Kung Pao Style Beyond Chicken
Recipe type: Vegan
Cuisine: Gluten Free
Serves: 4
  • Marinated Beyond Meat:
  • 1 tablespoon Bragg's liquid aminos
  • 1 tablespoon mirin
  • ¼ cup apple cider vinegar (or Chili Ginger Lime KeVita Tonic for an extra punch)
  • 1 container Beyond Meat Chicken Strips
  • Kung Pao sauce:
  • ½ cup miso broth
  • 1.5 tablespoons tomato paste
  • 1 tablespoon Tahini or peanut butter
  • 1 tablespoon Bragg's liquid aminos
  • 1 tablespoon rice vinegar (unseasoned)
  • 1 tablespoon maple syrup or coconut sugar
  • 1 tablespoon sriracha
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon cornstarch
  • Other stir-fry ingredients:
  • 1 tablespoon coconut oil or vegetable broth
  • 1 tablespoon. minced ginger
  • 2 cloves garlic, minced
  • ½ cup green onion, chopped
  • 2 medium zucchini, chopped
  • 2 large stalks celery, chopped
  • 4 cups kale, chopped
  • ¼ cup peanuts
  1. For marinating the chicken: Stir together the Bragg's, apple cider vinegar and mirin in a bowl and add the Beyond Meat. Let sit for anywhere from 10 minutes to overnight. The longer you let it sit, the more flavor the Beyond Meat soaks up.
  2. Whisk together all of the sauce ingredients and set aside.
  3. Heat oil or broth in a large skillet over high heat. When the oil is hot, add the green onion, stirring continuously for 1-2 minutes.
  4. Continuing to stir, add the zucchini, kale, ginger, and garlic. Stir fry for five more minutes.
  5. Stir in the sauce. Add the chicken, with all its excess liquid if there is any. Cook for 5-10 more minutes, continuing to stir frequently, until the mixture is hot throughout and the sauce has coated the chicken and vegetables. In the last minute, add the chopped celery and peanuts and mix in thoroughly.
  6. Serve and enjoy!
Recipe by Super Strength Health at http://superstrengthhealth.com/kungpao/