Garlic Ginger Vegan Chicken
This 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. The sweet ginger garlic flavor is perfect for stir-fries and poke bowls!
Servings: 8 servings
Calories: 162kcal
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
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.
Nutrition
Serving: 1cup | Calories: 162kcal | Carbohydrates: 19g | Protein: 11.5g | Fat: 5g | Sodium: 357mg | Fiber: 6g | Sugar: 9g