From thewoksoflife.com

Shortcut Vegan General Tso's Chicken

4 servings · 10 min prep · 30 min cook

Ingredients

For the sauce

• 1/3 cup Asian vegetable stock
• 1 teaspoon dark soy sauce
• 1 tablespoon soy sauce
• 2 teaspoons rice vinegar
• 1 teaspoon Shaoxing wine
• 3 1/2 tablespoons brown sugar
• 1/4 teaspoon white pepper

For the stir-fry

• 1 pound vegan chicken nuggets or tenders
• 2 cups broccoli florets
• 1 tablespoon vegetable oil
• 4-5 dried red chili peppers
• 3 cloves garlic
• 1 tablespoon cornstarch
• 2 tablespoons water

Steps

1. Make the sauce mixture by combining ⅓ cup vegetable stock, 1 teaspoon dark soy sauce, 1 tablespoon soy sauce, 2 teaspoons rice vinegar, 1 teaspoon Shaoxing wine, 3 ½ tablespoons brown sugar, and ¼ teaspoon white pepper. Set aside. Bake/cook the 1 pound vegan chicken nuggets according to package instructions.

   varies

2. Bring a pot or wok of 2 tablespoons water to a boil, and blanch 2 cups broccoli for 30 seconds to 1 minute, depending on how crunchy/tender you like your broccoli. Drain and set aside. To keep it super green, you can also transfer the broccoli to an ice bath before draining.

   1 min

3. Heat a clean wok or skillet over medium heat. Add 1 tablespoon oil along with 4-5 dried chili peppers. Cook for a few seconds, and add 3 cloves minced garlic.
4. Next, add the prepared General Tso's 1 tablespoon sauce. Bring to a simmer. Stir 1 tablespoon cornstarch into 2 tablespoons water to make sure it's fully combined, and slowly stir the cornstarch slurry into the sauce. Simmer for another 30 seconds to allow the sauce to thicken.

   30 seconds

5. Add the nuggets and 2 cups broccoli, and toss until everything is evenly coated in 1 tablespoon sauce. Plate and serve immediately with steamed 2 teaspoons rice.

Nutrition

Per serving

kcal

385

protein

20 g

carbs

41 g

fat

16 g

Simplify your own recipe on Reduce