All Photos © Christine Elise McCarthy 2017
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This is a repost of my recipe of March 3, 2015. The only thing new is my Youtube channel & the videos I am making for it. My first 90-second video is above. If you like it – please subscribe to my channel there and/or subscribe to my blog here. There is a link in the right hand column for you to add your email address. I hope you like my video!!!
The hardest part of this recipe is finding the ingredients & none are very exotic – meaning? No excuses! Try this fucker. It comes together in 20 minutes & is so fucking delicious – it was all I could do not to just devour it before I photographed it. It could be made with real chicken – if that is your thing. I used my favorite vegan chicken from Beyond Meat. Also – the marinating is optional.
20-Minute Spicy Vegan Kung Pao Chicken
Feeds 2 with rice
9 oz vegan chicken (or real chicken) – cubed
2 TBS peanut or olive oil
5-10 dry red chili peppers (10 peppers makes this VERY VERY spicy – reduce the number to under way 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 (double this part for an extra saucy dish)
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
Make some rice. I used brown 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.