Vegan Sweet Chilli Chicken
Experience the perfect balance of spice, sweetness, and zest with this Vegan Sweet Chilli Chicken recipe, a plant-based twist on a classic favorite. Crispy, golden plant-based chicken strips are coated in a mouthwatering homemade sweet chili sauce made with garlic, ginger, soy sauce, rice vinegar, and agave syrup for a flavorful fusion that's both comforting and satisfying. With just 10 minutes of prep and 20 minutes of cooking, this quick and easy vegan recipe is ideal for busy weeknights or impressing guests with a cruelty-free option. Garnished with sesame seeds and spring onions, and perfect paired with steamed rice or noodles, this dish is bursting with vibrant flavors and textures that will delight vegans and non-vegans alike. Whether searching for "vegan sweet chili sauce recipes" or "plant-based chicken dinner ideas," this deliciously versatile recipe is a must-try for any lover of Asian-inspired cuisine.
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Recipe Information
Ingredients
- 300 grams Plant-based chicken strips
- 2 tablespoons Cornstarch
- 2 tablespoons Neutral oil (e.g., vegetable oil)
- 1 cup Sweet chili sauce
- 1 tablespoon Soy sauce (gluten-free, if needed)
- 1 tablespoon Rice vinegar
- 2 teaspoons Agave syrup
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 0.5 teaspoons Red chili flakes (optional, for extra heat)
- 1 tablespoon Sesame seeds (for garnish)
- 2 stalks Spring onions (sliced, for garnish)
Instructions
Preheat a large skillet or frying pan over medium heat.
Coat the plant-based chicken strips evenly with cornstarch to create a light dusting.
Heat the neutral oil in the skillet and add the coated vegan chicken strips. Cook for 3-4 minutes on each side, or until golden and crispy. Remove from the skillet and set aside.
In the same skillet, lower the heat to medium-low and add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
Add the sweet chili sauce, soy sauce, rice vinegar, agave syrup, and red chili flakes (if using) to the skillet. Stir to combine and let simmer for 2-3 minutes until the sauce thickens slightly.
Return the crispy vegan chicken strips to the skillet and toss to coat them thoroughly in the sweet chili sauce.
Cook for an additional 2 minutes to ensure the vegan chicken absorbs the flavors of the sauce.
Remove from heat and transfer to a serving dish. Garnish with sesame seeds and sliced spring onions.
Serve immediately with steamed rice, noodles, or your favorite vegetable stir-fry.
Nutrition Facts
Calories |
1446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5663 mg | 246% | |
| Total Carbohydrate | 192.7 g | 70% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 147.2 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 836 mg | 18% | |
*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.
