Vegan Bourbon Jackfruit Chicken With Chow Mein

For a taste of Chinese takeout in your own home, look no further than these vegan takes on the American-Chinese classics Bourbon Chicken and Vegetable Chow Mein by No Eggs or Ham . Seared jackfruit in a thick, sweet and savory (bourbon-free) sauce takes the place of chicken while egg-free wheat noodles replace the standard egg noodles. What you need: For the bourbon jackfruit chicken: 1⁄3 cup tamari 1⁄3 cup vegetable broth 1⁄3 cup brown sugar 3 tablespoons ketchup 1 tablespoon rice vinegar 1 large garlic clove, minced 1⁄4 teaspoon chili paste 1⁄8 teaspoon dried ground ginger 2 tablespoons water 1 tablespoon toasted sesame oil 2 (14-ounce) cans young jackfruit , drained 1⁄4 teaspoon black pepper 1 tablespoon water 1⁄2 tablespoon tapioca starch For the chow mein: 8 ounces egg-free chow mein noodles 3 tablespoons tamari 2 tablespoons vegetable broth 2 tablespoons brown sugar 1⁄2 teaspoon tapioca starch 11⁄2 tablespoons toasted sesame oil 1⁄2 cup green cabbage, thinly shredded 1 small carrot, cut into matchstick pieces 2 scallions, sliced 1⁄8 teaspoon salt 1 large garlic clove, minced What you do: For the jackfruit, into a blender or food processor , add tamari, broth, sugar, ketchup, vinegar, garlic, chili, ginger, and 2 tablespoons water.

Blend until smooth and set aside. Over medium-high heat, warm a large sauté pan. Once hot, add oil, jackfruit, black pepper, and stir to combine.



Allow to cook, without stirring, for 3 minutes until browned on one side . Stir and allow to brown on other side. Add in tamari mixture and bring to a boil, stirring often.

Reduce heat to medium-low and simmer uncovered 15 minutes, stirring occasionally. In a small bowl, whisk together water and starch until smooth. Stir starch mixture into jackfruit and cook for two minutes until sauce has thickened.

Cover and keep on low until chow mein is finished, adding a splash of water if sauce becomes too thick. For the chow mein, cook noodles according to package directions. Drain, rinse with cold water, and set aside.

In a blender or food processor, add tamari, broth, sugar, and starch. Set aside. Over high heat, warm a large wok or high-walled sauté pan.

Once hot, add oil, cabbage, carrot, scallions, and salt, and cook 3 minutes, stirring frequently. Stir in garlic and cook for another 30 seconds. Add in cooked noodles and tamari mixture and cook 2 to 3 minutes, until noodles and sauce are heated throughout.

Serve with bourbon jackfruit. DON'T MISS OUT : Get breaking news, recipes, and our weekly vegan deal by signing up for our FREE VegNewsletter Vegan Copycat Panda Express Kung Pao Chicken Vegan Beef and Vegetable Lo-Mein Crispy Vegan Ginger Portabello Stir-Fry JUMP TO ..

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