Kung Pao Style Beyond Chicken
The first time I had Kung Pao “chicken” it was a vegan version at a restaurant here in Oakland called Great Wall.
I had just entered my freshmen year of college, and because I am basically 150 million years old, I wasn’t used to seeing fake meat around. Great Wall’s menu was chock full of classic chinese delights, and most of it was vegan. I was floored, and then I was stoked. I proceded to eat there most days for the next couple of years.
Ah, memories.
Great Wall tasted great, but from where I stand now, it leaves much to be desired nutritionally. Most things were deep fried, MSG was certainly used liberally. There weren’t many fresh vegetables in the meals, because- you know- that wasn’t really the point. It was a vegan version of greasy takeout! Obviously I can’t expect it to be some seasonal, local, organic veg plate.
These days, when I want Kung Pao, I make my own. I use ingredients I am stoked on, and- real talk- this recipe is SO delicious. I can’t wait to share it with you.
| Kung Pao Style Beyond Chicken |
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- 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
- 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.
- Whisk together all of the sauce ingredients and set aside.
- 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.
- Continuing to stir, add the zucchini, kale, ginger, and garlic. Stir fry for five more minutes.
- 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.
- Serve and enjoy!
WHOA! Talk about creative!!! You just pushed the AWESOME envelope!
hells to the yeah, this is so on my list!
[…] I’m cooking: Kung Pao Style Beyond Chicken Burritos with black beans, brown rice, baked tomatillo tofu, and salsa verde Veganized spaghetti […]
I LOVE making a restaurant favourite at home. It’s even better because you can make it a little healthier and make the way you want. And this sounds super delicious! Yum =)