Description
A sweet and tangy 3-ingredient pan sauce on vegan chicken with garlic and bok choy, served over rice.
Ingredients
- 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
Instructions
- Whisk together lime juice, maple syrup and dijon. Set aside.
- 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.
- 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.
- Serve over rice. Enjoy!
- Prep Time: 2 minutes
- Cook Time: 8 minutes