Fiery jalapeño and whole peppercorns mingle with rich coconut milk for a perfect balance of heat and creamy coolness in this nourishing dish from the Make It Vegan cookbook.
What you need:
3 tablespoons olive oil
1 medium yellow onion, thinly sliced
1 large jalapeño pepper, thinly sliced
8 ounces vegan chicken strips
1½ teaspoons black peppercorns
15 cloves garlic, smashed with side of a knife
1 (13.5-ounce) can full-fat coconut milk
¾ cup white vinegar
½ cup low-sodium soy sauce
½ cup vegetable broth
½ cup hoisin sauce
6 bay leaves
Cooked white or brown rice, for serving
Sliced green onions, for garnish
What you do:
- In a sauté pan over medium-high heat, warm oil until shimmering. Add onion, jalapeño, chicken strips, and peppercorns and cook, stirring occasionally, until onion is translucent and chicken strips are slightly crisped on edges, 5 to 6 minutes. Reduce heat to medium-low and add smashed garlic. Continue to cook, stirring occasionally, until garlic is fragrant.
- Add coconut milk, vinegar, tamari, broth, hoisin sauce, and bay leaves. Stir to combine and let mixture come to a boil. Once at a boil, reduce heat to low and simmer, stirring occasionally, for 30 minutes, until sauce has thickened slightly.
- Into four serving dishes, add rice and ladle sauce and chicken over top. Garnish with green onions.
Photo credit: Ashley Hankins
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