Ingredients

The following ingredients have 2 Servings
  • For the bourbon jackfruit chicken:
  • ⅓ cup
  • tamari
  • ⅓ cup vegetable broth
  • ⅓ cup brown sugar 
  • 3 tablespoons ketchup
  • 1 tablespoon
  • rice vinegar
  • 1 large garlic clove, minced
  • ¼ teaspoon
  • chili paste
  •  
  • ⅛ teaspoon dried ground ginger
  • 2 tablespoons water
  • 1 tablespoon
  • toasted sesame oil
  • 2 (14-ounce) cans of
  • young jackfruit
  • , drained
  • ¼ teaspoon black pepper
  • 1 tablespoon water 
  • ½ tablespoon
  • tapioca starch
  • For the chow mein:
  • 8 ounces
  • egg-free chow mein noodles
  •  
  • 3 tablespoons tamari
  • 2 tablespoons vegetable broth
  • 2 tablespoons brown sugar 
  • ½ teaspoon tapioca starch
  • 1½ tablespoons toasted sesame oil
  • ½ cup green cabbage, thinly shredded
  • 1 small carrot, cut into matchstick pieces
  • 2 scallions, sliced
  • ⅛ teaspoon salt
  • 1 large garlic clove, minced

Instruction

  • 1.
  • For the jackfruit, into a blender or food processor, add tamari, broth, sugar, ketchup, vinegar, garlic, chili, ginger, and 2 tablespoons of water. Blend until smooth and set aside. 
  • 2.
  • Over medium-high heat, warm a large sauté pan. Once hot, add oil, jackfruit, black pepper, and stir to combine. Allow to cook, without stirring, for 3 minutes until browned on one side
  • . 
  • Stir and allow to brown on other side. Add in tamari mixture and bring to a boil, stirring often. Reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally. 
  • 3.
  • In a small bowl, whisk together water and starch until smooth. Stir starch mixture into jackfruit and cook for two minutes until sauce has thickened. Cover and keep on low until chow mein is finished, adding a splash of water if sauce becomes too thick.
  • 4.
  • For the chow mien, cook noodles according to package directions. Drain, rinse with cold water, and set aside.
  • 5.
  • In a blender or food processor, add tamari, broth, sugar, and starch. Set aside.
  • 6.
  • Over high heat, warm a large wok or high-walled sauté pan. Once hot, add oil, cabbage, carrot, scallions, and salt, and cook for 3 minutes, stirring frequently. Stir in garlic and cook for another 30 seconds. Add in cooked noodles and tamari mixture and cook for 2 to 3 minutes, until noodles and sauce are heated throughout. Serve with bourbon jackfruit.