If you’re searching for the best vegetarian chicken chili rice recipe, your search ends here! My chili is packed with fiber-rich beans. And fiber has been shown to decrease cholesterol, which is great news for your heart!
You can pair your vegetarian chicken chili rice with cornbread or garlic bread, tomato salsa and avocado salad, french fries, savory sweet potato fries, or any other side dish of your choosing.
I’ve decided to share this recipe with you because chili chicken or fried chicken made in restaurants has a lot of calories, unlike today’s recipe that will make both your heart and tummy happy!
Without further ado, let’s learn how to make a vegetarian chicken chili rice in under 1 hour with healthy ingredients. I’ve also included different sauce recipes, in case you can’t tolerate spiciness, so let’s begin!
Vegetarian Chicken Chili Rice Recipe
If you’re vegetarian, you’re in for a treat!
This recipe is easy and simple! However, getting the chili sauce right is key! I’ve also included ginger and sweet soy sauce recipes if you can’t handle the spiciness.
Nevertheless, all of the sauces will pair with deep-fried vegetarian chicken drumsticks just perfectly. The end result is delicious, fluffy, and vegetarian chicken rice for the whole family in less than 1 hour.
- 1 tablespoon sugar
- 1/2 tablespoon sesame oil
- 2 tablespoon light soy sauce
- 1/4 cup vegetable stock
- 3 pandan leaves
- 650ml vegetable stock
- 400g Kinmemai better white rice
- 15g ginger slice
- 3/4 tablespoon salt
- 1/2 bulb garlic
- 2 tablespoon shallot oil
Chili sauce ingredients:
- 1 tablespoon salt
- 2 tablespoon white vinegar
- 4 tablespoon vegetable stock
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- Juice from 5 calamansi
- 5 cloves garlic
- 30g ginger
- 3 chili padis
- 3 red chilies
Vegetarian chicken ingredients:
- You can either buy vegetarian chicken filets or make your own meatless filets at home with firm tofu and dry tofu skin as instructed below!
- Fresh coriander
- 1 cucumber
- Tortilla chips (optional)
- Chopped tomatoes (optional)
- Chopped onions (optional)
- Grated cheese (optional)
- Sour cream (optional)
First and foremost, wash your rice a couple of times. Then, soak the rice in water for about 30 minutes. Drain and set it aside.
In the meantime, heat 2 tablespoons of shallot oil in a wok, add 15g ginger slices, and 1/2 bulb garlic sliced in half. Then, add the drained rice.
Stir fry until fragrant, and transfer to your rice cooker. Add pandan leaves in a knot and 650ml vegetable stock. Turn on your rice cooker.
Blend 3 chili padis, 3 red chiles, 30g ginger, juice from 5 calamansi, 5 cloves garlic, 2 tablespoons white vinegar, 1 tablespoon sugar, 1 tablespoon salt, and 4 tablespoons vegetable stock. Blend until smooth. Then, add 1 tablespoon sesame oil and set your chili sauce aside.
Keep in mind that this chili sauce packs a lot of heat but it will take your recipe to the next level. If you can’t handle such spicy sauces, I have 2 other sauce recipes before the end of this article that will also make your vegetarian chicken chili rice special and worth your time!
Deep fry your store-bought vegetarian chicken drumsticks until golden brown. Then, set them aside to drain on paper towels.
You can also make chicken filets at home. You can find tofu and tofu skin at your local Asian store or grocery. I buy my tofu skin dry. Then, I rehydrate it in a bowl or plate of lukewarm water. However, if you’re using fresh tofu skin, you can completely skip this step.
Place 2 sheets over each other on a flat surface. Then, place some of the tofu in the middle of the sheet. Fold the bottom part of the sheet towards the middle. Fold the right and left sheets toward the middle as well. Flip over the tofu until you get a rectangular piece.
You can seal the topmost edge with water. Place an extra sheet and wrap the completed piece. This extra step helps secure it to make sure they don’t open during cooking. Repeat the same process until you get 2-3 “chicken filets”.
Deep dry and set them aside for later!
Remove aromatics from rice, loosen, and let it cool down for a couple of minutes.
Then, mix in a bowl 1/4 cup vegetable stock, 1 tablespoon sugar, 2 tablespoons light soy sauce, and 1/2 tablespoon sesame oil. Add the vegetarian chicken filets on a plate and serve with rice.
Add the sauce over vegetarian chicken filets.
Garnish with sliced cucumber and some fresh coriander.
You can also add the rest of the garnish options or use any of the listed ingredients above as a substitute for sliced cucumber and fresh coriander. I like my vegetarian chicken chili rice with sour cream and chopped tomatoes on the side.
Finally, serve with chili sauce and enjoy!
Ginger Sauce And Sweet Soy Sauce Recipes (Chili Sauce Alternatives)
If you prefer a more subtle sauce, you can completely skip the chili sauce and try ginger or sweet soy sauce instead. They’re both delicious and even better together!
This is basically aromatic grated ginger cooked down in salted oil.
Just heat your oil in a small saucepan over medium heat. Once hot, add in salt and let it melt. Then, add in the grated ginger and cook for 1-2 minutes until aromatic. Finally, mix in the garlic and shut down the heat.
Sweet soy sauce recipe
Have you ever tried kecap manis? If yes, and you liked it, then you will probably like the sweet soy sauce as well. They’re very similar.
For this simple sauce, just cook down the soy sauce and sugar in the saucepan until it begins to thicken from the sugar. Then, shut down the heat, and voila!
Your sweet soy sauce is ready to serve! If you don’t have soy sauce on hand, you can always use kecap manis as a substitute.
Spice It Up!
If you’re looking for a nutritious and economical way to feed yourself or your vegetarian family, look no further than this recipe!
It’s straightforward, includes common ingredients, and takes less than 1 hour. If you do make this recipe, please share your results and thoughts in the comments below!