Vegetarian Sweet And Sour Chicken Recipes

SWEET & SOUR CHICKEN & VEG

Steps:

• Make the sweet & sour sauce by whisking together the pineapple juice, tomato ketchup, malt vinegar and cornflour. There should be 300ml - add water or stock if you're short.
• Heat the oil in a frying pan or wok over a high heat. Add the onion, chilli, peppers, carrots and chicken and stir-fry for 3-5 mins until the vegetables are starting to soften and the chicken is almost cooked.
• Add the corn, pineapple and sauce. Bubble for 2 mins, add tomatoes and cook for 2 mins until the sauce thickens, the chicken is cooked and the vegetables are tender. Serve with rice, if you like.

VEGETARIAN SWEET AND SOUR 'CHICKEN'

Steps:

• Bake nuggets as directed on package. Meanwhile, bring vegetables, pineapple chunks, sweet-and-sour sauce and water to boil in large saucepan on medium-high heat; cover. Simmer on medium-low heat 5 min. or until heated through, stirring frequently.
• Mix cornstarch and reserved pineapple juice until well blended. Add to vegetable mixture; cook 1 min. or until thickened, stirring constantly.
• Serve nuggets over rice; top with vegetable mixture.

VEGAN SWEET AND SOUR CHICKEN

Steps:

• In a medium bowl stir together the wheat gluten and water slowly into an elastic dough. Add more water if necessary. Knead for 5 minutes and set aside.
• *Excluding nutritional yeast, seasonings can be adjusted according to taste.
• In a large saucepan, bring all the broth ingredients to a boil with two cups of water. Keep the heat on medium-medium low so you have time to work. Squeeze dough over sink to remove any excess moisture but don't dry out completely. With a serrated knife, slice dough into chunks, strips, steaks, or whatever shape and size wanted (they will expand in the broth). Drop faux chicken pieces into the boiling broth. Cover and let simmer until all broth is reduced and gone completely, stirring about every 10 minutes. This process will take approximately 1 hour.
• PREPARE THE SWEET AND SOUR SAUCE AND BREADING.
• Heat pineapple juice, canola oil, brown sugar, soy sauce, and black pepper just until boiling. Lower heat and slowly add cornstarch dissolved in cold water to thicken. Add vinegar. Stir.
• Coat the bottom of a medium saute pan with oil and turn to medium/medium low heat to allow it to come to temperature slowly. Preheat oven to 350 degrees. Grease baking dish.
• Once faux chicken broth has reduced completely, remove the faux chicken pieces. Coat in flour (You can use a large Ziploc bag, one filled with bread crumbs and one filled with flour to make this easier). Then, coat in soy milk and cover in panko bread crumbs (You can repeat the flour and soy milk step for more of a crunch). Seer each piece until golden brown in the oil. Remove from oil and place in baking dish. Pour half of the sweet and sour sauce over the faux chicken. Make sure they are covered completely. Cover with aluminum foil and bake for 15 minutes. Remove from oven and coat faux chicken with the rest of the sweet and sour sauce. Bake for another 10-15.
• Enjoy :).
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