RCI-MT.004.0706.001
Rosemary Stedda Chicken
Rosemary Stedda Chicken from the Recidemia collection
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- package of "chicken-style" seitan1 lbdrained
- soy non-hydrogenated vegan margarine6 tablespoon
- 2 tablespoon
- dried rosemary leaves2 teaspooncrushed
- 1 teaspoon
- ½ teaspoon
- garlic3 clovesfinely chopped
Method
1
Drain the seitan package thoroughly and cut the seitan into bite-sized chunks, approximately 1 to 1.5 inches.
2
Heat the olive oil in a large skillet over medium-high heat until shimmering, then add the garlic and sauté for about 30 seconds until fragrant.
3
Add the seitan chunks to the skillet and cook for 3 to 4 minutes, stirring occasionally, until lightly browned on multiple sides.
3 minutes
4
Reduce heat to medium and add the vegan margarine to the skillet, allowing it to melt and coat the seitan evenly.
5
Sprinkle the crushed rosemary, thyme, and sage over the seitan and stir well to distribute the herbs throughout, cooking for 1 minute to bloom the spices.
1 minutes
6
Continue cooking for another 8 to 10 minutes, stirring occasionally, until the seitan is golden and the herbs are fragrant.
9 minutes
7
Taste and adjust seasoning as desired, then transfer to a serving dish and serve warm.