Vegan Ginger Chicken (Food Service)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:
- Heat 2-3 tablespoons of vegetable oil in a large skillet or wok over medium heat.
- Add the vegan ginger chicken to the pan and stir-fry for 4-5 minutes until heated through and lightly crispy on the edges.
- 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.
- Serve with steamed rice or noodles for a complete meal.
Grill:
- Preheat the grill to medium heat and oil the grates to prevent sticking.
- Place the vegan ginger chicken on the grill and cook for 4-5 minutes on each side until heated through and lightly charred.
- 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.
- Serve the grilled ginger chicken with the vegetables and a side of rice or quinoa.
Oven:
- Preheat the oven to 375°F (190°C).
- Arrange the vegan ginger chicken on a baking sheet lined with parchment paper.
- Roast for 15-20 minutes, flipping halfway through, until heated through and slightly crispy.
- In the last 10 minutes of cooking, add vegetables like carrots, cauliflower, and broccoli to the pan and roast alongside the chicken.
- Serve with a side of steamed rice or stir-fried noodles for a balanced, veggie-packed meal.