Kung Pao Chickpeas Recipes

KUNG PAO CHICKPEAS

Steps:

• Mix the sauce ingredients together in a bowl with a whisk or fork, making sure to dissolve any clumps in the arrowroot powder. Set aside.
• In a large skillet, combine the broth, bell pepper, celery and onions. Sauté over high heat until the liquid is mostly cooked off.
• Stir in the garlic, ginger, pepper flakes and chickpeas.
• Pour the sauce over the entire mixture and stir until the sauce cooks off enough to give a nice glaze over the veggies and beans.
• Stir in the peanuts and remove from heat.
• Serve over brown rice, mixed with bean threads or just as is.

KUNG PAO CHICKPEAS

Steps:

• Make the Kung Pao sauce by combining all ingredients except arrowroot powder and water in a medium bowl. Whisk together until combined. Stir the arrowroot and water together in a separate bowl until the arrowroot is fully dissolved. Pour the arrowroot mixture into the sauce and stir to combine. Set aside.
• Place the avocado and sesame oil in a large skillet over medium heat.
• Once hot, add the minced garlic and ginger and cook for 30 seconds until fragrant.
• Add the celery and half the scallions to the pan. Stir and cook an additional 30 seconds.
• Next, add the peanuts and dried chiles. Stir and cook for 1 minute.
• Place the red bell pepper and onion in the skillet, stir again and cook for 3 minutes until slightly softened but still crisp.
• Lastly, add the chickpeas and greens. Stir to combine then give the sauce a quick stir and pour into the skillet.
• Stir everything together until the sauce is coating all the ingredients in the skillet and let simmer for 3-5 minutes until the greens wilt and the sauce thickens.
• Turn off heat, top with remaining sliced scallions and serve.

KUNG PAO CHICKEN

Steps:

• To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
• To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
• Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

KUNG PAO CAULIFLOWER

Steps:

• In a small bowl, whisk together the dark soy sauce, soy sauce, black vinegar, sugar, vegetable stock or water, and cornstarch. Set aside.
• Heat wok or large (12-inch) skillet on medium-high until very hot. Add 2 tablespoons of oil, the cauliflower florets and 1/2 teaspoon salt, and toss for 1 minute. Cover and cook for 5 to 6 minutes, tossing the cauliflower every 1 1/2 minutes or so, until the cauliflower is crisp-tender and charred in some parts. Remove from the pan and set aside.
• In the same wok or skillet, add the remaining 1 tablespoon of neutral oil, along with the bell pepper. Toss for 1 minute, then add the Sichuan peppercorns and whole dried chiles, and stir for 1 minute until fragrant. Add the garlic and ginger, and stir for 30 seconds, then add the cauliflower back to the pan. Stir the sauce in the bowl to make sure the cornstarch is well incorporated, then pour it over the cauliflower and toss until the cauliflower is well coated. Toss in the peanuts and scallions, stir to combine, then turn off heat. Serve with rice.