This Skillet Sweet and Sour Plant Chicken is a quick, flavorful dish featuring tender plant-based chicken sautéed and coated in a tangy sauce made with pineapple and bell peppers. Serve it over rice or noodles, it’s a perfect balance of sweet and savory, making it an easy, satisfying weeknight meal.
2-4Serves
15 minCook
15 minPrep
In a small bowl, combine the reserved ½ cup pineapple juice, the ketchup, vinegar, coconut aminos, garlic powder, and ground ginger; whisk to combine. Slowly whisk in the cornstarch until no lumps remain. Set aside the sweet and sour sauce.
In a medium bowl, combine the plant chicken pieces with the salt and pepper; toss well to coat.
Place a large skillet over medium-high heat. When the skillet is hot, add 1 teaspoon of oil and reduce the heat slightly. Add the chicken and cook 2-3 minutes without stirring. Flip the pieces over when they release easily from the pan and are lightly browned. Continue cooking until the pieces are almost cooked through. Transfer them to a plate and increase the heat for the pan to medium-high heat.
Add the remaining 2 teaspoons of oil to the same skillet (no need to wipe it out first) and swirl to coat the bottom. Add the onion and carrots; cook, stirring often, for 4 minutes. Add the bell peppers and continue cooking, stirring often, until the vegetables are crisp tender, 4-5 minutes more.
Return the cooked plant chicken pieces to the skillet and add the drained pineapple chunks to the skillet. Stir the sweet and sour sauce again, then pour it over the ingredients in the skillet. Cook, stirring frequently, until the sauce thickens and the vegetables are tender.
Remove the skillet from the heat. If desired, garnish with sliced green onions and/or sesame seeds.
Serve over rice or noodles, whichever you prefer.
