All Photos © Christine Elise McCarthy 2017
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
This is a very easy recipe & it is very flexible. You can use the veggies that I did or sub in ones you prefer. You could use jalapeno for a spicy dish or add brown sugar for a sweeter dish. Click the image below for the recipe video & please subscribe to my channel.
Sweet & Spicy Vegan Island Chicken with Pineapple
2 TBS coconut oil
9 oz vegan chicken
1 jalapeno – diced (optional)
1-2 cups dice fresh pineapple
1 red bell pepper – diced
1 cup carrots – chopped or grated
1-2 cups broccoli florets
3 garlic cloves – chopped
2 TBS soy sauce (or liquid aminos or tamari)
2 TBS sriracha
2 TBS ginger – minced
juice if 1/2 lime
2 TBS brown sugar (optional – I did not use it as I am not a fan of things too sweet)
2 cups cooked rice OR tortillas (for tacos or wraps) OR lettuce leaves (for lettuce cups)
Garnish: cilantro or sesame seeds or sliced scallions
Thaw the chicken, cube it & toss with some cornstarch. Set aside.
Heat the coconut oil in a large pan or wok. Add the veggies (bell pepper, broccoli, jalapeno, carrots) & saute until soft. Add the vegan chicken tossed in cornstarch. Add the soy sauce, sriracha, ginger & combine. Add brown sugar (if using – I did not). Combine & then add pineapple. Combine & then add rice (if doing a stir fry). Stir in the garlic & squeeze in the juice of 1/2 lime. Season with S&P to taste. Heat through & serve (either with rice or as tacos, wraps or lettuce cups). Garnish as you desire & devour!
This was tasty but quite hot. I enjoyed the heat but some might like it tamed down a touch. Also my guests and I were a bit perplexed as to what to do with the side dish of vegan chicken strips sitting in corn starch as a side. There was no further instructions as to what to do with it. 😑👈
That was – obviously – a typo in the written recipe – but it was explained in the video.
Thanks for pointing out the typo.