Get Those Taste Buds Kicking with Vegan Kung Pao Chick’n!

Elysabeth explains she doubles up on the soy sauce because she loves salty foods. But you can make yours to taste with more or less soy sauce. She marinates her Upton’s Naturals brand chick’n and uses cornstarch as a thickening agent.  Then Elysabeth makes the sauce with balsamic vinegar, sesame oil, hoisin sauce, and cornstarch. Elysabeth adds garlic, scallions, and dried chili into a wok and she adds the chick’n later. She pairs the dish with precooked brown rice and there you go, a spicy vegan kung pao sure to wow your taste buds! Try making Elysabeth’s Kung Pao chicken at home with her recipe below!

Elysabeth Alfano cooking LIVE for JaneUnchained.com

Photos courtesy of Elysabeth Alfano.

Report edited by Ellen Dent.

1. Marinate Upton’s Natural Seitan cut into 1-inch cubes: In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the chicken and stir gently to coat. Let stand at room temperature for 10 minutes.

– 1 tablespoon soy sauce

– 2 teaspoons Chinese rice wine or dry sherry

– 1 1/2 teaspoons cornstarch

2. In a separate bowl, prepare this sauce: combine the black vinegar, soy sauce, hoisin sauce, sesame oil, cornstarch, and Sichuan pepper. Stir until cornstarch are dissolved and set aside.

– 1 tablespoon Chinese black vinegar, or substitute good-quality balsamic vinegar

– 1 teaspoon soy sauce

– 1 teaspoon hoisin sauce

– 1 teaspoon sesame oil

– 1 teaspoon cornstarch

– 1/2 teaspoon ground Sichuan pepper

3. Heat oil in wok. Add the chilies and stir-fry for about 30 seconds. Add seitan and stir for 2-3 minutes. Then add scallions, garlic, ginger, and sesame seeds.

– 1 tablespoons peanut or vegetable oil

– 8 to 10 dried red chilies (or per taste)

– 5 scallions, white and green parts separated, thinly sliced

– 3 garlic cloves, minced

– 1.5 teaspoon minced or grated fresh ginger

– Sesame seeds

 

4. Take off heat. Add salted peanuts. Serve. Add extra scallions as a garnish