Vegetarian Sweet Chilli Chicken
Experience the irresistible fusion of sweet, spicy, and savory flavors with this Vegetarian Sweet Chilli Chicken recipe, a plant-based twist on a classic dish that's perfect for a quick weeknight dinner or an impressive meat-free meal. Crispy, golden plant-based chicken strips are tossed in a sticky homemade sweet chilli sauce made with soy sauce, honey or agave syrup, ketchup, and a kick of red chili flakes, delivering bold flavor in every bite. Highlighted with aromatic garlic, ginger, and vibrant red bell peppers, this dish is finished with a sprinkle of green onions and sesame seeds for added freshness and texture. Ready in just 35 minutes, this vegetarian recipe is ideal for serving over steamed rice or noodles, making it a family-friendly favorite and a great option for both seasoned vegetarians and those exploring plant-based dining.
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Recipe Information
Ingredients
- 300 grams Plant-based chicken strips
- 3 tablespoons Cornstarch
- 4 tablespoons Vegetable oil
- 2 Garlic cloves, minced
- 1 teaspoon Ginger, minced
- 0.5 teaspoon Red chili flakes
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 3 tablespoons Honey or agave syrup
- 2 tablespoons Ketchup
- 4 tablespoons Water
- 1 teaspoon Cornstarch (for sauce)
- 1 Small red bell pepper, diced
- 2 stalks Green onions, chopped
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
In a mixing bowl, toss the plant-based chicken strips with 3 tablespoons of cornstarch until evenly coated.
Heat 3 tablespoons of vegetable oil in a large non-stick skillet or wok over medium heat. Fry the coated plant-based chicken strips for 5-6 minutes until golden and crispy, flipping halfway through. Transfer to a plate lined with paper towels and set aside.
In a small bowl, mix soy sauce, rice vinegar, honey (or agave syrup), ketchup, and 4 tablespoons of water. Add 1 teaspoon of cornstarch to the mixture and whisk until smooth. Set the sauce aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic, ginger, and red chili flakes. Stir-fry for 30 seconds until fragrant.
Add the diced red bell pepper to the skillet and stir-fry for 2-3 minutes until slightly tender.
Pour the sweet chilli sauce mixture into the skillet. Cook for 1-2 minutes, stirring constantly, until the sauce thickens.
Return the crispy plant-based chicken strips to the skillet. Toss to coat evenly in the sauce.
Remove the skillet from heat and garnish with chopped green onions and sesame seeds, if using.
Serve hot over steamed rice or noodles, and enjoy your Vegetarian Sweet Chilli Chicken!
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 821 mg | 36% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 16.2 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 377 mg | 8% | |
*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.
