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–+ servings
Vegan Kung Pao Chick'n

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!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Choose Serving Size 4

Ingredients 

  • 100 g textured soy protein cubes
  • 1 zucchini cut into cubes
  • 1 bell pepper cut into cubes
  • 2 green onions sliced
  • ½ - 1 tsp dried Chinese red pepper depending on how spicy you like it
  • 3 cloves garlic thinly sliced
  • 1 tsp ginger minced
  • 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.