Recipe for Vegetarian Kung Pao Chicken
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For those who enjoy Asian cuisine this recipe for vegetarian Kung Pao Chicken is sure to delight your taste buds. Ingredients like sesame oil, fresh garlic, ginger and red pepper flakes gives it that classic Szechuan flair without the use of meat. For this particular recipe, Quorn Chick 'n Tenders are the meat substitute of choice.
Vegetarian Kung Pao Chicken Ingredients List:
In a medium bowl, combine:
Mix well and let set for about 15 minutes.
While the Chick'n Tenders marinate, prepare remaining ingredients using a food processor. This includes:
Also:
Place ingredients in individual bowls to make it easy to add them as needed to the recipe. It's also convenient to measure all the liquids into one measuring cup to be added later.
Heat canola oil mixed with sesame oil in a large wok or fry pan. When it is very hot, add the marinated Chick'n Tenders. Cook for about 3-4 minutes. Continue to stir to prevent sticking. When Chick'n Tenders are lightly browned remove from pan to a plate lined with a paper towel to absorb excess oil. Set aside.
Combine the following ingredients in a separate pan. Stir fry until lightly browned.
Add the mushrooms and peppers. Zucchini takes less time to cook and should be added last to avoid overcooking.
Add peanuts zucchini and red pepper flakes. While they simmer mix up cornstarch mixture in a small bowl:
Add liquids:
Mix well, and stir in cornstarch mixture
Add the Quorn Chick'n Tenders. Heat through and add cornstarch mixture. Reduce heat to low and let the Vegetarian Kung Pao Chicken simmer for 2 to 3 minutes. Mix and serve on a bed of rice.
This recipe for vegetarian Kung Pao Chicken is not vegan friendly. Even if you use an egg substitute, the Quorn product uses egg as a binder. Another option would be to replace the Quorn with tofu if you want to make a vegan version of Kung Pao Chicken.