Whiskey Chicken

Vegan Whiskey Chicken over Jasmine Rice, with Roasted Veggies and a Side Salad

Last night I watched the 1986 movie Zandalee, in which a crazy-haired Nicolas Cage plays an artist living in New Orleans. Along with some disturbing images of Cage’s facial hair which I can never un-see, the movie left me with a strong desire to try bourbon chicken. Tonight, I went to my parents’ house to try my hand at veganizing the dish, and since their bottle of Wild Turkey was nowhere to be found (I have only myself to blame), I used Jack Daniels instead. The meal was really very easy to throw together, and it received rave reviews not only from my veggie parents, but also my carnivorous boyfriend. I think this will be a great turkey substitute for Thanksgiving, and the whiskey is sort of like tryptophan, right?

You can probably use any kind of faux meat you’d like, but I prefer Gardein seven grain crispy tenders because they’re pre-breaded, and I wanted that extra texture for the sauce to cling to. This recipe serves about four people.

Ingredients:

  • 2 packages Gardein Seven Grain Crispy Tenders (or any other faux chicken you like)

For sauce:

  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • 1/4 onion, chopped
  • 1/4 tsp ginger
  • 1 cup dark brown sugar
  • 1/4 cup Jack Daniels whiskey
  • 1/4 cup low sodium soy sauce
  • 1/4 cup plain applesauce
  • 1 tbsp cornstarch
  • 2 tbsp ketchup
  • 1/4 cup maple syrup
  • 1/2 cup vegetable broth

Directions:

Preheat oven to 430 degrees. Bake Gardein tenders on a cookie sheet for 20 minutes, flipping halfway through.

Meanwhile, start a pot of jasmine rice. I used half vegetable broth, half water to cook my rice and I think it came out nicely.

Next, heat olive oil in a large frying pan over medium heat. Add onion and garlic and saute for just a couple minutes. Next, add the rest of the sauce ingredients and stir to mix well. When the sauce starts to boil, turn it to low heat and let simmer for about 5 minutes. The sauce will reduce and form a nice thick texture.

Take the Gardein out of the oven, and transfer the tenders into the sauce. You want to cover the tenders with the sauce so you may have to stir it around a little. Let the Gardein soak up the sauce for about 5 more minutes, serve over rice, and enjoy!

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