Kung pao vegan 'chicken' recipe
This is a great takeaway substitute that is incredibly easy to put together and packed with lots of veggies. Chicken-style pieces are coated in a deliciously sticky sauce and sprinkled with peanuts to serve. Get stuck in!
See method- Serves 4
- 15 mins to prepare and 20 mins to cook
- 383 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 2 x 200g packs Plant Chef meat-free chicken-style pieces
- 3 tsp cornflour
- 5 tbsp hoisin sauce
- 1 onion, peeled and cut into wedges
- 2 red or yellow or orange peppers
- 2 tbsp sunflower or peanut oil
- 160g sugarsnap peas, halved lengthways
- 120g Tenderstem broccoli stems, larger pieces halved
- 6 spring onions, chopped into 3cm lengths
- 1 knob ginger, peeled and grated
- 1 red chilli, deseeded and finely chopped
- 40g peanuts, to serve (optional)
- Rice, cooked, to serve
Each serving contains
- Energy
- 1595kJ 383.0kcal
- Fat
- 18g
- Saturates
- 2g
- Salt
- 1.4g
- Sugars
- 15g
of the Reference intake
Carbohydrate 20.9gProtein 31.2gFibre 5.6g
Method
- In a bowl, marinate the chicken-style pieces in the cornflour and 2 tbsp hoisin sauce, then set aside while you prepare the veg.
- In a wok or frying pan, over a high heat, fry the onion and peppers with 1 tbsp oil for 5-6 mins until softened and slightly charred. Spoon out onto a plate and set aside. Add the sugar snaps, broccoli and spring onions to the pan and cook for 5-6 mins until charred but still with a bite.
- As with the onion and pepper, spoon out of the pan and set aside.
- Return the pan to the heat and add the remaining tablespoon of oil.
- Fry the chicken-style pieces according to pack instructions, tossing every 20 seconds or so, until golden or charred. Add the ginger and chilli, cook for a minute. Pour in 100mls water and just as it starts to bubble, stir in the cooked vegetables and remaining hoisin sauce. Cook for two minutes before serving, topped with peanuts if desired, with rice.
- Tip: Swap the vegetables for a stir-fry veg mix.
- See more Vegan recipes
