Vegetarian Kung Pao Chicken
Get ready to savor the bold, spicy flavors of Vegetarian Kung Pao Chicken, a plant-based twist on the classic Chinese stir-fry! This recipe swaps traditional chicken for protein-packed Quorn pieces or firm tofu, marinated in a savory soy sauce mixture to elevate every bite. Stir-fried with colorful bell peppers, scallions, crunchy roasted peanuts, and fiery dried red chilies, it's a flavorful explosion brought together by a tangy-sweet hoisin sauce infused with garlic, ginger, sesame oil, and rice vinegar. Perfect for a quick weeknight dinner, this vegetarian Kung Pao chicken is ready in just 30 minutes and makes an ideal pairing with steamed rice for a wholesome, satisfying meal. Packed with plant-based protein and vibrant veggies, it's sure to become your new favorite twist on a takeout classic!
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Recipe Information
Ingredients
- 16 oz Quorn chicken pieces or firm tofu, cubed
- 2 tbsp Soy sauce
- 2 tsp Cornstarch
- 1 tbsp Water
- 3 tbsp Vegetable oil
- 3 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 1 Red bell pepper, chopped
- 1 Green bell pepper, chopped
- 6 Dried red chilies
- 4 Scallions, chopped
- 1 cup Roasted peanuts
- 1 tbsp Rice vinegar
- 2 tbsp Hoisin sauce
- 1 tsp Sesame oil
- 2 tsp Sugar
Instructions
In a small bowl, mix together the soy sauce, cornstarch, and water to make a marinade. Add the Quorn chicken pieces or tofu cubes and toss to coat. Let sit for about 10 minutes.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the marinated Quorn or tofu, and stir-fry until golden and crispy on all sides, about 5-7 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic, ginger, and dried red chilies. Stir-fry for about 1 minute until fragrant.
Add the chopped red and green bell peppers, and stir-fry for another 3 minutes until they begin to soften.
Return the cooked Quorn or tofu to the skillet. Add the scallions and roasted peanuts and toss everything together.
In a small bowl, whisk together the rice vinegar, hoisin sauce, sesame oil, and sugar. Pour this sauce into the skillet and stir well to coat all ingredients.
Continue to cook for another 2 minutes until everything is heated through and the sauce has thickened slightly.
Serve hot, ideally with steamed rice.
Nutrition Facts
Calories |
2234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.9 g | 181% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 31.6 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 3595 mg | 156% | |
| Total Carbohydrate | 142.4 g | 52% | |
| Dietary Fiber | 50.8 g | 181% | |
| Total Sugars | 39.6 g | ||
| Protein | 117.0 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3758 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
