Kung Pao Veggie Chicken

A plant-based twist on a Chinese classic

Type: Vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 2–3

This Kung Pao Veggie Chicken is spicy, nutty, sweet, and totally satisfying – a comforting dinner you can pull together in under 30 minutes. It’s made with plant-based chicken pieces and a sticky, flavourful sauce that hits all the right notes. Perfect served with fluffy basmati rice and topped with crunchy peanuts and spring onion. 🌱🍽️

🛒 Ingredients

For the marinade:

1 tbsp sesame oil 🛢️
2 tsp soy sauce 🧂
1 tbsp maple syrup or brown sugar 🍯
1 tbsp cornflour (cornstarch) 🌽
½ tsp chilli flakes 🌶️
200g plant-based chicken pieces 🌱

For the rice:

150g basmati rice 🍚
300ml cold water 💧
Pinch of salt 🧂

For the Kung Pao sauce:

1 tbsp sesame oil 🛢️
2 carrots (sliced) 🥕 or 1 red pepper (sliced) 🫑
50g crushed peanuts (roughly chopped – not too fine) 🥜
1 tsp garlic powder or 1 garlic clove (minced) 🧄
1 tsp ginger powder or a small piece of fresh ginger (grated) 🌱
2 tbsp cornflour mixed with 2 tbsp cold water 🌽💧
2 tbsp soy sauce 🧂
1 tbsp maple syrup or brown sugar 🍯
1 tbsp rice vinegar 🍶
½ tsp chilli flakes (optional – adjust to taste) 🌶️
200ml water 💧
1 vegetable stock pot 🧊
Salt to taste 🧂

To serve:

Extra peanuts 🥜
Spring onion, sliced (optional) 🌿

🍳 Method

1. Marinate the veggie chicken

In a bowl, mix the sesame oil, soy sauce, maple syrup (or brown sugar), cornflour, and chilli flakes. Add the plant-based chicken pieces and coat well. Set aside to marinate while you prep everything else ⏳.

2. Cook the rice

Add the basmati rice, cold water, and a pinch of salt to a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 12 minutes. Once done, take it off the heat and leave it covered – it’ll finish steaming while you make the sauce 🍚🔥.

3. Stir-fry the veggies

Heat 1 tbsp sesame oil in a wok or frying pan over medium heat. Add the carrots or pepper and stir-fry for about 5 minutes until slightly softened. Add the crushed peanuts and stir for another 1–2 minutes – watch they don’t burn! 🔥🥜

Stir in the garlic and ginger (powdered or fresh), and cook for a minute more until fragrant 🧄🌱.

4. Build the sauce

Mix the cornflour and water in a small glass to make a slurry. Add it to the pan along with soy sauce, maple syrup (or brown sugar), rice vinegar, chilli flakes (if using), water, and the vegetable stock cube. Season with salt to taste.

Stir well and let the sauce simmer on low for about 10 minutes, stirring occasionally 🥄. If it gets too thick, just add a splash of water 💧.

5. Cook the marinated chicken

While the sauce simmers, heat another tablespoon of sesame oil in a separate pan and cook the marinated veggie chicken until golden and heated through – about 5–7 minutes 🍳🌱.

6. Combine and serve

Stir the cooked veggie chicken into the sauce, making sure it’s well coated. Serve over the fluffy rice, and top with extra peanuts and sliced spring onion if you like a bit of crunch and colour 🥜🍚🌿.

💡 Tips & Swaps

Use tofu or tempeh instead of plant-based chicken – just press it well before marinating 🧽.
Add more veg if you like! Courgette, baby corn, or edamame work beautifully 🥦🌽.
Store leftovers in the fridge for up to 2 days – it tastes even better the next day! 🥡

It’s bold, comforting, and packed with flavour, will you give this Kung Pao Veggie Chicken a try? 🌱🍜

The Secret Street