Vegan Mongolian Chicken

Indulge in the irresistible flavors of this Vegan Mongolian Chicken, a plant-based twist on the classic takeout favorite! Tender soy curls are rehydrated and coated in a savory soy sauce-cornstarch mixture, then pan-fried to golden perfection for a crispy, meaty texture. Tossed in a lusciously sweet and spicy brown sugar-soy glaze infused with garlic, ginger, and red chili flakes, this dish delivers bold, restaurant-quality flavor in every bite. Finished with a garnish of fresh green onions and nutty sesame seeds, it’s the perfect comforting meal to enjoy with a side of steamed rice. Ready in just 35 minutes, this quick and easy vegan recipe is ideal for weeknight dinners or impressing guests with its rich, umami-packed sauce and delightful textures—completely dairy-free, meat-free, and utterly crave-worthy.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups soy curls
• 2 cups boiling water
• 1.5 tablespoons soy sauce
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 2 cloves finely chopped garlic
• 1 teaspoon finely grated ginger
• 0.25 cup low-sodium soy sauce
• 0.25 cup dark brown sugar
• 0.25 cup water
• 0.5 teaspoon red chili flakes
• 3 stalks green onions, sliced
• 1 tablespoon sesame seeds

Directions

Step 1

1. Rehydrate the soy curls by placing them in a bowl and covering them with 2 cups of boiling water. Let them sit for 10 minutes or until softened.

Step 2

2. Drain the soy curls and squeeze out any excess water. Pat them dry with a clean towel.

Step 3

3. In a small bowl, mix the rehydrated soy curls with 1.5 tablespoons of soy sauce and 2 tablespoons of cornstarch until evenly coated.

Step 4

4. Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat.

Step 5

5. Add the soy curls to the pan and sauté them until they are golden brown and crispy, about 5-7 minutes. Remove them from the pan and set aside.

Step 6

6. In the same pan, add the chopped garlic and grated ginger. Sauté for about 1 minute until fragrant.

Step 7

7. Add the low-sodium soy sauce, dark brown sugar, 1/4 cup of water, and red chili flakes to the pan. Stir well and bring the mixture to a simmer.

Step 8

8. Allow the sauce to cook for about 3-4 minutes, until it starts to thicken.

Step 9

9. Return the crispy soy curls to the pan, stirring them to coat evenly with the sauce.

Step 10

10. Continue cooking for an additional 2-3 minutes until the sauce clings to the soy curls.

Step 11

11. Garnish with sliced green onions and sesame seeds before serving.

Step 12

12. Serve the Vegan Mongolian Chicken with steamed rice or your choice of sides.

Nutrition Facts

Serving size	(1005.8g)

Amount per serving	% Daily Value*
Calories	1600.2

Total Fat 67.4g	0%
Saturated Fat 8.5g	0%
Polyunsaturated Fat 18.9g
Cholesterol 0mg	0%
Sodium 2921.5mg	0%
Total Carbohydrate 156.9g	0%
Dietary Fiber 50.9g	0%
Total Sugars 66.8g
Protein 101.1g	0%

Vitamin D 0IU	0%
Calcium 748.4mg	0%
Iron 18.7mg	0%
Potassium 2750.4mg	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: 37.0%

Protein: 24.7%

Carbs: 38.3%