I’m not the first to tell you stir-fry is a fantastic quick meal.  It’s filling and super simple.  No set ingredient structure, no right way to cook, no time constraints.  It’s the perfect meal.  I’m in love with stir-fry just as much as the next person…maybe a bit more.

My typical stir-fry is veggie filled with beans and legumes on occasions.  This makes stir-fries 10 times easier.  But there are some days I just want some chicken.  More specifically I want a change.

Most vegetarian/vegan meat replacements are filled with soy, gluten and or dairy.  Trust me I’ve scrutinized every ingredient list.  Quorn products typically contains soy or gluten so I passed by the Quorn chicken tenders for months. 

Finally my ingredient list curiosity got the better of me and I picked them up.  The list looked readable.  I knew mycoproteins were made from mushrooms and other things…Quorn give a great explanation at the top. 

Mycoprotein is the main ingredient in all Quorn products. It’s made from a member of the fungi family, which includes mushrooms and truffles, and is a high-quality meat-free protein that’s naturally low in fat with very few calories. Mycoprotein also is high in dietary fibre, which is important for your digestive system, and has the essential amino acids your body needs, with no cholesterol or trans fats.

I was excited and added them to my grocery cart waiting for the perfect recipe.  Then I remembered I just wanted a change.  So I made a simple stir-fry to test the texture and taste.

Quick Thai Stir-Fry

One wok wonder!  A change of pace from a traditional stir-fry with a salty sweet taste.

Serves 2

Ingredients

• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• Half bag Quorn Chicken Tenders [optional]
• 1 bag frozen vegetables [I use the Thai mixed vegetables]
• 1 1/2 teaspoons ground ginger
• 2 teaspoons honey
• 3 tablespoons soy sauce [I use Coconut Aminos]
• 1/3 cup vegetable broth
• 1 table spoon fresh basil, minced
• Cooked Rice

Instructions

1. In a wok or large skillet, heat the sesame oil on medium high heat.  Add the garlic and sauté for 3 minutes.  Add the chicken tenders and sauté until browned. 
2. Add the frozen vegetables and cover for 3-5 minutes.  Meanwhile, mix together ginger, honey, soy sauce and broth.  Remove the lid and add sauce mixture.  Continue cooking and stir occasionally for another 5 to 7 minutes, until the sauce has thickened.
3. Serve over rice and enjoy!

This dinner hit the spot and was good for dinner in a hurry.  It’s not the same as chicken but close…enough I fooled Hunni.

*Note: Quorn Chicken Tenders are made on equipment that processes milk, gluten and wheat.  If you have celiac disease this is not for you.*