Soulfully Vegan

Vegan Maple Cashew Chickn

Ingredients:
600 g plantbased chickn pieces

For the marinade:
2 tb cornflour
½ tsp black pepper
2 tb low-sodium soy sauce
2 tb sesame oil
1 tsp rice vinegar

For the stir-fry:
2 tb vegetable oil, divided
2 medium onions, chopped
1 red pepper, chopped
1 green pepper, chopped
250 g mushrooms, chopped
1 cup unsalted baked cashews

For the sauce:
1 tb corn flour
1 tsp garlic powder
1 ½ tb rice vinegar
¼ cup maple syrup/agave
3 tb low sodium soy sauce
1 ½ tb tomato paste
½ cup vegan veggie broth

For serving:
Rice, Spring onions, Toasted sesame seeds

Instructions:
1. Combine the marinade ingredients in a large bowl. Add the plantbased chickn pieces and toss to coat. Set aside for at least 30 minutes.
2. Combine the sauce ingredients in a small bowl and set aside.
3. Heat 1 tb of the oil in a wok over medium-high heat, add the chickn, and sauté, stirring frequently until lightly browned. Remove to a plate and set aside.
4. Heat the remaining oil in the wok, add the vegetables, and sauté until crisp and slightly tender.
5. Reduce the heat to medium-low and add the chickn back to the wok along with the sauce. Cook, stirring constantly, until the sauce is thickened, and everything is coated.
6. Turn off the heat and add the cashews. Stir to coat.
7. Serve immediately over rice and garnish with chopped spring onions and toasted sesame seeds.


Other recipes!