So a long time ago I used to make this dish with real chicken. The results were often disappointing and often relied on sauce to compensate for the dryness of the chicken. Gross:( However, after I saw that Elianni had their own Kung Pao recipe, I decided to use their veggie cutlets and modify the recipe a bit.

Texture and taste of the marinaded cutlets win over dried-up chicken any day!

Ingredients $16.00 (4 Servings)

Instructions

1. Boil vegetable stock, remove from heat and add Elianni Veggie cutlets to hydrate for 5 minutes, then drain.
2. Combine veggie cutlets with soy sauce, balsamic vinegar, and cornstarch in a bowl. Mix together. Cover bowl and place marinade in a refrigerator for about 25 minutes.
3. In a skillet, heat sesame oil, add rice wine vinegar and stir-fry the onions, red peppers, and garlic.
4. Add the refrigerated veggie cutlets, crushed red pepper flakes, ginger, rest of marinade sauce, brown sugar, and peanuts.
5. Mix together and let simmer until sauce thickens.
6. Remove from heat. Let cool, garnish with green onion and serve.

NOTE: Feel free to serve over rice, or rice noodles (although dish is quite filling without extra carbs). Enjoy!

Tags: Elianni, ginger, red pepper