Entrees, Vegan Food, What To Cook Tonight

Vegan Sweet Lime Dijon “Chicken”


This Vegan Sweet Lime Dijon “Chicken”  is full of flavour yet so simple!  Made with a 3-ingredient sauce (my fav!) and ready in about 10 minutes. I like to use homemade seitan “chicken” but feel free to sub tofu or any vegan chicken alternative. It is quickly pan-fried until golden, then add the sauce, some garlic and bok choy (or broccoli, kale, etc) and fried a few more minutes. Serve over rice or quinoa and enjoy!

Liv’s Meal Prep Tips!

Brown Rice: I actually started making my brown rice in an instant pot and it changed. my. life!!! I used to do it the slow stovetop way but was always having to add more water, unstick it from the pot and wait sooooo long. Now, I just add 1 cup of brown rice to my instant pot with 1 1/4 cups of water. Pressure cook for 15 minutes, then you have perfectly fluffy brown rice! I do it at the start of the week so I can make quick lunches like this all week!

Vegan Chicken: I also loooove to make a batch of my seitan “chicken” (which is another 15 minute instant pot recipe). I use it (unbreaded) it in place of chicken for things like stir fries, quick lunches like this, on vegan bbq “chicken” pizza, and in wraps! It is so easy and its all about how you cook and season it. If you prefer crispy nuggets, follow the instructions in that recipe for breading and frying. So yummy!

3-Ingredient Sauce:

I saw this sauce idea on the NYT Instagram and although it was on shrimp – I just thought it sounded so yummy! A mix of lime juice, maple syrup and dijon mustard. This tangy sauce is delicious! Especially when you add sone garlic, fresh veggies and salt.

Definitely try out this recipe and if you enjoy quick and easy sauces like this, check out my 2-ingredient sweet and sour meatballs, and my vegan sauces ebook!

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Vegan Sweet Lime Dijon “Chicken”

  • Author: Liv B
  • Total Time: 10 minutes
  • Yield: 1 serving


A sweet and tangy 3-ingredient pan sauce on vegan chicken with garlic and bok choy, served over rice.


  • 2 tsp oil
  • 1 cup vegan chicken, chopped (I use my seitan but feel free to use store-bought or tofu)
  • 1 head Shanghai baby Bok Choy, chopped (or sub 1 cup broccoli or kale)
  • 1 clove garlic, minced
  • juice of 1/2 lime (about 2 tbsp)
  • 1 tbsp maple syrup
  • 1 tbsp smooth dijon mustard
  • salt to taste
  • for serving: cooked brown rice


  1. Whisk together lime juice, maple syrup and dijon. Set aside.
  2. In a frying pan on medium-high heat, add 1 tsp oil and vegan chicken and fry a few minutes until starting to brown. Add the sauce and stir to coat. Reduce heat to medium.
  3. Add the other 1 tsp oil, garlic and Bok Choy. Fry a few minutes until Bok Choy is vibrant in colour and softened slightly but still crisp. Add a dash of salt.
  4. Serve over rice. Enjoy!
  • Prep Time: 2 minutes
  • Cook Time: 8 minutes

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