March 23, 2011

Vegan Sweet & Sour Chicken

Vegan chicken cutlets
Sweet chili sauce
Garlic gold oil (whole foods)

Saute chicken cutlet in the garlic oil (2 tbsp)
Add sweet chili sauce (about 3 tbsp)
Simmer until glazed (about 15 mins.)

Cut stems and wash (1 bunch)
Steam asparagus until al dente
Place in a shallow tupperware
Add 2 tsp of vegan butter, fresh ground pepper & sea salt (then shake)

Serve over Brown rice