Easy Kung Pao Chickpeas Recipe
This quick and flavorful Kung Pao Chickpeas recipe brings a plant-based twist to a classic Chinese dish, packed with spicy, tangy sauce and crunchy peanuts.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cups cooked chickpeas
- 3 tablespoons vegetable oil for frying
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- 4 cloves garlic minced
- 2 teaspoons fresh ginger minced
- 1 cup roasted peanuts unsalted
Sauce
- 3 tablespoons soy sauce low sodium
- 1.5 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar packed
- 0.5 teaspoons red chili flakes adjust to taste
- 1 teaspoon cornstarch mixed with 2 tbsp water
Instructions
Preparation Steps
- In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, brown sugar, red chili flakes, and cornstarch slurry until smooth.
- Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and ginger; sauté for 1 minute until fragrant.
- Add diced red and green bell peppers; cook for 4-5 minutes until slightly softened.
- Stir in cooked chickpeas and pour sauce over. Cook 3-4 minutes, stirring until sauce thickens and coats the chickpeas evenly.
- Remove from heat and fold in roasted peanuts. Serve hot over steamed rice or noodles.
Notes
Adjust chili flakes to your preferred spice level. This dish reheats well and makes a great meal prep option.