Butter Chik'n

One of our favorite meals before we went meat-free was butter chicken. It made a regular appearance in our at-home dinner schedule, and was often ordered when we went out for Indian food :) 

About a year back when I discovered the product Gardein, I thought that maybe it might be a good substitute into our regular butter chicken recipe that we so loved. 

After the first trial, it was a success! Even with the vanilla almond milk (as it was all we had in the house). 

Now, the texture of the faux chicken is a bit different that regular chicken, but who cares! I don't want to eat meat, so I would hope that my substitute isn't identical to its meat replacement.


Ingredients
-2 C jasmine or Basmati rice
-1 package of Gardein Chik'n Scallopini, defrosted and cut into small chunks
-3 large shallots, chopped fine (you can used one medium onion as well)
-1 tbsp vegan butter
-2 large tomatoes, diced
-1 container of butter chicken sauce*
-2 C of broccoli, chopped into small pieces


Directions
-Place rice in pot with 4 C water over medium-high heat. Bring to a simmer, turn heat down to low and let cook for 15-20 minutes. Take off heat and let rice steam. 
-Place broccoli in large pot with basket steamer and about 1/8 C of water. Steam broccoli until tender.

-Heat pan on stove over medium heat. Add vegan butter and shallots. Cook until shallots are tender.

















-Add diced chik'n scallopini to pan, cook until browned. Add diced tomatoes and cook until tomatoes have softened.

-Add butter chicken sauce and cook until warmed through. 
















-Serve over rice with broccoli.











Enjoy!! xo


* Be advised that the sauce that we used in this instance is NOT vegan. I often use another brand of butter chicken sauce in which you add your own milk (we used plain almond milk). It basically consists of oil and spices concentrated into a small package.