Vegetarian Mongolian Chicken
Discover the perfect harmony of bold flavors and plant-based goodness with this Vegetarian Mongolian Chicken recipe! A vegan twist on the classic takeout favorite, this dish features crispy plant-based chicken strips coated in a luscious soy, brown sugar, and ginger-garlic sauce. Lightly spiced with red pepper flakes and topped with fresh green onions and sesame seeds, every bite delivers a sweet, savory, and slightly spicy punch. Ready in just 30 minutes, this quick and easy dish pairs perfectly with fluffy steamed rice, making it an ideal weeknight dinner that satisfies both your taste buds and your busy schedule. Whether you're a seasoned plant-based eater or simply looking to explore meatless options, this recipe will quickly become a favorite in your kitchen! Keywords: Vegetarian Mongolian Chicken, plant-based chicken recipe, easy vegan dinner, quick vegetarian recipes.
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Recipe Information
Ingredients
- 300 grams Plant-based chicken strips
- 2 tablespoons Cornstarch
- 2 tablespoons Vegetable oil
- 1 tablespoon Ginger, minced
- 2 cloves Garlic, minced
- 0.5 cup Soy sauce
- 0.25 cup Brown sugar
- 0.25 cup Water
- 0.25 teaspoon Red pepper flakes
- 3 whole Green onions, sliced
- 1 tablespoon Sesame seeds
- 4 servings Cooked rice
Instructions
In a medium bowl, toss the plant-based chicken strips with the cornstarch until evenly coated. Set aside.
Heat the vegetable oil in a large non-stick skillet over medium-high heat.
Add the coated 'chicken' strips to the skillet and cook for 5-7 minutes, turning often, until they are golden brown and crispy on all sides. Remove from the skillet and set aside.
In the same skillet, add the minced ginger and garlic. Stir-fry for about 30 seconds until fragrant.
Add the soy sauce, brown sugar, water, and red pepper flakes. Stir well to combine, bringing the mixture to a gentle simmer.
Return the crispy 'chicken' strips to the skillet and toss well to coat them in the sauce.
Continue to cook for another 2-3 minutes until the sauce has thickened slightly and the strips are well-coated.
Stir in the sliced green onions and sesame seeds, cooking for an additional minute to blend the flavors.
Serve the Vegetarian Mongolian ‘Chicken’ hot over steamed rice.
Nutrition Facts
Calories |
1936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6054 mg | 263% | |
| Total Carbohydrate | 292.0 g | 106% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 61.5 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 1901 mg | 40% | |
*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.
