This recipe is made of soy curls. It is a meat alternative that has a unique texture similar to a chicken. I always use Butler Soycurls because they are made from non-GMO soybeans that means, they are not genetically modified and it won't be harmful to our body.
The key to prepare this soy curls is to be rehydrated first by soaking in hot water for 10 minutes, then drain, season and cook in a skillet until lightly brown to reach the chicken like texture, otherwise if you cook it directly, it might become soggy or according to a friend of mine, it will taste like blah. Another way I preferred to make this is to marinate with all the spices and seasonings I wanted for 15-20 minutes, then squeeze them again before browning in my skillet or before grilling. I also use the left over marinade sauce for basting or add some cornstarch to make dipping sauce.
TERIYAKI CHICKEN BBQ
Ingredients
1 8 oz. Package Soycurls
1 1/4 c. Pineapple Juice
1/4 c. Bragg Liquid Aminos or Soy Sauce
5-6 TB Maple Syrup or Agave
1 TB Sesame Oil
1 1/2 TB Fresh Lemon Juice
1 TB Kitchen Bouquet Browning Sauce (optional)
1 TB Garlic, minced
1 tsp. Ginger, grated
2 tsp. Garlic Powder
2 tsp. Onion Powder
2 tsp. Smoked Paprika
Small BBQ Sticks (soaked in water for 15-20 minutes)
Instructions
Step 1 Soak the soycurls with hot water for 10-15 minutes.
Step 2 Squeeze the water out and add the rest of the ingredients to marinate the soy curls. Let it set for 15-20 minutes, stir once or twice to evenly absorb the flavor.
Step 3 Squeeze the marinade sauce while threading the soy curls on each BBQ sticks.
Step 4 Start grilling and basting some sauce until it is fully cooked on each side.
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