Vegan Kung Pao Chicken
This Chinese dish is a awesome vegan meal option for those who love Chinese food and for those who want to try something new. Highly nutritious and delectable!
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Servings: 4
Calories: 215kcal
Ingredients
Kung Pao Sauce
- ¼ cup Chinese Black Vinegar
- 1 tablespoon almond butter
- 1 teaspoon molasses
- ½ teaspoon rice vinegar
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon dark brown sugar (vegan)
- 2 tablespoon sriracha+½ sachet of stevia (use sweet chili sauce if you have)
- 2 garlic cloves (minced)
- 3 red chilis (dry)
- salt and pepper to taste
Other ingredients
- 1 tablespoon vegetable oil
- 1 celery stalk (diced)
- 1 Red bell pepper (cut into 1-inch squares)
- 2 tablespoon garlic (minced)
- 1 teaspoon ginger (minced)
- ½ zucchini (diced)
- 2 tablespoon toasted pistachios
Vegan Kung Pao Chicken Marinade
- 2 cups homemade seitan
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha sauce
- 1 teaspoon brown sugar
- ½ teaspoon Chinese five spice powder
- ½ tablespoon corn starch (dissolved in 1 tablespoon water)
Sweet potato noodles
- 1 large sweet potato (cut into spirals)
- 1 tablespoon sesame or canola oil
- ½ teaspoon seame seeds(slightly toasted)
Instructions
Vegan Kung Pao chicken marinade
- In a large bowl, take all the ingredients listed for marinade.
- Add seitan and mix all the ingredients thoroughly so that each piece coats well.
- Set aside for few minutes.
Kung Pao sauce
- To prepare the sauce, take all the listed ingredients in a bowl.
- Prepare a slurry by mixing all the ingredients.
- Set aside.
Kung Pao Chicken
- Take the marinated seitan.
- Heat half of the oil in a wok and add the seitan. Toss well to cook.
- Once the seitan pieces are browned, take out from the wok and set aside.
- Now add rest of the oil to the wok.
- Add the dry chilies and cook until they are fragrant and brown.
- Now add, ginger and garlic and saute for a few seconds.
- Now add celery, red bell pepper and zucchini. Toss well.
- Stir fry for few minutes until vegetables are half cooked.
- Now add the kung pao sauce mixture and ¼ cup of water or vegetable broth.
- Bring the mixture to a boil. As the sauce starts to bubble, add the seitan and mix well.
- At this point, mix well to avoid the sauce sticking to the wok.
- Add pistachio nuts and chopped scallions.
Sweet potato noodles.
- In a wok, heat the sesame oil.
- Add the sweet potatoes and allow them to cook a bit.
- You don't have to cook these until tender. We want our noodles to have a bite.
- Add some sesame seeds and serve with kung pao vegan chicken.
Notes
- Make some variations by adding peanuts or cashew nuts.
- You can add mushrooms, bamboo shoots and even water chestnuts.
- To make this dish more hot, add 1 extra tablespoon of hot chili sauce.
Nutrition
Calories: 215kcal