Vegetarian Sweet Chilli Chicken

Satisfy your cravings for a takeout-style classic with this irresistible Vegetarian Sweet Chilli Chicken, a plant-based twist on a beloved favorite. Featuring crispy, golden-brown plant-based chicken strips coated in a sticky, sweet-and-spicy sauce made with soy sauce, honey (or agave syrup), and a hint of ginger, this recipe is a perfect balance of flavor and texture. Tossed with vibrant red bell peppers and garnished with sesame seeds and green onions, it’s a dish that’s as visually appealing as it is delicious. Ready in just 35 minutes, this vegetarian meal is perfect for weeknight dinners and pairs beautifully with steamed rice or noodles for a complete and satisfying plate. Whether you're vegetarian or just looking for a flavorful meat-free option, this recipe promises to deliver bold, satisfying bites every time!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

In a mixing bowl, toss the plant-based chicken strips with 3 tablespoons of cornstarch until evenly coated.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the diced red bell pepper to the skillet and stir-fry for 2-3 minutes until slightly tender.

Step 6

Pour the sweet chilli sauce mixture into the skillet. Cook for 1-2 minutes, stirring constantly, until the sauce thickens.

Step 7

Return the crispy plant-based chicken strips to the skillet. Toss to coat evenly in the sauce.

Step 8

Remove the skillet from heat and garnish with chopped green onions and sesame seeds, if using.

Step 9

Serve hot over steamed rice or noodles, and enjoy your Vegetarian Sweet Chilli Chicken!

Nutrition Facts

Serving size	(728.4g)

Amount per serving	% Daily Value*
Calories	1309.7

Total Fat 75.3g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 33.7g
Cholesterol 0mg	0%
Sodium 3067.3mg	0%
Total Carbohydrate 112.5g	0%
Dietary Fiber 13.1g	0%
Total Sugars 62.1g
Protein 67.3g	0%

Vitamin D 0IU	0%
Calcium 239.4mg	0%
Iron 8.5mg	0%
Potassium 1184.2mg	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: 48.5%

Protein: 19.3%

Carbs: 32.2%