Ingredients:
2 tablespoons margarine
1/4 teaspoon crushed pink Himalayan salt
1/4 teaspoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon olive oil
2 tablespoons maple syrup
1/3 cup crushed pecans
2 cups of your favorite vegan chicken
Directions:
In a cast-iron skillet, melt the margarine over medium heat then add the salt, brown sugar, ginger, and olive oil. Mix that together. Stir in the maple syrup, pecans and turn the heat down to low. Wait for it to bubble then add your vegan chicken. Flip it a few times to get it coated and then let your chicken simmer in the maple syrup mixture. Cook for 2 to 3 mins then flip and cook another 2 to 3 mins. The kitchen will smell AMAZING. You know the chicken is done when you have a golden brown crust on the pecans.
Recipe by: Annie & Dan Shannon authors of the Betty Goes Vegan cookbook.
Photo by: Laura Spear
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