Shortcut Vegan General Tso's “Chicken”
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
385 kcal
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Course
Main Course
Shortcut Vegan General Tso's “Chicken”
Description
Shortcut Vegan General Tso's “Chicken” adapts the classic Chinese-American dish by using vegan chicken nuggets and a carefully balanced sauce. The sauce combines vegetable stock with dark and regular soy sauce, rice vinegar, Shaoxing wine, brown sugar, and white pepper, providing depth and the right balance of sweet and savory elements. Dried red chili peppers add heat and aroma during cooking.
Broccoli florets are quickly blanched to retain vibrant color and a tender-crisp texture. The vegan nuggets are cooked according to package directions, ensuring a crispy coating that holds up to the sauce. The sauce is thickened with cornstarch to create a glossy finish that clings to the nuggets and broccoli, giving a rich mouthfeel. The dish is cooked over medium heat, allowing flavors to meld and the sauce to coat evenly.
This preparation results in a vegan entrée that mimics the textures and flavors of General Tso’s chicken, suitable for serving hot as a main dish with rice or noodles.
Ingredients
For the sauce:
- 1/3 cup vegetable stock or low-sodium store-bought vegetable stock, Asian
- 1 teaspoon dark soy sauce
- 1 tablespoon soy sauce (or seasoned soy sauce)
- 2 teaspoons rice vinegar
- 1 teaspoon Shaoxing wine (or cooking sherry)
- 3 1/2 tablespoons brown sugar
- 1/4 teaspoon white pepper
For the rest of the dish:
- 1 pound vegan chicken nuggets your choice; it’s important to choose one where the coating won’t separate from the soy protein, or tenders
- 2 cups broccoli about 1 broccoli crown, florets
- 1 tablespoon vegetable oil
- 4-5 red chili pepper broken in half if you like extra spice, dried
- 3 cloves garlic (minced)
- 1 tablespoon cornstarch (mixed with 2 tablespoons water)
Instructions
- Make the sauce mixture by combining the vegetable stock, soy sauces, rice wine vinegar, Shaoxing wine, brown sugar, and white pepper. Set aside. Bake/cook the vegan chicken nuggets according to package instructions.
- Bring a pot or wok of water to a boil, and blanch the 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.
- Heat a clean wok or skillet over medium heat. Add 1 tablespoon of oil along with the dried chilies. Cook for a few seconds, and add the minced garlic.
- Next, add the prepared General Tso’s sauce. Bring to a simmer. Stir the cornstarch into the 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.
- Add the nuggets and broccoli, and toss until everything is evenly coated in sauce. Plate and serve immediately with steamed rice!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 41g | 14% |
| Protein | 20g | 40% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Sodium | 939mg | 39% |
| Potassium | 421mg | 9% |
| Fiber | 11g | 44% |
| Sugar | 13g | 26% |
| Vitamin A | 458IU | 9% |
| Vitamin C | 41mg | 46% |
| Calcium | 84mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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