Sweet & Sour Seitan Chick’n with onions, peppers, and pineapple served over jasmine rice is a delicious and easy protein meal!

Ingredients

Serves: 4-6 Time: 45 minutes

Sweet & Sour Seitan Chick’n

• 3 cups seitan chick’n, store-bought or homemade
• 1/4 cup cornstarch
• Sesame or peanut oil for cooking
• 1 medium onion, thinly sliced
• 2 red bell peppers, thinly sliced
• 1 1/2 cup pineapple, diced
• Jasmine rice, for serving
• Chopped scallions & sesame seeds for garnish

Sweet & Sour Sauce

• 1 cup orange juice
• 1 Tbs Cornstarch
• 1/4 cup rice vinegar
• 1/4 cup white sugar
• 2 Tbs soy sauce
• 3 Tbs tomato paste
• 1 Tbs sriracha
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp white pepper

Directions

1. First, prepare your vegetables and set aside.
2. Then, repare the 1/4 cup cornstarch in a medium-size bowl and set aside. If using a frozen seitan chick’n, defrost.
3. In a medium saucepan, whisk together the orange juice and cornstarch until no clumps are left. Then, add in the remainder of the sauce ingredients.
4. Set the saucepan on medium-low heat and simmer the sauce for 10 minutes, stirring often until thick and carmelized. Turn off the heat and set aside.
5. Then, heat a large cast-iron skillet or wok to medium-high heat.
6. Once hot, lightly coat with oil and sauté the onion and bell pepper with a pinch of salt for 5 minutes. Stir frequently.
7. Quickly toss the seitan chick’n in the bowl of cornstarch, enough that it is sticking to the chick’n.
8. Then, transfer the onion and bell pepper into the sauce and mix together.
9. In the same skillet or wok, add another drizzle of oil to coat the pan and begin sautéeing the coated chick’n. Sauté for about 7 minutes, adding a little more oil if needed should the seitan stick to the pan too much.
10. Then, pour the sauce with the vegetables into the wok or skillet with the seitan and stir together for 3-4 minutes, reducing heat to medium.
11. Turn off the heat, serve over rice, top with garnishes and enjoy!

Nutrition Information

Nutrition Disclaimer

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