Kung Pao mock chicken (seitan)

I thought it would be cool to find a recipe calling for chicken and replace it with seitan. Tonight, I dreamed of Green's Kung Pao chicken. I looked up recipes online and found a kung pao chicken recipe that had over 200 reviews.  http://www.recipezaar.com/Kung-Pao-Chicken-40339 I modified the recipe and the results were fantastic. Even if you aren't vegan, try this recipe with chicken...I'm sure it is yummy!

Kung Pao Seitan Recipe

SERVES 3 -4 

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• 1
• 2
• 3
• 4
• 5

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Ingredients

• 2 chicken breast size pieces of seitan
• 1 tablespoon cornstarch
• 2 teaspoons light sesame oil or vegetable oil (I used sesame oil
• 3 tablespoons green onions, chopped with tops
• 2 garlic cloves, minced
• 1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
• 1/2 teaspoon powdered ginger (can use fresh grated if preferred)
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 2 teaspoons sugar
• 1/3 cup dry roasted peanuts
• 4 cups cooked rice, hot

Directions

 

1. 
   

   
   

   Cut seitan into small pieces and combine with cornstarch in small bowl.
2. 
   

   
   

   Toss to coat.
3. 
   

   
   

   Heat oil in large non-stick skillet or wok on medium heat.
4. 
   

   
   

   Add seitan.
5. 
   

   
   

   Stir fry 5- 7 minutes.
6. 
   

   
   

   Remove from heat.
7. 
   

   
   

   Add onions, garlic, red pepper and ginger to skillet.
8. 
   

   
   

   Stir fry 15 seconds.
9. 
   

   
   

   Remove from heat.
10. 
    

    
    

    Combine vinegar, soy sauce and sugar in small bowl.
11. 
    

    
    

    Stir well.
12. 
    

    
    

    Add to skillet.
13. 
    

    
    

    Return seitan to skillet.
14. 
    

    
    

    Stir until seitan is well coated.
15. 
    

    
    

    Stir in nuts.
16. 
    

    
    

    Heat thoroughly, stirring occasionally.
17. 
    

    
    

    Serve over hot rice.