Net Weight: 6.50 lbs

Enjoy the savory and aromatic flavors of this plant-based ginger chicken. Made with textured soybean protein and a blend of sesame oil, ginger, and soy sauce, this vegan ginger chicken provides a satisfying and flavorful alternative to traditional chicken dishes. Perfect for large-scale foodservice or catering, it can be served with rice or incorporated into a veggie-packed stir-fry.

Ingredients:

• Water
• Textured Soybean Protein (Soybean Protein, Wheat Protein, Wheat Starch, Calcium Carbonate, Calcium Sulfate)
• Maltose
• Soybean Oil
• Soy Sauce (Water, Soybean, Wheat, Salt)
• Sesame Oil
• Ginger
• Isolated Soybean Protein
• Tapioca Modified Starch
• Chili
• Raw Cane Sugar
• Corn Starch
• Mirin
• Contains less than 0.5% of:
  • Vinegar
  • Flavoring Agents (I+G, Glycine, DL-Alanine)
  • Vegan Flavor (Flavor, Vegetable Oil)
  • Trehalose
  • Salt
  • Basil Flavor
  • Transglutaminase
  • Yeast Extract
  • Crystallized Glucose
  • White Pepper Powder
  • Xanthan Gum

Cooking Suggestions:

Stovetop:

1. Heat 2-3 tablespoons of vegetable oil in a large skillet or wok over medium heat.
2. Add the vegan ginger chicken to the pan and stir-fry for 4-5 minutes until heated through and lightly crispy on the edges.
3. Add your choice of vegetables, such as bell peppers, onions, broccoli, and snap peas. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.
4. Serve with steamed rice or noodles for a complete meal.

Grill:

1. Preheat the grill to medium heat and oil the grates to prevent sticking.
2. Place the vegan ginger chicken on the grill and cook for 4-5 minutes on each side until heated through and lightly charred.
3. While grilling, add your choice of vegetables like zucchini, bell peppers, and mushrooms to the grill. Grill until tender and slightly caramelized, about 5-7 minutes.
4. Serve the grilled ginger chicken with the vegetables and a side of rice or quinoa.

Oven:

1. Preheat the oven to 375°F (190°C).
2. Arrange the vegan ginger chicken on a baking sheet lined with parchment paper.
3. Roast for 15-20 minutes, flipping halfway through, until heated through and slightly crispy.
4. In the last 10 minutes of cooking, add vegetables like carrots, cauliflower, and broccoli to the pan and roast alongside the chicken.
5. Serve with a side of steamed rice or stir-fried noodles for a balanced, veggie-packed meal.