Oh Wow Kung Pow

Recipe submitted by Daring

Your favorite Chinese takeout dish just got unclucked. This heat-forward, meat-free spin on Kung Pao chicken will have you chowing down in less time than it takes for delivery.

25 minutes | Serves 3-4

Ingredients

  • 1/2
    pouch (or 5 oz) , frozen
  • 1 tsp
    baking powder
  • 3 tbsp
    canola or other neutral oil, divided
  • 4
    scallions, thinly sliced
  • 1/2
    red bell pepper, seeded and diced
  • 1/2
    green bell pepper, seeded and diced
  • 3
    cloves garlic, minced
  • 1 tsp
    minced ginger
  • 1 tsp
    Sichuan peppercorns, ground
  • 4 to 5
    dried red chiles, sliced into half-inch pieces
  • 1 tsp
    sesame oil
  • 1/4 cup
    roasted, unsalted peanuts
  • Toasted sesame seeds, for garnish
  • Steamed white rice, for serving
  • 1/4 cup
    water or vegetable stock
  • 3 tbsp
    soy sauce
  • 1 tbsp
    hoisin sauce
  • 1 tbsp
    rice vinegar
  • 1 tsp
    sugar
  • 1/2 tsp
    cornstarch

Equipment

    Method

    Step 1

    In a medium bowl, toss the Original Pieces in the baking powder making sure each piece is evenly coated. Preheat a large skillet or wok over medium heat with 2 tbsp of cooking oil. Add the coated Original Pieces to the skillet in one even layer and sear for 5 to 6 minutes on each side, or until golden brown. Remove to a clean plate and reserve.

    Daring Original Pieces coated in baking powder

    Step 2

    egetable stock, soy sauce, hoisin sauce, rice vinegar saucedaring_unclucked_kungpao_step2

    Step 3

    Place the skillet or wok over high heat with 1 tbsp cooking oil. When hot, add scallions (reserving some of the greens for garnish) and red and green bell peppers. Stir fry for 3 to 4 minutes until just softened and beginning to brown at the edges. Add the garlic, ginger and Sichuan peppercorns and stir fry until fragrant—1 to 2 minutes more.

    Step 4

    Carefully pour in your reserved sauce, chiles, stir-fried Original Pieces and stir. When the mixture is bubbling, turn heat to low and simmer for 3 to 4 minutes more or until the sauce is thick and glossy. Drizzle in sesame oil and add peanuts, reserving a few for garnish. Stir and remove from heat.

    sauce, chiles, stir-fried Original Pieces

    Step 5

    To serve, spoon over freshly steamed white rice and garnish with the reserved peanuts, sesame seeds and scallions.

    freshly steamed white rice and kung pao vegan chicken

    Notes

    If you don’t have access to Sichuan peppercorns (a staple spice of the Sichuan cuisine, famous for its “tingling” effect), substitute with the same amount of ground black or white pepper.

    This recipe features

    Daring Foods Original Pieces Plant Based Chicken

    Daring Original Pieces

    6 x 8oz pouches$45.00