It is sweet, it is savory, it is perfection!
My grandmother used to make us this dish around the Jewish Holidays. The sauce was always drinkable. That’s why I decided to recreate this dish into a Vegan version with PLENTY of sauce.
Ingredients:
1 package of Onion soup mix
1 cup of apricot preserves
¾ cup ketchup
1/3 cup of white wine vinegar
1-2 tablespoons of chili garlic sauce
1/3 cup of vegetable oil
½-3/4 cup of water
Pinch of salt and pepper
2 teaspoons of lemon juice
2 packages of Beyond Meat Grilled Strips
1 tablespoon of cornstarch mixed with 1-1 ½ tablespoons of water
Olive oil
Directions:
In a medium sauce pan add the first 9 ingredients
Bring to a boil
Turn down heat
In a large frying pan sauté your strips in a little olive oil
Toss until heated thoroughly
Add in your sauce
Toss your chicken and sauce well to coat
Allow to cook over medium heat for 5 minutes
Stirring often
Stir in your cornstarch/water mix
Turn heat to high and bring to a boil, stirring often
Immediately turn heat to low after reached boil
Let sit on low for 5 minutes
Turn off heat and cover until ready to serve