All Photos © Christine Elise McCarthy 2017
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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.
Delightful-Delicious-Delovely 