Skip takeout and make this amazing Vegan Mongolian Chicken! It's crispy vegan chicken cooked in a sweet and savory sauce and served over rice and steamed broccoli for a better-than-takeout, 30-minute meal.
In a large stockpot, bring 8 cups of vegetable broth to a boil. Add Nature's Prime Nuggets and boil for 12 minutes, stirring occasionally.
While the nuggets cook, whisk together soy sauce, brown sugar, 1/3 cup water, and vegan Worcestershire sauce. In another bowl make a slurry with the 2 tablespoons of water and 1 teaspoon of cornstarch. Mince and dice the ginger, garlic, and bell pepper. Set everything aside.
Strain the cooked nuggets a colander and pat dry. Transfer the rehydrated nuggets to a bowl and toss with 2 tablespoons of cornstarch until fully coated. In a large, non-stick skillet, heat up 2 tablespoons of sesame oil over medium-high heat. Once the oil is hot, add the cooked nuggets and sauté for 7-8 minutes, stirring frequently, until they are browned and crispy on both sides.
Transfer the cooked nuggets to a plate. Return the pan to heat, reduce heat to medium-low, and add the remaining tablespoon of sesame oil. Once hot, add in the garlic, ginger, and red peppers, stirring for 30-60 seconds until lightly brown and fragrant. Add nuggets, Mongolian sauce, and cornstarch slurry. Stir together until the sauce is thick enough to coat the back of a spoon. This should take 3-5 minutes.
Serve immediately over rice with green onions and sesame seeds.
Serving and Storing - For best results, this Mongolian Chicken should be eaten shortly after it’s made. Store leftovers in an airtight container in the refrigerator for up to 3 days. To eat leftovers, gently reheat the stir fry over the stove or in the microwave.