Take Out Style Kung-Pao Chicken | Vegan Recipes for Meat Lovers
Jenné
This delicious “Take Out Style Kung Pao Chicken” was adapted from a non-vegan/vegetarian Serious Eats recipe with the same name. I often use non-vegan recipes as jumping off points for veganizing foods. 99% of the time the seasonings are already vegan, so it's really just about replacing the animal foods. Meat is so easy to replace, especially with Gardein products. Other options you can use in place of Gardein in this recipe are: tofu and mushrooms (especially oyster, maitake, and shiitake). This is definitely one of my favorite vegan recipes for meat lovers.
2tablespoonsgrapeseed oil or other neutral cooking oil
1package Gardein Crispy Chick’n
3green onionwhite and light green parts only,chopped
1tablespoonfresh gingerminced
2clovesof garlicminced
2large red bell pepperchopped
1tablespoontamari soy sauce
1tablespoondry sherry or Shoaxing vinegar
1tablespoondistilled white vinegar
3tablespoonsveggie broth
1tablespooncane sugar
1teaspoonroasted sesame oil
2teaspoonsarrowroot powder or cornstarch
1/2cuproasted peanuts or 3 tbsp sesame seeds
1tablespoonred chili flakes
Instructions
Warm oil in a large skillet or wok, then add the Crispy Chick’n and cook on each side for about 3 minutes (6 min total), or until it is crispy and golden.
Remove from the pan, and set aside.
Into the same skillet or wok, add the green onion, garlic, ginger, and red bell pepper. Sauté until tender, about 5 minutes.
While the veggies cook, make your sauce.
In a small mixing bowl combine the soy sauce, vinegars, veggie broth, sugar, sesame oil, and cornstarch. Stir well to break up any clumps from the arrowroot/cornstarch.
Once the veggies are tender, and to your liking, drop the Crispy Chick’n into the pan, and pour the sauce over it, and reduce the heat to low. Add the peanuts/sesame seeds and chili flakes. Stir well to coat as the sauce thickens.
Remove it from the heat, and serve over rice, and garnish with more green onion.