Mock Chicken in Black Bean Sauce

• 1 package of pre-made Crispy Plant-based Chicken (ready-to-cook)

• 1 pouch of Black Bean sauce (gluten-free)

• 1 package of vegetables (onions, green and red peppers, and red chilli)

• Sauce: soy sauce (gluten-free), black beans, sugar, rapeseed oil, sesame oil, garlic, leeks, white pepper, salt, shitake mushrooms, mushroom sauce, cooking wine and cornstarch.

• Veggies: onion, green pepper, red pepper, red chilli.

• Standard soy-based Chicken (option 1): corn starch, garlic powder, baking powder, soy bean protein [Soybean, Stabilizer (E500)] (33%), Textured Soy Protein (Soy, Wheat), Water, Palm Oil, Isolated Soy Protein, Sugar, Salt, Thickener (E1420), Flavour Enhancer (Yeast Extract), Seasoning (Soy, Wheat), White Pepper Powder.

• Gluten-free soy-based chicken (option 2): scorn starch, garlic powder, baking powder, soy bean protein (40%), water, modified potato starch, soy bean oil, sugar, salt, spice & seasoning.

• Sauce: Soy and sesame oil.

• Standard soy-based chicken (option 1): Soy and Gluten.

• Gluten-free soy-based chicken (option 2): Soy.

• Air-fry the tofu: Place the crispy vegan chicken in a single layer in the air fryer basket. Cook on "Maximum Crispy" (or 400°F/200°C) for 4 minutes.

• Sear the vegetables: Meanwhile, heat a wok on high heat with 2 tablespoons of cooking oil. Add the vegetables and sear on high for 1 minute. Reduce the heat to low and cook for another 1 to 2 minutes until crisp-tender. Turn off the heat.

• Warm the sauce: Stir 2 tablespoons of water and the sauce into the wok with the vegetables. Let the residual heat warm the sauce, or apply gentle heat just until it begins to simmer, then remove from heat immediately.

• Toss and serve: Let the sauce cool slightly so it is no longer simmering. Toss in the air-fried crispy vegan chicken and mix well to coat.

Pro Tip: Never simmer the crispy vegan chicken in the sauce over active heat. Adding the crispy vegan chicken at the very end locks in that crave-worthy, super-crunchy texture!

• Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year; 

• Sauce: refrigerated for up to 1 month or frozen for up to 1 year; 

• Veggies: refrigerated and consumed in 5 days.