1 1/2 cups vegan chiken broth
1 1/2 cups cornstarch divided
1/4 cups water
1 1/2 teaspoon minced garlic
1 1/2 teaspoon minced fresh ginger
3/4 cup maple syrup
3/4 cup soy sauce divided
1/4 cup rice vinegar
1/4 cup flavored vinegar
5 packages LiteLife chicken strips and/or combo of broccoli and mushrooms
1 teaspoon white pepper
1 egg replacement
1/2 cup peanut (preferred) or vegetable oil plus 2 tablespoon additional oil for deep frying
2 cups sliced scallions
16 hot peppers seeded and veined
Heat the chiken broth in a small saucepan to just below boiling. In mixing bowl, mix 1/2 cup of the cornstarch with water. Add garlic, ginger, syrup, 1/2 cup of the soy sauce, vinegar, and broth. Refrigerate until needed.
In a separate bowl, mixed chiken, remaining 1/4 cup soy sauce, and white pepper. Stir in egg replacement. Add remaining 1 cup of cornstarch and mix until chiken pieces are coated evenly. Add 1/2 cup of peanut oil to keep chiken pieces separate.
Divide into small pieces and deep fry until crispy. Drain on paper towels. Place 2 tablespoon of oil in wok or deep pan and heat over medium heat. Add onions and peppers. Stir fry briefly.
Remove sauce from refrigerator, stir, and add to wok. Cook until sauce thickens. Place chiken in sauce.
Serve over rice.