Garlic Ginger Vegan Chicken (Soy Curls)
This Garlic Ginger Vegan Chicken is made with soy curls which means it’s completely plant-based and gluten-free. It has a tender meaty texture and is the best meat substitute I have found by far, and it only has one ingredient–soybeans. The sweet ginger garlic flavor is perfect for stir-fries and vegan poke bowls!
These vegan chicken strips are perfect for grilling, air frying, and using anywhere you would use chicken in recipes. They are delicious in stir-fries, soups, sandwiches, and more!
We have more delicious Asian vegan recipes on this website like this easy vegan pad Thai, my vegetable stir fry with rice noodles with peanut sauce, and our Asian mason jar soup.
What is vegan chicken made of?
There are a few different plant-based products that vegan chicken is made from, the two most common being soy curls and vital wheat gluten aka seitan. Other options can also include pea protein, tofu, and jackfruit.
For this recipe, I use soy curls because they are super easy and wholesome, and there is no extra work involved in prepping them other than rehydrating them. They are great for making other recipes like vegan BBQ and mock chicken casserole. Check out these 25+ Vegan Soy Curl Recipes for even more inspiration.
What is the best fake chicken?
Soy curls are my personal preferred option for fake chicken. The texture is perfectly chewy like chicken and many people can’t even tell the difference. They can be purchased in some grocery stores and easily ordered online.
In contrast to vital wheat gluten, soy curls are completely gluten-free and a good option for those avoiding wheat products. Instead, they are made with non-GMO soybeans.
Reasons you will love this recipe
- Bursting with Flavor: This garlic ginger vegan chicken made with soy curls is packed with bold flavors, offering a delicious blend of garlic, ginger, and savory spices that will excite your taste buds.
- High in Plant-Based Protein: Made with soy curls, this dish provides a high-protein alternative to traditional chicken, making it perfect for those following a vegan or plant-based diet.
- Easy and Quick to Prepare: With simple ingredients and a quick cooking time, this garlic ginger vegan chicken is ideal for busy weeknights when you need a tasty meal in a hurry.
- Healthy and Wholesome: This vegan chicken dish is low in fat and free from cholesterol, providing a nutritious option that’s perfect for maintaining a balanced diet while still enjoying satisfying flavors.
Tips for Success
- Gluten-free– Soy curls are gluten-free but soy sauce is not. So, if you are avoiding gluten, be sure to substitute tamari for the soy sauce.
- Sweeteners– I use maple syrup for my sweetener, but other good options include date syrup and agave nectar.
- Enhancing flavor– After the soy curls rehydrate, it is a good idea to squeeze excess liquid from them when draining so that they will readily soak up the bold flavor of the sauce.
- Spiciness– Even if you don’t like spicy food, don’t leave out the red pepper flakes. Simply add less of them. They add so much flavor to this recipe.
- Marinating– The longer you allow them to marinate in the sauce the better. If you have time to leave them overnight, the flavor will really pop.
- Cooking– Rehydrated soy curls do not need to be cooked, but at times I like to put them in my crockpot on low and allow them to simmer for a few hours to help the flavors marry up even more.
Ingredients you will need
This soy curl recipe for vegan chicken is very easy to make and only requires 8 ingredients. This is what you’re going to need.
- Soy curls– I buy mine online from Amazon and some grocery stores like Whole Foods and Earth Fare will have them in stock as well.
- Vegetable broth– You can purchase veggie broth at almost any grocery store or even make your own using vegetable scraps.
- Maple syrup– Other sweeteners can be used, but my preference is pure maple syrup.
- Soy sauce– I like to use low-sodium soy sauce to keep the salt content down. For those who are gluten-free, you will want to use tamari instead.
- Lime juice– Use bottled lime juice or squeeze some from fresh limes.
- Garlic– It is easiest for me to use minced garlic in a jar, but fresh works well too.
- Ginger– I tend to use dry powder ginger but grate it fresh if preferred.
- Red pepper flakes– Even if you don’t like spicy food, I highly suggest using at least a small pinch for flavor.
How to make vegan chicken
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Begin by rehydrating the soy curls. To do this, simply open the bag and place the dried curls in a large bowl.
The directions on the package say to use water to rehydrate, but I strongly suggest using vegetable broth and a splash of soy sauce or tamari. This adds so much flavor right from the start. They will need to soak for approximately 10 minutes or longer.
STEP #2: While the soy curls are rehydrating, mix up the sauce. In a medium-sized bowl, combine all of the ingredients–maple syrup, soy sauce, lime juice, minced garlic, ginger, and red pepper flakes–and whisk together well.
STEP #3: Pour the soy curls into a colander to drain the broth. I like to squeeze mine so they will be ready to soak up the flavor of the sauce. You’ll notice they now have a spongy texture.
STEP #4: Transfer the soy curls to a large bowl, pour the sauce over them, and stir until they are coated well.
STEP #5: Cover with a lid or plastic wrap and allow them to marinate for at least 30 minutes or more. The longer they soak, the bolder the flavor will be. They can be refrigerated and allowed to marinate overnight if desired.
STEP #6: Serve over rice, in a stir-fry, in a wrap or sandwich, in tacos, or even pasta dishes.
Serving suggestions
There are so many ways you can serve these ginger garlic soy curls. Some of my favorite ways are to include them in a garden salad, serve them in a sandwich or wrap, toss them in a stir-fry, or add them to healthy homemade vegetable soup.
Air fry cooking method
If you want them to be crispy, air fry them for 5 minutes at 370°F. Shake the basket and then cook for another 3-5 minutes checking every minute or two until the soy curls are crispy. Do not over-fry them or they’ll get too hard and burn.
Frequently Asked Questions
Store dry soy curls in a cool, dry place in an airtight container or resealable bag to keep them fresh. Once rehydrated, soy curls should be stored in an airtight container in the refrigerator and used within 3-4 days for the best quality.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. They also freeze well. Simply defrost in the refrigerator overnight and reheat on the stovetop or microwave.
Yes, soy curls can be frozen either in their original dry form or after they have been rehydrated and cooked. Freezing rehydrated soy curls is a great way to extend their shelf life and have them ready for quick meals.
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Garlic Ginger Vegan Chicken
Ingredients
- 1 package soy curls 8 oz dry
- 2 cups vegetable broth
- 1/3 cup lime juice
- 1/3 cup low sodium soy sauce or tamari tamari for GF
- 1/3 cup maple syrup
- 3 tablespoons minced garlic I use from jar
- 2 teaspoons ground ginger
- 1 pinch red pepper flakes
Instructions
- To rehydrate the soy curls, place them in a large bowl. The directions on the package say to use water to rehydrate, but I strongly suggest using vegetable broth and a splash of soy sauce or tamari. This adds so much flavor right from the start. They will need to soak for approximately 10 minutes or longer.
- While the soy curls are rehydrating, go ahead and mix up the sauce. In a medium-sized bowl, combine all of the ingredients–maple syrup, soy sauce, lime juice, minced garlic, ginger, and red pepper flakes–and whisk together well.
- Pour the soy curls into a colander to drain the broth. I like to squeeze mine so they will be ready to soak up the flavor of the sauce. You’ll notice they now have a spongy texture.
- Transfer the soy curls to a large bowl, pour the sauce over them, and stir until they are coated well.
- Cover with a lid or plastic wrap and allow them to marinate for at least 30 minutes or more. The longer they soak, the bolder the flavor will be. They can be refrigerated and allowed to marinate overnight if desired.
- Serve over rice, in a stir-fry, or even in a wrap or sandwich.
Video
Notes
- Gluten-free– Soy curls are gluten-free but soy sauce is not. So, if you are avoiding gluten, be sure to substitute tamari for the soy sauce.
- Sweeteners– I use maple syrup for my sweetener, but other good options include date syrup and agave nectar.
- Enhancing flavor– After the soy curls rehydrate, it is a good idea to squeeze excess liquid from them when draining so that they will readily soak up the bold flavor of the sauce.
- Spiciness– Even if you don’t like spicy food, don’t leave out the red pepper flakes. Simply add less of them. They add so much flavor to this recipe.
- Marinating– The longer you allow them to marinate in the sauce the better. If you have time to leave them overnight, the flavor will really pop.
- Cooking– Rehydrated soy curls do not need to be cooked, but at times I like to put them in my crockpot on low and allow them to simmer for a few hours to help the flavors marry up even more.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
wow these curls are so delicious! I marinated them over night as suggested, and so glad I did. I served some over cauliflower rice, and some leftovers in a salad and a pita with rice. I’ll definitely be making these over and over.
Yummy!
Can these be air fried for a crispy texture?
Hi Shirley- Yes, ma’am! Air frying them is a great idea! Air fry them for 5 minutes at 370°F. Shake the basket and then cook for another 3-5 minutes checking every minute or two until the soy curls are crispy. Do not over fry them or they’ll get too hard and burn!
Terri, It appears that the maple syrup was mistakenly omitted from the ingredients list.
Hi Denise- Thank you so much for letting me know! You were right, but I have it fixed now. Much appreciated!