Vegan Chicken Pao
Experience a delicious plant-powered twist on a classic! This Vegan Chicken Pao features tender plant-based chicken strips coated in a bold, umami-rich sauce made with soy sauce, sriracha, and a touch of agave nectar for balance. Stir-fried with vibrant red and green bell peppers, fragrant garlic, ginger, and crunchy roasted cashews, this dish offers a delightful contrast of textures and flavors. Ready in just 35 minutes, it's a perfect choice for a quick yet satisfying weeknight meal. Serve it over fluffy, steamed rice for a wholesome, protein-packed vegan dinner that's as comforting as it is flavorful.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 300 grams Plant-based chicken strips
- 3 tablespoons Soy sauce
- 2 tablespoons Sriracha sauce
- 1 tablespoon Rice vinegar
- 1 tablespoon Agave nectar
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Sesame oil
- 1 Red bell pepper, sliced
- 1 Green bell pepper, sliced
- 50 grams Cashew nuts, roasted
- 3 cloves Garlic, minced
- 1 inch Ginger, minced
- 3 Spring onions, sliced
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 500 grams Cooked rice for serving
Directions
Step 1
In a small bowl, mix together soy sauce, sriracha sauce, rice vinegar, agave nectar, cornstarch, and water. Stir until the cornstarch is fully dissolved. Set aside.
Step 2
Heat sesame oil in a large pan over medium-high heat.
Step 3
Add minced garlic and ginger to the pan and sauté for about 1 minute, until fragrant.
Step 4
Add the plant-based chicken strips to the pan and cook for about 5 minutes until they begin to brown.
Step 5
Add sliced red and green bell peppers to the pan and sauté for another 3-4 minutes until the peppers start to soften.
Step 6
Pour the sauce mixture into the pan, stirring continuously until it thickens and coats the 'chicken' and vegetables evenly.
Step 7
Add roasted cashew nuts, sliced spring onions, salt, and pepper to the pan. Toss everything together to combine.
Step 8
Adjust seasoning if needed, then remove from heat.
Step 9
Serve the Vegan Chicken Pao hot over a bed of cooked rice.
Nutrition Facts
| Serving size | (1505.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1812.2 |
| Total Fat 59.8g | 0% |
| Saturated Fat 9.4g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 0mg | 0% |
| Sodium 5954.9mg | 0% |
| Total Carbohydrate 240.7g | 0% |
| Dietary Fiber 24.3g | 0% |
| Total Sugars 36.7g | |
| Protein 95.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 482.5mg | 0% |
| Iron 21.5mg | 0% |
| Potassium 2478.7mg | 0% |
Source of Calories