Spicy Kung Pao Chick’n . Happy Wednesday, my Insta friends. Sharing some Asian i…


Spicy Kung Pao Chick’n
Happy Wednesday, my Insta friends🤗. Sharing some Asian inspired wok seared dish with you today. Sorry for the late as I was trying to experiment with the sauce to find a substitution for you – see below. Enjoy💗
~ 1 package dried soy protein chunks, soaked until soft to handle, squeeze all liquid out
~ 1/4 cup roasted cashews
~ 2 dried chilli pepper, soaked in hot water
~ 1/4 cup broccoli stem or zucchini, cubed
~ 2 small red peppers, cubed
~ 3 cloves garlic, sliced
~ 1 small onion, diced
~ 2 slices of ginger
~ 1/2 cup rice flour + 2 tbsp, separated
~ 3 tbsp tapioca starch
~ 1/8 tsp salt and dash of white pepper
~ 3/4 cup water
~ 1 tbsp stir fry sauce
~ 1 tbsp soy sauce
~ 1 tbsp dark soy sauce (lighter sauce color if not used)
~ 2 tsp black vinegar (closest sub is rice vinegar, start with 1tsp)
~ 1 tsp chili oil
~ 2 tsp cane sugar
~ 3 tbsp water
Mix flour, salt and water in a bowl, stir until well combined, add protein chunks and coat well. If the batter is too thin, add the remaining 2 tbsp of flour, if it’s thick enough, omit that. Oil a baking sheet pan and bake at 495F until cripsy, about 12-15mins, flip halfway. In a heated pan with 3 tsp oil, sauté onion, garlic, ginger until soft. Add broccoli stems, red peppers, chili, cashews, and sauce, let simmer for 2 mins, add chick’n and coat well. Serve immediately with warm rice or your favorite grain.
What do you think? Let me know 👇🏻and have a great 🌱 Wednesday, everyone!
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