Vegan Kung Pao Chick'n
Do you love Chinese cuisine? I have a surprise for you today – the BEST recipe for vegan Kung Pao Chick’n on the entire internet! Simple, healthy, and guilt-free!
Ingredients
- 100 g textured soy protein cubes
- 1 medium zucchini cut into cubes
- 1 large bell pepper cut into cubes
- 2 green onions sliced
- ½ - 1 tsp dried Chinese red pepper depending on how spicy you like it
- 3 garlic cloves thinly sliced
- 1 tsp minced ginger
- 2 Tbsp Macadamia nuts
- ¼ tsp tapioca flour
- 2 Tbsp coconut oil
- 1 Tbsp balsamic vinegar
- 1 Tbsp chili garlic sauce
- 1 Tbsp sesame oil
- 3 Tbsp soy sauce or tamari
- Salt
Instructions
- In a pot, bring some water to a boil, add the soy cubes and cook for 10-15 minutes.
- Drain well, then transfer to a bowl.
- Add the soy sauce and 1 Tbsp of coconut oil. Mix to combine and set aside for 30 minutes.
- In a pan, add 1 Tbsp of coconut oil and sautee the garlic, ginger, and Chinese red pepper over medium heat.
- When they develop some color, add the marinated soy cubes and cook for 1 more minute.
- Add zucchini, bell pepper, half of your green onion, Macadamia nuts, balsamic vinegar, sesame oil, and chili garlic sauce.
- Stir and cook for 5-7 minutes.
- Add the tapioca flour and stir until it thickens.
- Season with salt, if needed.
- Sprinkle the remaining green onion on top when serving.
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