tablespoons of soy sauce and 2 tablespoons of cornstarch until evenly coated.
4. Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat.
5. Add the soy curls to the pan and sauté them until they are golden brown and crispy, about 5-7 minutes. Remove them from the pan and set aside.
6. In the same pan, add the chopped garlic and grated ginger. Sauté for about 1 minute until fragrant.
7. Add the low-sodium soy sauce, dark brown sugar, 1/4 cup of water, and red chili flakes to the pan. Stir well and bring the mixture to a simmer.
8. Allow the sauce to cook for about 3-4 minutes, until it starts to thicken.
9. Return the crispy soy curls to the pan, stirring them to coat evenly with the sauce.
10. Continue cooking for an additional 2-3 minutes until the sauce clings to the soy curls.
11. Garnish with sliced green onions and sesame seeds before serving.
12. Serve the Vegan Mongolian Chicken with steamed rice or your choice of sides.
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.4 g | 86% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2922 mg | 127% | |
| Total Carbohydrate | 156.9 g | 57% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 66.8 g | ||
| Protein | 101.1 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 748 mg | 58% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2750 mg | 59% | |
*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.
