Vegan Ginger Chicken
Net Weight: 7 oz

This delicious vegan ginger chicken combines textured soybean protein with a zesty blend of ginger, sesame oil, and soy sauce, offering a savory, plant-based alternative to traditional ginger chicken. Perfect for quick meals, it’s great for stir-fries, sandwiches, and bowls.

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
• Modified Tapioca 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 1-2 tablespoons of vegetable oil in a large skillet or wok over medium heat.
2. Add the vegan ginger chicken and stir-fry for 3-4 minutes until heated through and lightly crispy.
3. Add your choice of vegetables (like bell peppers, onions, or broccoli) and stir-fry for an additional 3-4 minutes until the veggies are tender.
4. Serve with steamed rice, noodles, or in a wrap for a satisfying meal.

Grill:

1. Preheat the grill to medium heat and lightly oil the grates to prevent sticking.
2. Place the vegan ginger chicken on the grill and cook for 3-4 minutes per side, ensuring the chicken is heated through and slightly charred.
3. Add vegetables such as zucchini, mushrooms, or bell peppers to the grill and cook until tender, about 5-7 minutes.
4. Serve the grilled vegan ginger chicken with a side of grilled veggies and rice for a flavorful meal.

Oven:

1. Preheat the oven to 375°F (190°C).
2. Place the vegan ginger chicken on a baking sheet lined with parchment paper.
3. Bake for 10-12 minutes, flipping halfway through, until heated through and lightly crispy.
4. Add vegetables like carrots, cauliflower, and green beans to the baking sheet for the last 10 minutes of cooking.
5. Serve the baked ginger chicken with the roasted vegetables and a side of quinoa or noodles.