Delightful Delicious Delovely & Video Vegan | Video Vegan Ep. #1 - Kung Pao Chicken! @ChristineEliseChannel | Uploaded March 2017 | Updated October 2024, 4 hours ago.
Original blog post for this recipe is here - delightfuldeliciousdelovelyblog.wordpress.com/2017/03/22/90-second-video-20-minute-spicy-vegan-kung-pao-chicken
Here is the recipe (I did not marinate this version shown). also - double the sauce ingredients if you like a saucy dish.
20-Minute Spicy Vegan Kung Pao Chicken
Feeds 2 with rice
INGREDIENTS
Cooked rice
9 oz vegan chicken (or real chicken) – cubed
2 TBS peanut or olive oil
5-15 dry red chili peppers (15 peppers makes this VERY VERY spicy – reduce the number to under 5 if you hate heat) – chopped (get rid of the seeds if you want this less spicy)
4 scallions – white & green parts – chopped & separated by color
6 garlic cloves – minced
2 tsp ginger
1/4 cup peanuts (plus more if you want to use them as garnish)
for the marinade
1 TBS soy sauce (or tamari)
2 tsp rice wine (or dry sherry)
1 1/2 tsp cornstarch
for the sauce
3 TBS black vinegar (or a good balsamic)
1 TBS soy sauce (or tamari)
1 TBS hoisin sauce (if you cannot find it – recipes are HERE)
1 TBS sesame oil
1 TBS cornstarch
DIRECTIONS
Make some rice. I used Basmati.
Whisk the marinade together & toss the chicken in it. Set aside. I marinated it in the bag.
Whisk together the sauce ingredients and set aside. Prepare everything else – because this will happen fast.
In a wok or heavy-bottomed pan, heat the oil over high heat. When hot (test by adding a piece of chili. It should sizzle a lot, immediately), add the dry chilies for 30 seconds & then add the chicken. Cook for one minute (if using real chicken, cook 2-3 minutes or until cooked through) and then add the sauce.
Stir it around for a minute and then add the garlic, ginger, and the white part of the scallions and half the green parts (my scallions are homegrown & have no white part). Cook another minute or until the sauce thickens & then stir in the peanuts.
Serve immediately over warm rice & garnish with more peanuts (chopped – if you prefer) and/or the remaining green scallions.
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______________________________________________________________
Nowhere Land Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
creativecommons.org/licenses/by/3.0
Original blog post for this recipe is here - delightfuldeliciousdelovelyblog.wordpress.com/2017/03/22/90-second-video-20-minute-spicy-vegan-kung-pao-chicken
Here is the recipe (I did not marinate this version shown). also - double the sauce ingredients if you like a saucy dish.
20-Minute Spicy Vegan Kung Pao Chicken
Feeds 2 with rice
INGREDIENTS
Cooked rice
9 oz vegan chicken (or real chicken) – cubed
2 TBS peanut or olive oil
5-15 dry red chili peppers (15 peppers makes this VERY VERY spicy – reduce the number to under 5 if you hate heat) – chopped (get rid of the seeds if you want this less spicy)
4 scallions – white & green parts – chopped & separated by color
6 garlic cloves – minced
2 tsp ginger
1/4 cup peanuts (plus more if you want to use them as garnish)
for the marinade
1 TBS soy sauce (or tamari)
2 tsp rice wine (or dry sherry)
1 1/2 tsp cornstarch
for the sauce
3 TBS black vinegar (or a good balsamic)
1 TBS soy sauce (or tamari)
1 TBS hoisin sauce (if you cannot find it – recipes are HERE)
1 TBS sesame oil
1 TBS cornstarch
DIRECTIONS
Make some rice. I used Basmati.
Whisk the marinade together & toss the chicken in it. Set aside. I marinated it in the bag.
Whisk together the sauce ingredients and set aside. Prepare everything else – because this will happen fast.
In a wok or heavy-bottomed pan, heat the oil over high heat. When hot (test by adding a piece of chili. It should sizzle a lot, immediately), add the dry chilies for 30 seconds & then add the chicken. Cook for one minute (if using real chicken, cook 2-3 minutes or until cooked through) and then add the sauce.
Stir it around for a minute and then add the garlic, ginger, and the white part of the scallions and half the green parts (my scallions are homegrown & have no white part). Cook another minute or until the sauce thickens & then stir in the peanuts.
Serve immediately over warm rice & garnish with more peanuts (chopped – if you prefer) and/or the remaining green scallions.
______________________________________________________
____________________________________________________________
Check out my comedy novel - bathingbook.com
Follow me Twitter – twitter.com/celisemccarthy
Follow me on Instagram – instagram.com/christineelisemccarthy
Follow me on Pinterest – pinterest.com/foodpornsite
Follow me on Tumblr - tumblr.com/blog/christineelise
Follow my acting career – christineelisemccarthy.com
Check out my photography - maybe buy a print! - redbubble.com/people/jdempsey/portfolio
______________________________________________________________
Nowhere Land Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
creativecommons.org/licenses/by/3.0
