Kung Pao Chicken

Yield: serves 2

The Comrade wears many hats in the kitchen, but this Kung Pao version may be one of our favorite versions to date. Our Kung Pao sauce services all points of the palate––sweet, spicy, sour, and savory––to create a dish worth devouring in one sitting. Rice, veggies, plus a roundhouse kick of Comrade Cluck is where it’s at.


  • 10 oz Comrade Cluck 
  • ½ c rice 
  • 2 cloves garlic, sliced thin 
  • ½ red pepper, sliced thin 
  • 1 small yellow onion, small diced 
  • ¼ c peanuts, chopped 


  • 1 T rice vinegar 
  • 1 T Hoisin sauce 
  • 2 t sambal 
  • 2 T soy sauce 
  • 1 t brown sugar

The How-To

  1. Whisk rice vinegar, hoisin, sambal, soy sauce, and brown sugar with fork to combine.  Set aside. 
  2. Cook rice according to package instructions. 
  3. Sauté Comrade Cluck in oil of choice until browned, set aside. 
  4. In the same pan, sautée garlic, onion, and red pepper until veggies are softened slightly and bright in color. 
  5. Add browned chicken back to pan, reduce heat to low and add sauce.  Stir to coat. 
  6. Serve immediately over rice.
See more awesome ways to cook up some badass Plant Meat here. View Recipes

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