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Vegan kung pao chicken

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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Course: Main Dish
Cuisine: Chinese
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories: 215kcal


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)


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.
    Vegan kung pao chicken
  • Prepare a slurry by mixing all the ingredients.
  • Set aside.

Kung Pao Chicken

  • Take the marinated seitan.
    Vegan kung pao chicken
  • 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.
    Vegan kung pao chicken
  • 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.
    Vegan kung pao chicken


  • 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.


Calories: 215kcal