Vegan Sweet Chilli Chicken
Transform your dinner table with this irresistible Vegan Sweet Chilli Chicken, a plant-based twist on a beloved classic. Featuring crispy, golden vegan chicken strips tossed in a vibrant, sticky-sweet chili sauce infused with hints of garlic, ginger, and a touch of heat from optional red chili flakes, this dish is a delightful balance of sweet and savory flavors. Coated with a light layer of cornstarch for extra crunch and garnished with toasted sesame seeds and fresh spring onions, this recipe is as visually stunning as it is delicious. Ready in just 30 minutes, it’s the perfect easy weeknight dinner to serve over steamed rice, noodles, or alongside stir-fried veggies. Packed with bold flavors and totally vegan, this dish is sure to satisfy cravings while keeping things healthy, cruelty-free, and flavorful!
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Ingredients
- 300 grams Plant-based chicken strips
- 2 tablespoons Cornstarch
- 2 tablespoons Neutral oil (e.g., vegetable oil)
- 1 cup Sweet chili sauce
- 1 tablespoon Soy sauce (gluten-free, if needed)
- 1 tablespoon Rice vinegar
- 2 teaspoons Agave syrup
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 0.5 teaspoons Red chili flakes (optional, for extra heat)
- 1 tablespoon Sesame seeds (for garnish)
- 2 stalks Spring onions (sliced, for garnish)
Directions
Step 1
Preheat a large skillet or frying pan over medium heat.
Step 2
Coat the plant-based chicken strips evenly with cornstarch to create a light dusting.
Step 3
Heat the neutral oil in the skillet and add the coated vegan chicken strips. Cook for 3-4 minutes on each side, or until golden and crispy. Remove from the skillet and set aside.
Step 4
In the same skillet, lower the heat to medium-low and add the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant.
Step 5
Add the sweet chili sauce, soy sauce, rice vinegar, agave syrup, and red chili flakes (if using) to the skillet. Stir to combine and let simmer for 2-3 minutes until the sauce thickens slightly.
Step 6
Return the crispy vegan chicken strips to the skillet and toss to coat them thoroughly in the sweet chili sauce.
Step 7
Cook for an additional 2 minutes to ensure the vegan chicken absorbs the flavors of the sauce.
Step 8
Remove from heat and transfer to a serving dish. Garnish with sesame seeds and sliced spring onions.
Step 9
Serve immediately with steamed rice, noodles, or your favorite vegetable stir-fry.
Nutrition Facts
| Serving size | (677.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1445.7 |
| Total Fat 54.3g | 0% |
| Saturated Fat 7.7g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 5662.6mg | 0% |
| Total Carbohydrate 192.7g | 0% |
| Dietary Fiber 11.4g | 0% |
| Total Sugars 147.2g | |
| Protein 64.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 259.4mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 835.6mg | 0% |
Source of Calories