Fructose Free Vegan Cashew Chicken with Soy Curls

Total time50 min

Prep time20 min

Cook time15 min

4.7

(19)

Fructose Free Vegan Cashew Chicken with Soy Curls

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Ingredients

4 servings

For the soy curls

3 cups dry soy curls
2 cups vegetable broth
1 tbsp soy sauce

For the sauce

3 tbsp soy sauce
2 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp cornstarch
1 tbsp maple syrup
½ cup water
½ tsp red pepper flakes

For the stir-fry

2 tbsp neutral oil (such as avocado or canola oil), divided
1 red bell pepper, cut into 1-inch pieces
Ingredient note
Red and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
1 cup snap peas, trimmed
Ingredient note
Sugar snap peas are lower in fructose than their name suggests, and the portion used here is modest, so it is likely Low Fructose. If you prefer to always avoid snap peas, please tap it and change its rating to Red.
3 scallions, white and light green parts only, sliced into 1-inch pieces
3 cloves garlic, minced
1 tsp fresh ginger, grated
¾ cup raw cashews

For serving

cooked white rice, for serving
sliced scallion greens, for serving (optional)
sesame seeds, for serving (optional)

Instructions

1
Combine the soy curls, vegetable broth, and 1 tbsp soy sauce in a medium bowl. Let soak for 10–15 minutes, until the soy curls are fully rehydrated and pliable. Drain well, pressing out as much liquid as possible with your hands or a clean towel — the drier they are, the better they will brown.
2
While the soy curls soak, whisk together the 3 tbsp soy sauce, hoisin sauce, rice vinegar, toasted sesame oil, cornstarch, maple syrup, water, and red pepper flakes in a small bowl until smooth and the cornstarch is fully dissolved. Set aside.

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