Lemon chicken is a very famous dish that you can find on the menu of any Chinese restaurant. It consists of serving chicken in fillets or cut into strips with a sauce based on lemon, sugar and vinegar. I thought it would be a great idea to make this dish vegan and I have replaced the chicken fillets with textured soy fillets, a healthy source of vegetable protein. Textured lemon soy fillets are very tender and juicy due to their porous texture, since they absorb the flavor of the sauce well. You can enjoy a delicious traditional Chinese dish without ingredients of animal origin.
Contents
Ingredients to make Lemon Textured Soy Fillets -Chinese Style!
- 2 units of soy fillets
- 1 clove garlic
- 1 piece of ginger
- 2 tablespoons of soy sauce
- 3 tablespoons of rice vinegar
- ½ cup of cornstarch (62½ grams)
- 2 tablespoons of oil
- For the sauce:
- 3 tablespoons lemon juice
- 1 tablespoon of agave syrup
- 1 tablespoon brown sugar
- ½ teaspoon of salt
- ¾ cup of water (180 milliliters)
- 1 tablespoon of cornstarch
- 1 teaspoon soy sauce
- 1 handful of peeled almonds
How to make Lemon Textured Soy Fillets -Chinese Style!
- Soak the textured soy fillets in warm water or vegetable broth for 20 minutes. After the soaking time, drain them well, removing as much liquid as possible with your hands.
- Finely chop the garlic and ginger. Prepare the marinade by mixing them in a small bowl with the soy sauce and rice vinegar. Put the textured soy fillets in a bowl and spoon the marinade over the fillets. Let them sit for 15-20 minutes.
- Heat a pan with a little oil. After the marinating time of the fillets, pass them through the cornstarch on both sides and fry them in the pan until golden brown.
- Toast the almonds in a pan.
- To prepare the lemon sauce, mix the water with the lemon juice, sugar, agave syrup, salt, soy sauce and cornstarch well in a bowl. Put the mixture in a saucepan and cook, stirring often, until the sauce thickens. Add the toasted almonds and stir.
- Serve the soy fillets with lemon sauce on a plate, covering them well. Accompany the dish with a side of rice or sautéed vegetables.
