Bringing you, chinese takeaway to your kitchen. With a vegan stamp on it of course.
A light sweet sauce with a slight sharpness, goes hand in hand together. Add in any vegetables of your choice, coupled with the chicken makes for a nutritious meal.
INGREDIENTS ( serves 4 )
1 Bag of Quorn chicken pieces
30g Coconut sugar
30g Granulated sugar
60g Corn flour
2 Garlic cloves finely grated
1/4 inch piece ginger finely grated
7 Tbsp Rice vinegar
8 Tbsp tomato ketchup
1 Tbsp tomato puree
11/2 Tbsp light soy sauce
Approx 500ml water
1 Red pepper sliced into sticks
1 courgette sliced into sticks
1 leek chopped
Add the rice vinegar, tomato ketchup, sugar, ginger and garlic into a pan and gently bring to a simmer.
Mix the corn flour with enough water to form a thin paste.
Add the flour paste into the pan stirring continuously. As the sauce thickens keep adding water to maintain consistency of the sauce.
Add in the tomato purée and soy sauce whilst still stirring, adding little glugs of water if needed. Once you are happy with the thickness of the sauce add in your vegetables and chicken and cook for 10 minutes.
Serve with basmati rice, brown rice or rice noodles.