Garlic Chicken-ish over Rice

You know something’s good when the first, best, and only picture of it is when it’s half-gone, and you can’t really stop to go plate another serving just to make it look pretty. This is one of those cases. Oh, my, this was good … and, by “was,” I mean that there’s none left and our my tongue is strained from licking the bowl.

Garlic Chicken-ish over Rice:
For the “chicken”:

• 1 yellow onion, diced
• 1/2 red bell pepper, julienned
• 3 large mushrooms, halved and thinly sliced
• 4 servings of chicken substitute of your choice (Quorn pieces, in this case)

For the sauce:

• 1/2 cup Soy “Cream”
• 1/4 cup Tofu Sour Cream
• 2 cups soy milk
• 4 cloves garlic, finely diced
• 1 tsp onion powder
• about 20 grinds of black pepper
• 1/8 tsp thyme
• 1 tsp dried chives

1. Sautee first group of ingredients over high heat until they’re well caramelized, making sure they don’t burn.
2. Whisk up second group of ingredients.
3. Turn flame off of first group of ingredients (it’s OK to leave the pan in the same place on the stove, though). You do not want to cook the sauce. Really. Bad idea.
4. Pour second ingredients over the first, using the liquid to deglaze the pan.
5. Serve over rice.

This took about 10 minutes to make – and that was ’cause we wash our rice & cook it on the stovetop!

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