Apricot 'Chicken'

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.


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


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



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