sour | Delightful-Delicious-Delovely

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OK – so this dish is very easy to make & surprisingly tasty! And damned good for you, too! I bought some rhubarb at Super King recently & I found a few versions of this dish – one using pork & one using tofu. I do not eat pork & I am not a huge fan of tofu but I AM a huge fan of Beyond Meat’s vegan chicken – so I used that instead. Why not try it yourself – for FREE?

Vegan Hot and Sour Chicken with Rhubarb Sauce & Kale & Rice

INGREDIENTS

9 oz Beyond Meat chicken strips (or other vegan option)

for the marinade

2 Tbsp honey (agave nectar for vegans – though my friend Rose knows a bee keeper so I used honey she gave me)
1 tsp ground allspice
1 TBS fresh ginger – minced
1 tsp crushed red pepper
1 Tbsp olive oil (plus a little extra for cooking)
1 Tbsp rice vinegar

for the rhubarb sauce

3 cups rhubarb, trimmed and roughly chopped
1-2 TBS fresh ginger – minced
1-3 tsp crushed red pepper (depending on your heat tolerance)
3 cloves garlic
3 Tbsp honey (or agave)
3 Tbsp soy sauce

for the rice & kale

1 cup uncooked rice
1 head kale – ribs removed & chopped
1-2 tsp sesame oil

garnish (optional)

Lime wedges

Cashews – chopped

Scallions – chopped

Cilantro – chopped

DIRECTIONS

Serves 2

This will make more rhubarb sauce than you will need but it should keep for about a week & I bet you will love this dish enough to make it a second time.

Mix the marinade ingredients & toss with the chicken. I did this right in the bag & left it in the fridge overnight but an hour or so should do.

Cook the rice as per directions.

Meanwhile – put the rhubarb sauce ingredients into a food processor & puree them. Add a little olive oil to a sauce pan & simmer the rhubarb sauce so that it warms through & the flavors meld.

Heat a little olive oil in a saute pan & warm the chicken through. Set aside.

In the same pan, add the kale & saute until it wilts somewhat & turns vibrant green. Add the rice & mix well. Add a tsp or so of sesame oil & stir it in.