Honey Hoisin Chickun

Hoisin & Honey Glazed Chick-un

I know what you’re thinking, enough with the chick-un cutlets already. Faced with a daunting Valentine dinner, I needed a tangy-sweet main dish to include an aphrodisiac honey ingredient so modified a Chinese pork recipe to fit the bill. Once again, decided to include Elianni cutlets and was not disappointed. They looked great and tasted even better.

Ingredients $12.00 (1 Servings)

  • Oyster sauce (vegetarian versions available - made from mushrooms) 1/4 cup
  • Dijon mustard 2 tbsps
  • Hoisin sauce 2 tbsps
  • Ginger Finely grated 1 tsp
  • Honey 2 tbsps
  • Soy sauce 1 tbsp
  • Vegetable stock 3 cups
  • Elianni Veggie Cutlets 16 units
  • Green Onions chopped 3 units


  1. Boil vegetable stock, remove from heat and add Elianni Veggie cutlets to hydrate for 5 minutes, then drain.
  2. Whisk together first six ingredients small bowl. Add chopped green onions and veggie cutlets to coat generously with sauce. Let marinate in fridge for about 5-10 minutes.
  3. Put oven rack in middle position and preheat oven to 350°F.
  4. Arrange cutlets in 1 layer in a 15- by 10-inch shallow baking pan (1 inch deep). Spoon remaining sauce with scallions over veggie cutlets and roast until just cooked through, 10 to 20 minutes.
  5. Turn on broiler and broil pork 5 to 6 inches from heat until top is slightly caramelized, 2 to 5 minutes. Let stand, uncovered, 5 minutes.
  6. Serve cutlets topped with any remaining sauce and garnish with remaining chopped green onions.

Paul Trusik

35 y/o web guru vegan enthusiast encouraging meat/dairy-free habits. Since college, reaping health benefits of clean eating. Diet is a lifestyle, not a fad.

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