Sweet & Sour Vegetarian 'Chicken' Stir Fry - 20 Minute Recipe
Sweet and sour chicken has always been one of my favourite dishes. I have a huge soft spot for Asian food in general - I am always partial to a trip to Wagamamas. But sweet and sour in particular just reminds me of growing up, ordering from the local Chinese when I had friends round for a sleepover.
It was one thing I sorely missed when going veggie, and I'm so lucky that I get to enjoy it again in various forms thanks to the exponential growth of the vegetarian/vegan industry.
This simple, easy recipe means you can whip a sweet and sour chicken up in 20 minutes, using whatever veggies you have on hand and your favourite mock meat chicken (I love the Quorn Vegan pieces).
As always, feel free to adapt the recipe to make it your own, and adjust the sauce measurements to your liking. I personally like my sauce sweeter rather than sour, but you may not so keep that in mind when tasting. A little more vinegar or less honey is an easy way to tweak it.
For the sauce
1 tbsp Light Soy Sauce
1 tbsp Honey (sub for Maple Syrup to make 100% vegan)
1 tsp White Wine Vinegar
2-3 tbsp Ketchup (to taste)
1/2 tsp Sriracha (to taste)
For the stir fry
1 tbsp Groundnut Oil (you could also sub for Coconut Oil)
Chopped fresh veggies (I used Spring Onions, Peppers, Mushrooms and Carrot)
Quorn Vegan Chicken Pieces (or whatever mock meat you like)
Noodles or Rice to serve
What is your favourite Asian inspired dish to make at home? I'd love your recipes and tips as it's one of my favourite things to make - stir fries especially!