Vegan Black Pepper Chicken

Savor the bold, savory flavors of Vegan Black Pepper Chicken, a plant-based twist on the classic takeout dish. This recipe stars tender, protein-packed soy curls, perfectly infused with a rich, peppery sauce made from soy sauce, dark soy sauce, and freshly cracked black pepper. Vibrant slices of green and red bell peppers, along with aromatic garlic and ginger, add layers of flavor and texture to this quick and satisfying stir-fry. Thickened to perfection with a cornstarch slurry, the sauce coats every bite, making it irresistible. Finished with fresh scallions and a sprinkle of toasted sesame seeds, this dish is as visually appealing as it is delicious. Ready in just 35 minutes, it's a great weeknight dinner option served over fluffy steamed rice or noodles. Perfect for anyone seeking a flavorful vegan meal that doesn’t compromise on taste or comfort!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups Soy curls
• 2 cups Hot water
• 2 tablespoons Coconut oil
• 1 medium Onion, sliced
• 1 medium Green bell pepper, sliced
• 1 medium Red bell pepper, sliced
• 3 cloves Garlic, minced
• 1 tablespoon Fresh ginger, minced
• 3 tablespoons Soy sauce
• 2 tablespoons Dark soy sauce
• 1 cup Vegetable broth
• 2 tablespoons Cornstarch
• 2 tablespoons Water
• 2 teaspoons Black pepper, coarsely ground
• 2 stalks Scallions, chopped
• 1 tablespoon Sesame seeds, toasted

Directions

Step 1

In a large bowl, soak the soy curls in hot water for 10 minutes to rehydrate them. Drain and gently press out the excess water once softened.

Step 2

In a large skillet or wok, heat coconut oil over medium heat. Add sliced onion and cook for 3 minutes until softened.

Step 3

Add the sliced bell peppers, minced garlic, and fresh ginger to the skillet. Stir-fry for another 3-4 minutes until the peppers soften slightly.

Step 4

Increase heat to medium-high and add the rehydrated soy curls to the skillet. Cook, stirring frequently, for 5 minutes until they start to brown slightly.

Step 5

In a small bowl, mix together soy sauce, dark soy sauce, vegetable broth, and coarsely ground black pepper.

Step 6

Pour the sauce mixture over the soy curls and vegetables in the skillet. Stir well to combine all ingredients evenly.

Step 7

In a small bowl, mix cornstarch and water together to form a slurry. Add it to the skillet and stir continuously until the sauce thickens, about 1-2 minutes.

Step 8

Remove the skillet from heat and stir in the chopped scallions.

Step 9

Serve the Vegan Black Pepper Chicken hot, garnished with toasted sesame seeds, over steamed rice or noodles as desired.

Nutrition Facts

Serving size	(1537.7g)

Amount per serving	% Daily Value*
Calories	1625.5

Total Fat 71.5g	0%
Saturated Fat 28.3g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 4537.4mg	0%
Total Carbohydrate 145.2g	0%
Dietary Fiber 62.4g	0%
Total Sugars 27.0g
Protein 106.2g	0%

Vitamin D 0IU	0%
Calcium 981.7mg	0%
Iron 20.5mg	0%
Potassium 4048.8mg	0%

*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.

Source of Calories

Fat: 39.0%

Protein: 25.8%

Carbs: 35.2%