Kung Pao Chickpea Stir Fry Over Sesame Fried Millet Recipes

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KUNG PAO CHICKPEA STIR-FRY OVER SESAME-FRIED MILLET



Kung Pao Chickpea Stir-Fry Over Sesame-Fried Millet image

Fiber-rich chickpeas stand in for meat in this colorful stir-fry with a spicy- sweet sauce - all served over millet sautéed in sesame oil and speckled with green onions.

Provided by Amy Symington

Categories     Dinner, Dinner Tonight

Time 30m

Yield 6

Number Of Ingredients 22

2 cups cooked or BPA-free canned chickpeas, drained and rinsed
1 tbsp sesame oil, divided
2 stalks celery, sliced
1 large carrot, peeled and sliced
4 cloves garlic, minced
3 cups white or cremini mushrooms, sliced
1 red bell pepper, sliced
1 cup sugar snap peas, strings removed
3 cups cooked millet
1/4 cup sliced green onions
1/8 tsp sea salt
1/3 cup toasted unsalted almonds or peanuts, chopped
2 tbsp toasted sesame seeds
Sauce
3 small red chiles, minced
1.4 cup rice vinegar
1/4 cup reduced-sodium tamari
1/4 cup low-sodium vegetable broth
2 tbsp natural unsalted almond or peanut butter (TRY: Woodstock All-Natural Unsalted Raw Almond Butter)
2 tbsp tapioca starch
1 tbsp pure maple syrup
2 tsp sesame oil

Steps:

  • In a medium bowl, whisk together all sauce ingredients. Add chickpeas and set aside. In a large wok or skillet on high, heat 1 tsp oil. Add celery and carrots and sauté for 3 minutes. Add garlic and mushrooms and sauté for 2 minutes. Add bell pepper and peas and sauté for another 2 minutes. Add chickpea-sauce mixture and cook for 1 minute. Set aside. Prepare millet: In a large skillet on high, heat remaining 2 tsp oil. Add millet and sauté for 3 minutes. Add green onions and sauté for 2 minutes. Remove from heat and stir in salt. Serve chickpea mixture over millet. Top with nuts and seeds.

Nutrition Facts : Calories 387 calories

KUNG PAO CHICKEN STIR-FRY



Kung Pao Chicken Stir-Fry image

This is my favorite recipe for Kung Pao chicken. It tastes like the one from my favorite Chinese place. It is quick and easy too. Serve with warm cooked rice. Try it!

Provided by CHUBBYCHEEK

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 6

Number Of Ingredients 17

1 ½ pounds skinless, boneless chicken breast halves, cut into cubes
1 tablespoon cornstarch
salt and pepper to taste
1 pinch Chinese five-spice powder, or to taste
¾ cup water
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon Asian (toasted) sesame oil
1 tablespoon cornstarch
1 ½ teaspoons rice vinegar
1 pinch Chinese five-spice powder
2 tablespoons vegetable oil, divided
1 onion, diced
1 stalk celery, diced
4 cloves garlic, chopped
1 teaspoon red pepper flakes, or to taste
⅓ cup roasted peanuts, or to taste

Steps:

  • Mix the chicken, 1 tablespoon of cornstarch, salt, pepper, and 1 pinch of five-spice powder together in a bowl until the chicken is coated, and set aside.
  • Whisk together water, soy sauce, brown sugar, sesame oil, 1 tablespoon of cornstarch, rice vinegar, and 1 pinch of five-spice powder in a bowl until the mixture is smooth, and set aside.
  • Place 1 tablespoon of oil in a wok or large skillet over medium-high heat, and cook and stir the chicken mixture until the chicken is browned, about 5 minutes. Remove the chicken from the wok, and set aside.
  • Pour 1 more tablespoon of oil into the heated wok, and stir in the onion, celery, garlic, and red pepper flakes. Cook and stir the vegetables until they start to become tender, about 3 minutes. Pour in the cornstarch mixture, and cook and stir until the sauce thickens, about 1 minute. Remove the wok from the heat, lightly stir in the cooked chicken and peanuts, and serve.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 12.1 g, Cholesterol 64.6 mg, Fat 13.7 g, Fiber 1.2 g, Protein 26.3 g, SaturatedFat 2.4 g, Sodium 457.4 mg, Sugar 5.8 g

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