Chick-less® Dinner Recipe

Thaw and season

If using frozen plant-based chick'n, thaw according to package instructions (or at room temperature for 20–30 minutes). Pat pieces dry with paper towel to remove excess moisture. Toss the 4 cups of plant-based chick'n with 1 tsp sea salt and 1/2 tsp black pepper to season evenly.

Heat a large skillet over medium-high heat and add 2 tablespoons neutral oil. When oil shimmers, add chick'n pieces in a single layer (work in two batches if needed to avoid crowding). Sear without moving for 2–3 minutes to develop a golden crust, then stir/turn and cook another 2 minutes until browned and heated through. Remove browned pieces to a plate and cover loosely with foil.

Reduce heat to medium. In the same skillet, add 2 tablespoons vegan butter. Add the finely minced shallot and sauté for 2 minutes until softened and translucent. Add the 3 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so garlic doesn't burn.

Pour in 1/4 cup white wine (if using) to deglaze the pan, scraping up browned bits for 60 seconds. Let the wine reduce slightly (about 1 minute). If not using wine, proceed with the vegetable broth step directly.

Add 1 cup low-sodium vegetable broth, 2 tablespoons fresh lemon juice, 1 tablespoon maple syrup, and 1 teaspoon Dijon mustard. Stir to combine and bring the mixture to a gentle simmer for 2–3 minutes so flavors meld.

Make a slurry by whisking 1 teaspoon cornstarch into 1 tablespoon cold water until smooth. Slowly whisk the slurry into the simmering sauce and continue cooking 1–2 minutes until sauce thickens to coat the back of a spoon. Taste and adjust seasoning with additional salt or lemon as needed.

Return the seared chick'n pieces to the skillet and toss to coat in the sauce. Simmer together for 2–3 minutes so the chick'n absorbs flavor and the glaze clings. If sauce reduces too much, add up to 2 tablespoons more broth to loosen.

Stir in 1 tablespoon of vegan butter (optional extra gloss), 1/4 cup chopped fresh parsley, 1 teaspoon fresh thyme leaves, 1 teaspoon lemon zest, and 1/4 teaspoon red pepper flakes. Toss gently to distribute herbs and finish cooking for 30–60 seconds. Remove from heat.

Taste and adjust: add a pinch of salt, a squeeze more lemon, or a drizzle of maple syrup if needed. Transfer to a warm serving tray for catering service, keeping sauce spoonable over the pieces.

Arrange steamed rice or mashed potatoes and roasted seasonal vegetables on catering platters. Spoon the chick'n and glaze over the starch, sprinkle extra chopped parsley for garnish, and serve hot. For buffet service, keep warm in chafing dishes set to low to preserve texture and prevent drying; stir occasionally and add splash of broth if sauce thickens.