Chick'n Ala King

I am ecstatic to share with you my successful recreation of CHICK'N ALA KING!! I am obsessed!!!! And you are welcome! 😋😉

I think I was in 9th or 10th grade when I was introduced to this dish because we had to learn how to cook it in home economics class. And although I don't recollect exactly how old I was, I vividly remember thinking "Where has this been my entire life?!" I instantaneously fell in love with the flavor profile of the sauce!

This classic dish is traditionally served over puff pastry, but it goes great on so many healthier alternatives!!! I tried it (with delicious success) on whole wheat bread cups, steamed rice, baked potatoes and pasta. I bet it'd be perfect with my bread bowl!!! 😍

I promise you, the only thing more unbelievable than the yumminess of this dish, is how easy it is to make!!! Please try making this sooner than later because you owe it to yourself!! You and your family deserve this nutrient-dense goodness in your life too!

Chick'n Ala King

Yield:8 servings

Prep Time: 15 mins

Cook Time: 30 mins

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Ingredients:

• 1/3 soy curls pack (may sub with extra firm tofu, see notes*)

• 8 oz mushrooms, sliced; I used crimini

• 3/4 cup almond or soy milk, unsweetened

• 2 tbsp apple cider vinegar

• 1/4 onion, chopped

• 3/4 cups frozen green peas

• handful of broccoli florets, either frozen or fresh

• 1 red bell pepper, seeded and chopped

• 2 tablespoons fresh parsley chopped

• 1 tbsp dried thyme

• 1 tsp each: garlic powder, onion powder, and paprika

• 3 tbsp tahini

• 3 cups vegetable broth; I use low-sodium homemade; if using tofu, see notes**

• 1/4 cup brown rice flour; may sub with other flours

• 1.5 tbsp nooch

• salt and freshly ground black pepper, to taste

Directions:

1. In a pot, dry saute the onions and bell peppers.

2. After edges start to brown, add thyme, garlic powder, onion powder, paprika and mushroom. Do a quick stir, cover lid and cook x 4mins.

3. Add tahini, apple cider vinegar and rice flour, another quick stir then add broth.

4. Bring to boil, lower heat to simmer and add in soy curls to rehydrate.

5. Once soy curls are fully rehydrated and liquid has reduced a bit, add peas and brocolli. Let cook x 3 mins.

6. Add milk and nooch, quick stir then turn off heat.

7. Season with salt and pepper to taste. Serve over your favorite carbs like bread cups, rice, pasta or potatoes! Garnish with fresh parsley and red pepper flakes.

Notes:

* If soy curls are unable, sub with cubed extra firm tofu; airfried @ 370 x12 mins or 400 baked at 25mins.

** Decrease vegetable broth to 2 cups if using tofu instead of soy curls.