The best vegan chicken with broccoli in a homemade garlic ginger sauce. Asian style protein loaded Chick’n, quick and easy to make, gluten free, meaty and perfectly chewy with crispy edges, made with whole food soy curls and an easy stir fry sauce.
Place the dehydrated soy curls in a medium bowl and cover with hot water. Allow to rehydrate for 20 minutes. Drain then use your hands to squeeze out as much of the liquid as possible.
Transfer the rehydrated soy curls to a dry bowl and sprinkle with the tapioca or cornstarch. Toss to coat well.
Transfer the soy curls to the basket of an air fryer and shake off any excess tapioca. (this step is easier done over the sink).
Preheat the air-fryer to 375”F and air-fry the soy curls for 13 minutes until crisp around the edges. (Alternatively you can skip the air-fryer step and bake the soy curls instead ).
make the sauce:
Whisk all the sauce ingredients together and bring to a simmer in a medium size skillet. Cook for about 30 seconds just enough to tame the garlic then add the air fried soy curls. Toss to coat well in the sauce.
While the soy curls are cooking make sure to steam or boil the broccoli florets until al dente. Drain well and add them to the pan with the soy curls. Toss to coat well in the sauce. Garnish with sesame seeds and extra chili flakes.
Serve with your choice of brown rice, coconut spinach rice, mashed potatoes or noodles.
What are soy curls made out of ?
Soy curls are cooked non-gmo whole soy beans that are dried at low temperatures to yield a convenient wholesome product high in fiber and omega-3. They contain no chemical, preservatives or additives, the natural good for you alternative to animal flesh products.