Recipe Bourbon ‘Chicken’
Power through this recipe in no time for a quick but satisfying dinner. And when you find yourself craving it every day of the week, try swapping the chicken-style shreds for cauliflower to mix things up!
You will need
Serves 2
- 1/2 tablespoon vegetable oil
- 500g seitan chicken-style shreds (or similar store-bought alternative to chicken)
- 2 garlic cloves
- 2 teaspoons minced ginger
- 2 teaspoons sambal oelek or chilli paste
- 1 1/2 teaspoon corn flour
- Steamed rice, to serve
- 1 spring onion, chopped, green part only
Bourbon sauce
- 60ml (1/4 cup) bourbon whiskey
- 1/4 cup soft brown sugar
- 60ml (1/4 cup) vegan chicken-style stock
- 60ml (1/4 cup) reduced-salt soy sauce
- 3 tablespoons tomato ketchup
- 2 teaspoons Chinkiang Chinese black vinegar
Recipe: Zacchary Bird
Directions
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Step 1
Place the oil in a saucepan and bring to a simmer over high heat. Add the seitan shreds (or cauliflower if using) and fry, tossing occasionally, for 7-8 minutes until crisp.
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Step 2
Mix the bourbon sauce ingredients in a jug.
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Step 3
Add the garlic, ginger and sambal oelek or chilli paste to the pan and toss to coat for 30-60 seconds until fragrant. Pour in the bourbon sauce. Reduce the heat to medium-low and simmer for 12 minutes.
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Step 4
Whisk the cornflour and 2 teaspoons of water into a paste, then stir into the sauce and simmer for 3 minutes until the sauce is thick.
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Step 5
Spoon out the rice and top with the bourbon ‘chicken’ and sauce. Garnish with the green spring onion and serve piping hot. Oops, is the bourbon still open, just sitting there? Better pour another.
Variation
*Instead of seitan or store-bought vegan chicken shreds, follow this recipe with 500g of cauliflower torn into florets for a lighter, vegetable-powered alternative!
Hot tip!
Use reduced-salt soy sauce for this recipe, lest you make a sauce that might be too salty to handle! It’s worth grabbing a bottle for this one.
Recipe: Zacchary Bird
