All Photos © Christine Elise McCarthy 2015
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
These take 5 minutes & are completely irresistible! I ate the entire 9 oz of chicken in one sitting. I recommend using Beyond Meat chicken because it really is the best on the market. Click the link to get a coupon & use their store locator. In the pictures – I cooked these in a regular non-stick pan but I did, ultimately, transfer them to a grill pan – just for the aesthetic of the grill marks. If you have a grill pan – use it – otherwise any pan will do.
5-Minute Vegan Sticky & Spicy Indian Masala Chicken Fingers
Serves 1-2 as an appetizer (though this would go great with rice, too)
9 oz vegan chicken
2 TBS garam masala
1 tsp smoked paprika
1 tsp salt
2 tsp soy sauce
2 TBS sriracha
1 TBS ketchup
juice of 1/2 lime
Olive oil or cooking spray
GARNISH – sliced scallions, sesame seeds
Whisk all the ingredients except the chicken, agave & garnish. Set the sauce aside.
If you have a grill pan (or other pan) – treat it with cooking spray or olive oil. Put the chicken in the pan on high heat. Add the sauce & cook, turning the strips frequently, until the sauce thickens & begins to blacken in spots – likely only a few minutes. Just before they are done – drizzle with a little agave nectar for moisture.
Serve with choice of garnish.