This is one recipe that has become a staple in our house. I usually have the sauce ingredients stocked in the cupboard, which I’ve used on all manner of meals. It’s very easy to make and you can even substitute the vegan chick’n pieces for tofu for an alternative if you’d prefer.
Garlic No Chicken with Mushrooms
Servings
2
servingsPrep time
10
minutesCooking time
15
minutesIngredients
- For the sauce
2 tbsp olive oil
2 tbsp soy sauce (I use gluten free)
2 tbsp sriracha sauce
- For the main dish
160g -180g (5-6 oz) of vegan chicken pieces
150g (5-6 oz) sliced mushrooms (I use chestnut or white mushrooms)
3 cloves of garlic, chopped
Sesame seeds (optional) for garnish
220-300g (7 – 8 oz) Cooked rice to serve (Either wholegrain or basmati works best)
Directions
- In a small bowl, put all the sauce ingredients together and mix. Set aside. ( If making rice put the rice on to boil. )
- Heat a large frying pan with a good drizzle of olive oil. Put the sliced mushrooms and garlic in and sauté for 3-4 minutes until they are starting to soften.
- Put the vegan chicken pieces in the frying pan and cook for another 3-4 minutes until heated through.
- Pour the sauce in the frying pan until all is well coated and give it another 2-3 minutes until the sauce is hot and thickened.
- Serve with cooked rice and sprinkle sesame seeds on the top if desired.
Notes
- This sauce is so versatile and if you’d like this dish saucier, I’d recommend using 3 tbsp of each ingredient. Enjoy!