Ginger Miso Vegan Chicken
My ginger miso chicken is simple to put together, but the taste is full of flavor and amazing!
You can serve it as an elegant meal, or stuffed into a sandwich… maybe with some kimchi, or Asian style coleslaw.
Ok, let’s get started. It’s not going to be a long post, because this really is an easy recipe.
Vegan Chicken Options:
I used the first one below, and I really like it smothered in sauces.
Not so much plain to be honest, but it is spectacular in chicken salad, and meals like this.
Sweet Earth Mindful Chik’n Strips
This is another good choice, and easy to find in the store: Gardein Chick’n Strips
Homemade:
Vegan Chicken by School Night Vegan.
This chicken recipe is by Full of Plants
I haven’t tried either of those recipes yet, but they look delicious and great to use in other dishes too.
Really all you do is heat it up in the pan with sweet onion. Adding frozen or fresh stir fry veggies are great too.
The ginger miso sauce is the star of this Asian style dish.
I use organic, mellow white miso. Use whatever type you prefer though, and adjust the amount to suit your taste.
You can make up the ginger miso sauce before putting the meal together, if you’re in a hurry.
It’s best when it has longer to marinate though. The more it does, the more flavor punch there will be.
Adding creamy peanut butter is optional, you can’t taste it, but it adds… well, creaminess to the sauce. lol
The ginger miso sauce is a little salty and sweet and absolutely delicious.
I topped this meal with avocado and pomegranate, and they taste so good- as well as adding beautiful color.
Oh, and don’t forget dessert. I have lots of choices for that. Enjoy!
Ginger Miso Vegan Chicken
Print RecipeIngredients
- Ginger Miso Sauce
- 3 tablespoons smooth peanut butter, optional
- 2 tablespoons water
- 2 tablespoons rice vinegar or mirin
- 2 tablespoons pineapple juice, maple syrup, or date paste
- 2 tablespoons non-dairy yogurt, optional
- 1 to 1 1/2 tablespoons white miso paste
- 1 tablespoon tamari or coconut aminos
- 1 tablespoon sesame oil
- 1 tablespoon neutral tasting oil
- 1 teaspoon Sambal Oelek, optional
- 1/2 teaspoon grated fresh ginger
- 1 large garlic clove, minced
- Vegan Chicken
- 1 small sweet onion, roughly chopped
- 8 to 10 ounces of vegan chick'n strips or jackfruit
- 1/2 tablespoon water
- 3/4 teaspoon cornstarch
Instructions
Ginger Miso Sauce
Whisk ingredients together in a medium, non-reactive, bowl.
After whisking, use a fork to mash in any miso or peanut butter clumps that didn't mix in.
Cover and refrigerate for at least 1 hour to overnight. Stir, taste, and adjust seasonings if needed.
Ginger Miso Vegan Chicken
Take sauce out of the refrigerator, and set on counter.
Saute the onions with a little oil in a large skillet, over medium heat, for about 7 to 10 minutes or until translucent.
Add the vegan chicken strips and cook according to the manufacturer's or recipe instructions.
Whisk the water and cornstarch together, and then whisk into the ginger miso sauce.
Stir the ginger miso sauce into the skillet, stirring to coat the vegan chicken.
Once the sauce is warmed through, remove the skillet from the heat, and serve over rice or noodles.
Notes
You can omit the peanut butter. You cannot taste the individual flavor, but it does add creaminess to the sauce.
P.S. I just posted a new vegan chicken recipe. It’s Japanese Style Curry, and it is frigging good!
