ℂ𝕣𝕚𝕤𝕡𝕪 ℂ𝕙𝕚𝕝𝕝𝕚 ‘ℂ𝕙𝕚𝕔𝕜𝕖𝕟’
This recipe from mob is a little bit of me. The original recipe calls for tofu, however when meatlessfarm sent me over some of their plant-based chicken breasts to try, I knew this recipe would be the ultimate test (GIFTED).
This dish is the one of the best fake-away recipes I have tried, absolutely FULL of flavour!
The plant-based chicken breasts were delicious, in my opinion they didn’t taste a huge amount like chicken however their texture worked perfectly for this meal! The pieces held their shape incredibly well allowing me to get them perfectly crispy 🤤
If you are trying to cut down on meat then these plant based chicken breasts are a great option! They are soya free, high in protein and as this recipe shows.. very versatile!
4 spring onions
1 red peppers
3cm knob garlic
4 meatless farm chicken breasts
45g soya sauce
1/2 tspn white pepper
30g tomato ketchup
30g rice wine vinegar
40g de sucre semoule
🌶 Chop your onions, red chillies and red peppers. Cut your spring onions into 3cm lengths. Grate your ginger and garlic. Set the veg aside until later.
🌶 Chop your plant based chicken breasts up and pop them into a large bowl. Add 15g of your soy sauce, cornflour, white pepper and a really good pinch of salt. Mix again until evenly coated.
🌶 Heat a wok on a high heat with a generous glug of oil. Add your chicken in batches and fry for a few mins until crispy.
🌶 Add your onion to the same pan and stir fry for 3 mins, then add your red pepper and fry for another 2 mins. Tip in your spring onions, red chilli, ginger and garlic and fry for 2 mins more.
🌶 Add your sriracha, tomato ketchup, rice wine vinegar, caster sugar and your remaining soy sauce to the pan. Give it a mix and let it bubble and reduce for a couple of mins.
🌶 Get your crispy plant based chicken breasts back in the pan and cook for 2 mins. Serve with rice.