Enjoy this vegetarian version of the famous Chinese take-out recipe by using marinated Diced Chik, in addition to an array of vegetables, spices, and peanuts. This dish takes just half-an-hour to prepare and has a spectrum of bold Asian flavors. Recreate a classic and impress your guests with this delicious vegetarian kung pao chik meal.
- 1 can Loma Linda Diced Chik
- 1/4 cup roasted peanuts
- 2-3 cloves of garlic
- 2 tbsp oil
- 1 inch ginger, finely chopped
- 3-4 whole dried red chillies
- 1 scallion, finely chopped
- 1/2 cup bell peppers, assorted colors
- 2 tsp cornstarch
- 2 tsp light soy sauce
- 1 tsp oil
- 1 tbsp light soy sauce
- 2 tsp sugar
- 1 tsp black vinegar
- 1 tsp corn starch
Open the can of Diced Chik and drain the water. Squeeze out the excess water and take out the Diced Chik into a mixing bowl.
To this, add in the marinade ingredients and mix well. Let this rest for 10 minutes.
Mix all the ingredients for the sauce and keep aside.
Next, heat up a wok with one tablespoon oil. Add in the marinated Diced Chik and cook for a couple of minutes or till it is golden brown. Dish out and keep aside.
In the same pan, add in the remaining tablespoon oil and heat up. Add in whole red chilies, ginger, garlic, scallions, and bell peppers, and sauté for a couple of minutes.
Now, add in the cooked Diced Chik back to the wok along with the sauce and cook for a couple of minutes on high flame.
Garnish with some more scallions (optional) and serve immediately with steamed rice.
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