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–+ servings

Soy Curl Chicken

Thee Burger Dude
5 from 49 votes
Print Recipe Pin Recipe
Course Main Course
Servings 6 Servings

Ingredients
 
 

Marinade

Instructions
 

  • Cover the soy curls in the broth and rehydrate them for 10 - 15 minutes.
  • While they rehydrate, make the marinade by combining the marinade ingredients in a bowl. If marinade seems too thick, add 1 - 2 Tbsp of water to thin it out.
  • Then drain the soy curls and squeeze out as much liquid as possible, so they don't get soggy. If they still feel too wet, another step you can take to dry out the Soy Curls, is to toast them in a dry frying pan over medium heat for 5 – 10 minutes. You can always eat one to test out the texture, or if you see some browning, that is a good sign they are good to go.
    If you skip this step you can just toss them in the marinade, but if you do dry them out in a dry pan, I would suggest letting them cool before tossing in the marinade.
  • Once the soy curls are tossed in the marinade, you can either store them for later, or cook some right away. They are good in the fridge for 3 - 5 days.
  • To cook them, preheat a (preferably non-stick) skillet over medium heat for a couple minutes, add the soy curls and cook for about 3 - 5 minutes and don't touch them. Make sure you don't crowd the pan. You may need to cook them in 2 - 3 batches. This will ensure a nice browning effect.
    Flip the soy curls, they should have some nice browning on them. Cook for an additional 3 - 5 minutes or until browned to your liking.
  • Season to taste, adding in anything else that you like and enjoy!

Notes

*If you are trying to cut down on fat / oil, you can sub out the Vegan Mayo for Vegan Yogurt, and leave out the oil. It won't be as good, but still delicious.
I also have a low-fat option detailed in the video linked above the recipe card!
Keyword Soy Curls
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