Vegan Lo Mein
1 package of vegan chicken strips or cubes
8 oz of lo mein noodles
1 bell pepper, sliced
1 small onion, sliced
1 cup of sliced pineapple
3 cloves of garlic, minced
2 tbsp of vegetable oil
Salt and pepper to taste
For the sweet chili sauce:
1/4 cup of sweet chili sauce
2 tbsp of soy sauce
1 tbsp of rice vinegar
1 tsp of sriracha sauce
1/2 tsp of cornstarch
Cook the lo mein noodles according to the package instructions. Drain and set aside.
In a small bowl, mix together the sweet chili sauce, soy sauce, rice vinegar, sriracha sauce, and cornstarch. Set aside.
Heat the vegetable oil in a large skillet over medium-high heat. Add the vegan chicken strips or cubes and cook until lightly browned, about 3-4 minutes. Remove from the skillet and set aside.
In the same skillet, add the bell pepper and onion. Cook for 2-3 minutes, or until the vegetables are slightly softened. Add the minced garlic and cook for an additional 30 seconds.
Add the sliced pineapple and cooked vegan chicken to the skillet. Cook for 2-3 minutes, or until the pineapple is heated through.
Pour the sweet chili sauce over the mixture in the skillet and stir to combine. Cook for an additional 2-3 minutes, or until the sauce has thickened and coats the ingredients.
Serve the lo mein noodles in bowls, topped with the sweet chili sauce and vegetable mixture.