- 1 pound vegan chicken pieces
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons brown sugar
- 2 tablespoons water
- 1/4 cup chopped cilantro
Instructions:
- In a large bowl, combine the vegan chicken pieces, cornstarch, salt, and pepper. Toss to coat.
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides.
- Add the onion, garlic, and ginger to the skillet and cook, stirring occasionally, until softened.
- Add the chili powder, cumin, cayenne pepper, soy sauce, rice vinegar, brown sugar, and water to the skillet. Bring to a boil, then reduce heat to low and simmer for 10 minutes, or until the sauce has thickened.
- Stir in the cilantro and serve over rice or noodles.
Tips:
- For a more authentic flavor, use Shaoxing wine instead of rice vinegar.
- If you can't find vegan chicken pieces, you can use tofu or tempeh instead. Just cut them into small pieces before cooking.
- Serve this dish with your favorite Chinese sides, such as broccoli, carrots, and snow peas.