Hoisin Vegan Chicken and Celery

Name: Hoisin Vegan Chicken and Celery
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Asian, Chinese
Ingredients: 2 bags Daring vegan chicken pieces; 1 tsp ground ginger, for chicken; 1/4 tsp garlic powder, for chicken; 2 tsp arrowroot, for chicken; 1 cup water, for broth, divided; 1/2 cube vegetable bouillon, for broth; 2 1/2 tsp arrowroot, for sauce; 2 tsp coconut sugar, for sauce; 1/16 tsp garlic powder, for sauce, 1/16 teaspoon; 1/16 tsp ground black pepper, for sauce, 1/16 teaspoon; 1 pinch cayenne, for sauce; 1/8 cup soy sauce, for sauce; 2 Tbsp soy sauce, for sauce; 3/4 tsp sunflower seed butter, or tahini, for sauce; 1 Tbsp rice vinegar, for sauce; 1 tsp rice vinegar, for sauce; 3/4 tsp agave, for sauce; 1/2 tsp white miso paste, for sauce; 1 tsp sesame oil, for sauce; 1 head celery, sliced; 1 bunch sliced green onions; 1 cup brown jasmine rice, dry

5 steps

Prep:25minCook:20min

This recipe has been veganized, the alcohol was subbed with broth, and homemade hoisin sauce was added to the sauce.

Updated at: Sun, 13 Apr 2025 22:25:41 GMT

Nutrition balance score

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Instructions

Step 1

Slice green onions and celery and put in big skillet with some olive oil. I like to use green onion and celery that I've already sliced up and frozen. Dice up the vegan chicken and put it in a bowl. Prepare the cup of broth with 1 cup hot water and 1/2 cube of bouillon in a glass measuring cup. Add arrowroot, ground ginger, and garlic powder to a small bowl. Add 3 Tbsp of the hot broth to the small bowl and mix. Pour this mixture over the vegan chicken in a big bowl and stir. Let that sit and work on making the sauce.

Step 2

For the sauce, pour out excess broth until you reach the 3/4 cup mark on the measuring cup. Add the arrowroot, coconut sugar, garlic powder, pepper, cayenne, soy sauce, sunflower seed butter / sesame seed butter / tahini, agave syrup, sesame oil, and miso paste to the measuring cup with broth. Stir.

Step 3

Put some olive oil into a big skillet and heat up on heat 7, medium high heat. Put the marinaded vegan chicken with liquid, the green onions, and celery into the skillet with oil. Cook on heat 7, medium high heat for 10-15 min. or so, until all liquid cooks off and the celery is soft. If it's too splattery on your stovetop at that temperature, you can adjust it to heat 5 or 6, medium heat.

Step 4

When celery is soft and there is no liquid - the vegan chicken should sort of stick to the pan, stir the measuring cup of sauce and pour in. Simmer the sauce at heat 7, medium high heat, for a few minutes until there is less liquid and everything thickens up a bit. Take off heat and serve.

Step 5

I serve mine over cooked brown jasmine rice. I cook 1 cup rice in my rice cooker with 2 1/2 cups water. This recipe makes 4 servings, or 4 meals worth.