10-Ingredient Vegan Spicy Chinese Barbecue Chicken with Broccoli & Sugar Snap Peas

2 Comments

 

All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

This is as easy as a dish can be!  It took me less time to make the chicken & broccoli than it did to make the rice.  Easy, delicious & as spicy (or not) as you please.  Ok – I list 11 ingredients but I only used snap peas because I had them.  Use them, lose them, substitute them with something else.  Your call.

Vegan Spicy Chinese Barbecue Chicken with Broccoli & Sugar Snap Peas

Serves 2

INGREDIENTS

9 (or more) ounces vegan chicken (I adore Beyond Meat brand) – cubed

Broccoli for two – cut into florets (amount is up to you & your love of broccoli)

Sugar snap peas (optional) – as many or as few as you please

1-2 jalapenos (red or green) – diced (optional & up to your tolerance for heat)

1 scallion – sliced (green & white parts)

1 TBS olive or coconut or other cooking oil

for the sauce (double this sauce recipe if you like a lot of sauce or want extra sauce for some rice)

1/4 cup vegan hoisin sauce

1/4 cup soy sauce (or liquid aminos or tamari)

1 TBS chili paste (sambal oelek or chili garlic sauce)

1 tsp fresh minced ginger (I used bottled)

2 TBS dark berry jam (I used Marionberry jam but blueberry, blackberry or raspberry would work.  Orange might be nice, too!)

GARNISH: warm cooked rice, sesame seeds, sliced scallions

DIRECTIONS

Make rice or whatever grain you like.

Heat the oil & saute the jalapenos & scallion slices for a minute or two.  Add the remaining sauce ingredients & the chicken.  Heat for a few minutes until the chicken is warmed & the sauce thickens a bit.  Lower heat & set aside.

Boil water & blanch the broccoli & peas (if using) for 5 minutes then drain.   You can either add the broccoli to the chicken & sauce or simply serve it beside the chicken.

Plate with some rice & garnish with sesame seeds & scallion slices.

2 thoughts on “10-Ingredient Vegan Spicy Chinese Barbecue Chicken with Broccoli & Sugar Snap Peas

  1. Hi Christine!
    I discovered your website a couple days ago and I’m hooked…your vegan recipes are crazyamazing! The photos are of course stunning…you are such a talented photographer. Have you ever considered doing youtube cooking videos? They don’t have to be perfect…if you look at Hannah Hart’s first “My Drunk Kitchen” posts for example, they are humorously homemade, but now she is signing bigtime book, TV and movie deals left and right. Same with her acting pals Mamrie Hart (who is also vegan and screamingly hilarious) and Grace Helbig, as well as vegan youtubers like the supercool Candice at The EdgyVeg. Youtube seems to be a fun way to further their love of food and their entertainment careers…you’d be a natural obviously. The world needs to see more of you and your fantabulous vegan cookery! 🙂

    Like

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