DDD #56 – 5-Minute Vegan Sticky & Spicy Indian Masala Chicken Fingers

All Photos © Christine Elise McCarthy 2017

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Today is Official Chucky the Killer Doll Day!  So – be sure to watch the UNRATED dvd version for a post credits surprise!

1989 – above.  2017 – below.

Kyle fan art by @LuxBlackArts

Isn’t that cool?  Anyway –

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  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)

INGREDIENTS

9 oz vegan chicken

2 TBS garam masala

1 tsp smoked paprika

1 tsp salt

1/3 cup chili sauce (the sweet Thai kind)

2 tsp soy sauce

2 TBS sriracha

1 TBS ketchup

juice of 1/2 lime

Agave nectar

Olive oil or cooking spray

GARNISH – sliced scallions, sesame seeds

DIRECTIONS

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.

DDD #48 – 10-Minute Spicy Vegan Sriracha Chicken & Broccoli Bowl

All Photos © Christine Elise McCarthy 2017

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This chicken & broccoli comes together faster than the rice – so – if you have warm, cooked rice ready – you can serve this in ten minutes.  None of the ingredients are particularly exotic but it is GENUINELY spicy.  I like a lot of heat & this took it to my limit – so – if you are more timid in the spice department – cut the spicy things way back or drop them completely.  I used – as always – Beyond Meat brand vegan chicken because it is absolutely the best on the market.  It comes in 9 or 12 ounce packages.

10-Minute Spicy Vegan Sriracha Chicken & Broccoli Bowl

Serves 2

INGREDIENTS

9 to 12 ounces vegan chicken – cubed

1 jalapeno – seeded & diced (optional)

Olive oil

1-5 dry red chilies – halved & seeded (VERY optional as these are VERY spicy – and if you use hem – do not chew & swallow them – but pick them out when you eat)

1/2 cup vegan hoisin sauce

1-2 TBS sriracha sauce

1-3 tsp crushed garlic (I used jarred)

1 TBS ginger (I used jarred)

Broccoli for 2 – fresh or frozen

Salted peanuts

Sliced scallions as garnish

Cooked rice for 2

DIRECTIONS

Cook the rice.  If you are using fresh broccoli – steam it a few minutes until it is done to your taste & set aside.  If using frozen – cook it according to directions & set aside

Heat 1 TBS olive oil in a pan.  Saute the jalapeno & red chili – if using them.  When the jalapeno is softens (a few minutes) – add the garlic & ginger & saute 1 minute.  Add the hoisin & sriracha and the chicken & heat the chicken through.

Assemble the bowls with the rice, broccoli & chicken & garnish with peanuts & scallions.

DDD #39 – 5-Minute Burnt Brown Sugar Chicken Fingers

All Photos © Christine Elise McCarthy 2017

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Ok – these things were so delicious – I was almost unable to keep from eating them all as I photographed them.  They take 5 minutes and can be eaten as is or packed into a sandwich or taco.  They would go really well with my Spicy Vegan Sriracha Miso Cole Slaw, seen above.

As always, I used Beyond Meat brand chicken because it is, quite simply, the best on the market.  Click that link to use their store locator & get a coupon.

These could be baked but I think that really only works for real chicken as the grease in the chicken would keep it moist.  Faux chicken, like I used here, I think, is better served stove-top & it is faster & easier that way, anyway.  These suckers are REALLY good – I promise!

5-Minute Vegan Burnt Brown Sugar Chicken Fingers

Feeds 1 or 2 – depending on appetite

INGREDIENTS

1 9oz bag of vegan chicken strips – thawed

2 TBS olive oil

1 TBS brown sugar

2 tsp garlic powder

2 tsp onion powder

2 tsp chili powder

2 tsp smoked paprika

1-2 TBS agave nectar

S&P

DIRECTIONS

If you have a nonstick pan – use it.  Burnt sugar is a pain to clean.  If you don’t have one – maybe up the olive oil a tad.

Mix all the ingredients (except the chicken) – reserving 1 TBS agave nectar – in a bowl.  Put the mixture in the bag with the chicken & mush it all around until all the strips are covered.

Again – use either a nonstick pan or a pan greased with some olive oil & cook on medium high, stirring occasionally, until the sugar just begins to blacken.  Toss with another TBS agave nectar to moisten things up a bit & serve!

DDD Ep. #8 – 5-minute Sticky, Spicy, Korean BBQ Chicken with Sesame Hibachi Noodles (Vegan)

All Photos © Christine Elise McCarthy 2017

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I am reposting this recipe from August 27, 2015 because it is episode #8 on my cooking show – Delightful Delicious Delovely & Video Vegan.  Go there for all my long & short format cooking videos & please subscribe.

Holy fucking shit!  This 5-minute Sticky, Spicy, Korean BBQ Chicken is AWESOME!  Honestly, the sauce on them takes 5 minutes & will blow your socks off!  The noodles are more delicate in flavor & accompany the chicken well – and will take as long to cook as the package directs but this whole thing can be don in under 20 minutes.  These noodles are probably more authentically prepared with soba noodles but I just used this spaghetti here.

I used the best faux chicken on the market – Beyond Meat.  Click that link to find a store locator & maybe grab a coupon!  I used vegan butter & I am pretty sure that vegetarian hoisin in vegan (I am not yet 100% vegan).  If you fear it is not – substitute with a vegan teriyaki sauce.

***NOTES – I used gochujang – a Korean spicy paste.  I see it at my local grocery store in the Asian section but you might have to go to a Korean market or buy it online.  It is like a thick & spicy ketchup.  One suggestion to substitute it is:

“Per tablespoon – Make a paste of 1 tablespoon red chilli pepper flakes moistened with soy sauce and add a little sugar. This will not replicate the complexity but a similar flavor profile.

HERE is another option to substitute using sambal oelek.

Sesame Hibachi Noodles

Serves 4 (cut this recipe in half to match the chicken quantity – or just treat yourself to leftover yummy noodles)

INGREDIENTS

1 lb noodles (your choice of spaghetti or soba or linguine etc) – cooked & drained

2 TBS vegan butter

2 TBS brown sugar

2 garlic cloves – minced

4 TBS low sodium soy sauce (or tamari)

1 TBS hoisin sauce (or teriyaki sauce)

1 tsp to 2 TBS crushed red pepper (I like shit hot – you might not – so adjust to suite your taste)

1 TBS sesame oil

Sesame seeds

DIRECTIONS

Cook the noodles.

Meanwhile – heat the butter in a saute pan.  Add the garlic for one minute & then add sugar, hoisin (or teriyaki) and the crushed red pepper.  Bring to a boil & let it thicken a bit.  Add the sesame oil & then immediately toss with the drained, warm noodles

Sprinkle with sesame seeds & maybe extra crushed red pepper.

5-minute Sticky, Spicy, Korean BBQ Chicken

Serves 2 (double this recipe to match the noodle quantity)

INGREDIENTS

9 oz vegan Beyond chicken – cubed

3 TBS agave nectar (or honey – if you are not vegan)

2 garlic cloves – minced

1 tsp to 2 TBS crushed red pepper (Again – I like shit hot – you might not – so adjust to suite your taste)

1 TBS gochujang (see notes above)

1 TBS low sodium soy sauce (or tamari)

Juice of 1/2 lime

2 tsp sesame oil

Scallions – sliced – as garnish

DIRECTIONS

Thaw & cube the chicken.

Put the rest of the ingredients (not the chicken) into a sauce pan & bring to a boil  Simmer a few minutes until it thickens – less than 5 minutes.  Add the chicken & cook until the sauce is thick & clinging to the chicken – maybe even letting a few bits brown or char.  Be careful not to burn it.

Garnish with scallions & serve with the noodles.  YUM!

10-Minute Vegan Creamy and Spicy Mac & Cheese

 

All Photos © Christine Elise McCarthy 2016

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I have posted several vegan mac & cheese recipes but I think this one comes closest to a Kraft experience.  The color is nearly right & it really is creamy & delicious.  I also think – of the pure vegan mac & cheeses (meaning – not the eggplant Parmesan kinda ones – seen below) –

– this one is most likely to trick a cheese-eater.  The sauce only takes as long to make as it takes to boil pasta – just like Kraft.  Plus – it has a little kick to overpowers any flavor from the nutritional yeast that sensitive palates might object to.  Add some Crystal hot sauce & you have a vegan, cheesy pasta orgy!

10-Minute Vegan Creamy and Spicy Mac & Cheese

Serves 2

INGREDIENTS

8 oz dry pasta

1 3/4 cups unsweetened almond (or soy) milk

1/4 cup potato flour

1-3 tsp Dijon mustard (depending on your taste for the tang of mustard  – I went with 3)

1-3 tsp sriracha (I went with 1 tsp but added much Crystal hot sauce when I served it)

1/4 cup olive oil

1/4 cup nutritional yeast

1 TBS tomato paste

1 TBS white miso paste

2 tsp apple cider vinegar

1 tsp onion powder

1/2 tsp mustard powder

Salt to taste

Garnish – Crystal (or other) hot sauce

DIRECTIONS

Cook the pasta according to directions.

Whisk the rest of the ingredients over high heat.  Once it begins to bubble – reduce heat to low & stir until it thickens.  If it gets too thick – add water.

Drain the pasta & toss with the cheese sauce.

Serve with extra hot sauce.

See?  EASY!

5-Minute Vegan Sticky & Spicy Indian Masala Chicken Fingers

All Photos © Christine Elise McCarthy 2015

Follow @celisemccarthy

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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)

INGREDIENTS

9 oz vegan chicken

2 TBS garam masala

1 tsp smoked paprika

1 tsp salt

1/3 cup chili sauce (the sweet Thai kind)

2 tsp soy sauce

2 TBS sriracha

1 TBS ketchup

juice of 1/2 lime

Agave nectar

Olive oil or cooking spray

GARNISH – sliced scallions, sesame seeds

DIRECTIONS

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.

Five (5) Minute Arrabiata Sauce

All Photos © Christine Elise McCarthy 2012

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This is a really easy, 5-minute pasta sauce.  It is fairly spicy so cut back on the crushed red pepper if you are sensitive to heat.  Canned tomatoes are not desirable – even BAD – (read why you should avoid canned tomatoes & seven other foods HERE) – but they are sometimes the only affordable (and super convenient) option.  This can cost me $1.19.  That is CHEAP for 29 oz or delicious arrabiata.  I guess I will pay for it in doctor bills in the future.  😦

Fresh herbs will also improve this sauce measurably but – in a pinch –  they are absolutely not REQUIRED to make this sauce tasty.

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Five (5) Minute Arrabiata Sauce

INGREDIENTS

1 29 oz can tomato sauce
Garlic to taste
1 tsp each of crushed red pepper, oregano, pepper & sugar
1/2 tsp salt
Fresh thyme (optional)
Fresh basil – chopped (optional)

Fresh parsley – chopped (optional)
1 TBS olive oil

 

DIRECTIONS
Heat the olive oil. I sautéed maybe 10 tiny garlic cloves whole. If giant chunks of garlic offend you or yours, you might want to crush them a bit with the side of a knife or press them through a garlic press or chop them fine. Just do not burn the garlic and burning is easier – the smaller you chop the cloves. With whole cloves – I sautéed a minute before adding the spices. If you chopped the garlic – add it and the spices at once.After about a minute of both the garlic and all other spices sautéing – add the tomato sauce. Be careful as it will sputter and splatter you when it hits the hot oil.

A few minutes in – I used a slotted spoon to fish out the garlic cloves & put them through a garlic press but this is not totally necessary.Heat over med-low heat until ready to use. Add chopped fresh basil/parsley at the very end – if you are using fresh herbs.

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