Vegan Chicken
This Vegan Chicken is my go-to when I need something hearty but still want to feel light and energized. It's like a hug in a dish, especially when the weather turns a bit chilly.
I first whipped this up on a Sunday when I had a few friends over, and let me tell you, it disappeared fast!
I love how the jackfruit just drinks up all the flavors, making it taste unlike anything else.
One little trick I've learned is to let the spices sit with the jackfruit for a bit longer; it makes a world of difference.
This recipe has become one of my favorites because it feels like a little bit of magic how something so simple can be so nourishing.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Jackfruit is such a fun ingredient because it takes on whatever flavors you give it. If you're out of jackfruit, tofu or tempeh work just as well. Nutritional yeast adds that cheesy vibe without any dairy, and if soy's not your thing, coconut aminos is a great swap for soy sauce.
Tips & Notes
- •I like to let the jackfruit marinate overnight if I can. It just makes the flavors pop!
- •Serve it up with some quinoa or farro to soak up all the juices.
- •I keep any leftovers in a mason jar in the fridge, and it tastes even better the next day.
Recipe Variations
- •When I'm in the mood for a bit of heat, I add a pinch of cayenne.
- •My sister, who loves a smoky flavor, always throws in a teaspoon of smoked paprika.
Storage & Freezing
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in the microwave until warmed through.
Frequently Asked Questions
Can I use canned jackfruit in syrup?
No, make sure to use young green jackfruit in brine or water for the best texture and flavor.
How do I store leftovers?
Store any leftover Vegan Chicken in an airtight container in the refrigerator for up to 3 days.
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This Vegan Chicken is my go-to when I need something hearty but still want to feel light and energized. It's like a hug in a dish, especially when the weather turns a bit chilly.
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Drain and rinse the jackfruit thoroughly under cold water. Remove any hard core pieces and shred the jackfruit with your hands or a fork.
- 3
In a large mixing bowl, combine the shredded jackfruit, nutritional yeast, soy sauce, cornstarch, garlic powder, onion powder, smoked paprika, and black pepper. Mix well to ensure the jackfruit is evenly coated.
- 4
Heat olive oil in a large skillet over medium heat. Add the jackfruit mixture and sauté for about 10 minutes, stirring occasionally until it starts to brown and crisp up slightly.
- 5
Add the vegetable broth and lemon juice to the skillet. Stir everything together and let it simmer for another 5 minutes, allowing the flavors to meld.
- 6
Transfer the jackfruit mixture to a baking dish and spread it out evenly. Bake in the preheated oven for 15-20 minutes, or until it is golden brown and crispy on the edges.
- 7
Remove from the oven and let it cool slightly before serving. Enjoy your Vegan Chicken in wraps, salads, or on its own!
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