Filipino Adobo with Plant‑Based Chicken Substitute

Ingredients

• 200 g Plant‑based chicken strips
• 60 ml Soy sauce
• 45 ml White vinegar
• 4 Garlic cloves, minced
• 2 Bay leaves
• 1 tbsp Brown sugar
• 1/2 tsp Black pepper, freshly ground
• 1 tbsp Olive oil
• 120 ml Water

Instructions

1. 1

   In a bowl, combine soy sauce, vinegar, minced garlic, brown sugar, black pepper, and water; stir until the sugar dissolves.

2. 2

   Add the plant‑based chicken strips to the marinade, toss to coat, and let sit for 10 minutes while you heat a skillet.

3. 3

   Heat olive oil in a large skillet over medium heat; add the marinated chicken (including the liquid) and bay leaves, bringing the mixture to a gentle boil.

4. 4

   Reduce heat to low and simmer, uncovered, for 30‑35 minutes, stirring occasionally, until the sauce thickens into a glossy glaze and the chicken is heated through.

5. 5

   Remove bay leaves, adjust seasoning with a pinch of salt if needed, and serve hot over steamed rice or cauliflower rice.