This Sesame Shallot Soy Curl Stir Fry makes for an amazing weeknight dinner! Chewy, marinated chicken like soycurls and broccolini in a sweet, salty and sticky Thai-inspired sesame stir-fry sauce! Gluten-free option!

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: American, Asian

Ingredients

For the sauce:

  • 1/4 cup of soy sauce or use tamari for gluten-free
  • 1.5 teaspoons lime juice
  • 2 tablespoons maple syrup
  • 1 tablespoon sriracha or use sambal oelek
  • 1 cup hot water or hot broth

For the stir fry

  • 4 ounces dry soy curls
  • 2 teaspoons toasted sesame oil
  • 2 cloves of garlic minced
  • 1/4 cup thinly sliced shallots (or use red onion)
  • 2 cups Chinese broccoli or broccolini chopped
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon cornstarch mixed with 2 tablespoon of water
  • 2 tablespoons of chopped Thai basil

For garnish:

  • sesame seeds and green onion

Method

  1. Mix soy sauce, lime, maple and sriracha in a bowl.
  2. Add 1 cup of hot water or broth and mix in. **Reserve 1/2 cup of the marinade in another bowl to add later**. Then add in your soy curls to the marinade and mix and press in. Let them sit to soak while you prep the next step.
  3. Heat a large skillet over medium heat. Add the sesame oil then add in your garlic and shallots and cook until golden.
  4. Meanwhile, fish out the soy curls from the marinade or drain them through a strainer and keep the marinade.
  5. Add the soy curls to the skillet and cook until the soy curls are golden on some edges.
  6. Then add in your Chinese broccoli, salt, and pepper and mix well. Cook for a minute.
  7. Add in the remaining sauce marinade (remaining in the bowl+ reserved). Add in cornstarch mixed with water and mix in.
  8. Bring to a simmer. Add in the Thai basil. Let the sauce thicken for another minute or so then take off the heat. Taste and adjust salt and flavor and sweet. Top with sesame seeds and green onions and serve. Serve with rice or noodles or zoodles

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.