Irresistible Spicy-Sweet Ginger Chicken (vegan)

A spicy vegan ginger chicken recipe to die for! Crispy, chewy soy curl tenders coated in a heavenly salty-sweet-spicy ginger sauce. Better than takeout, this stir fry is ready in 30 minutes, and there's never a morsel left behind! Keep reading for all the tips, time management and serving suggestions for this incredible vegan dinner . . .

We cannot get enough of this yummy Vegan Ginger Chicken (beef) recipe served with tender crisp vegetables on a bed of fluffy rice. It's so totally addictive! If you like General Tso takeout (who doesn't), you'll love this succulent vegan stir fry!

Why Soy Curls are the Perfect Vegan Meat Replacement

Soy Curls are an amazing plant-based meat substitute. They are made from soybeans which are rich in fiber and protein and are gluten free. I use the Butler Brand soy curls (affiliate link) which are non-GMO soybeans, processed without chemicals, and packaged without additives or preservatives. They are very versatile both texture and flavour-wise.

If you like soy curls like we do, you'll love this Sweet and Spicy Cashew Chicken stir fry recipe or my mega popular Vegan Shawarma Wrap with 2 irresistible sauces. They are lip-smackingly delicious!

Soy curls are the perfect choice for this ginger chicken/beef stir fry recipe. I wanted to mimic the chewy, crispy texture that traditional ginger fried chicken is famous for but without deep frying. Both oven baking and air frying achieved that texture perfectly which freed up enough time to stir fry the vegetables and make the sauce!

Oven Baked Method - spread rehydrated soy curls in a single layer on a prepared baking sheet and cook 400º F for 20 minutes (stirring half way through). Feel the soy curls, they should be crispy on the outside but still tender on the inside. The recipe calls for 1-2 tbsp of oil, but if you are oil-free, you can skip the oil and still get a good result!

Air Frier Method - cook in batches in the air frier at 380º F for 5 minutes. Shake then cook another 2 or 3 minutes until crispy on the outside.

The Sweet Spicy Ginger Sauce

When two of our favorite vegan dinners collide (ginger beef and General Tso), you get this epic, spicy-sweet, sticky, ginger stir-fry sauce. Here's what you'll need to make this simple but super flavorful sauce:

Ginger - ginger is the star ingredient and adds a pungent, peppery warmth. I use it liberally!
Garlic - this sauce is pretty garlicky. Depending on the size of the cloves (4 or 5 cloves can mean different things) aim for ~1 tbsp. Add more or less to your preference.
Gochujang - is a thick, sticky, spicy Korean pepper paste usually sold in tubs. You can find it in the International aisle at grocery stores, at any Asian Market or online (affiliate link).
Soy Sauce or Tamari (low sodium) - soy sauce adds umami flavour and saltiness. Use low sodium if you prefer and tamari if you are gluten free.
Brown Sugar/Maple Syrup - just a hint of sweetness to cut through and smooth out the heat.
Tahini - more traditional recipes use sesame oil, but I chose to sub it for tahini sauce which offers the flavour of sesame and also a creamy element.
Hoisin - adds some zestiness, depth of flavour, and body to the sauce.
Rice Wine Vinegar and lime - add the acid and tang to balance out the flavor profile

Vegetable Stir Fry Ingredients

Any vegetables you have on hand can be used for this yummy rice bowl. I chose these vegetables because they offer a variety of colour, texture, and have a slight sweetness when cooked which balances beautifully with the spicy, pungent ginger-garlic flavors. Here's what you'll need:

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Cabbage - shredded with a mandoline or sharp knife or buy pre-cut slaw in a bag at the market.
Broccoli - chop these quite small so they cook at the same rate as the other ingredients.
Corn - fresh (off the cob) or frozen.
Red Peppers - I don't always include red pepper; but when I do, I slice them thin.

Prepare all vegetables before you start cooking as the stir frying goes quite fast. Start with the firm veggies (cabbage and broccoli), then add the more tender vegetables (corn and red peppers). Add the wilty vegetables just before serving (green onions, fresh herbs).

Be careful not to overcook the vegetables. They should be bright, vibrant, and tender-crisp.

Managing Your Time - pro tips

Here's a few tips to help manage your time so everything is ready together.

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• Preheat the oven and soak the soy curls (6 minutes).
• Start the rice (I use the instant pot). Chop the vegetables and toppings.
• Bake soy curls.
• Make the ginger sauce and yum yum drizzling sauce.
• Stir fry veggies, set aside in a dish. Wipe out pan.
• Put soy curls into hot pan with sauce. Stir until well coated (use same pan from veggies).
• Serve on a bed of rice with vegetables on top then pile on the ginger chicken soy curls. Drizzle with yum yum sauce, some chopped cilantro, a sprinkle of toasted sesame seeds, and a squeeze of lime. Mouth wateringly yummy!

More Delicious Vegan Dinner Ideas

Succulent Vegan Shawarma with Spicy Tahini Drizzle - two incredible sauces!
Only the BEST Meaty Vegan Lasagna with Bechamel sauce ever! - second to none!
BBQ Jackfruit Burger with Sloppy Slaw - flavour combo that's unbeatable!
Delicious Vegan Tacos with Dilly Firecracker Sauce. All-time family favourite!

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