Recipes

Simple Vegan Bee Free Honey-Garlic Chick’n

With Gardeine Strips

Today we’re making Simple Vegan Bee Free Honey-Garlic Chick’n.

Its sweet, sticky sauce has all the allure of your favorite takeout but is made of healthy, natural ingredients. The recipe is only eight ingredients (nine if you are a stickler and count the rice)

Here is a bonus, if you cook Asian food regularly (meaning you own soy sauce), you have all of them in your pantry right now

An epic 30-minute dinner!

Bee Free Honey-Garlic Chick’n

Nicole Kearsley
An incredibly quick and easy way to serve up Simple Vegan Bee Free Honey-Garlic Chick'n – seared then simmered in the most amazing honey garlic sauce. Don't be deceived by the short ingredient list!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Vegan, Western
Servings 4

Ingredients
  

  • 1 pound Gardeine Chick'n Strips
  • 2 teaspoon Garlic Powder
  • 6 cloves Garlic minced
  • 1/3 cup Bee Fee Honee
  • 1/4 cup Water or chicken flavored broth
  • 2 tablespoon Rice Vinegar or mirin
  • 1 tablespoon Soy Sauce
  • 1/2 teaspoon Salt and Pepper

Instructions
 

  • Toss Gardeine strips with salt, pepper and garlic powder.
  • Heat skillet over medium-high heat with 1 Tbsp oil. Saute strips for 5 to 7 minutes.
  • Move chick'n to the perimeter of the pan. Add garlic and saute for 1 minute.
  • Add the honee, water, vinegar and soy sauce and cook until the sauce reduces down and thicken slightly approximately 3 to 4 minutes.
  • Remove skillet from heat and let sit for 5 minutes before serving to allow the sauce to thicken.
  • Serve over rice accompanied by Chinese greens of choice.

Notes

NO RULES: Use any greens or vegetables you prefer.
*MAKE IT COMPLETE!: I served it over rice accompanied by sauteed yu choy sum (sprinkled with salt and red pepper flakes). 
**STORAGE: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently in the microwave or on the stovetop, with a splash of broth or water if needed to keep it from drying out.
***SERVING: This recipe yields 32 grams of protein for each serving.
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