Kung Pao Cauliflower with Chicken

Before we moved, we had a Chinese restaurant which we loved and one of our very favorite Chinese entrees is Kung Pao Chicken. After relocating, we have struggled to find or make this desired dish to our liking. So explains our quest today. Let’s figure out how to make Kung Pao Chicken. Our minds began reeling – what if we could make it healthier by making it with cauliflower instead of chicken. Both of us said, “Let’s give it a try.” However, once we began this journey, we were not sure that we would be satisfied and we opted to cook both and try them separately and then mixed together.

Who knew I could cut carrots with my french fry maker? I’m sold on this idea! I can’t wait for COVID to be over so I can have a party just to cut a veggie tray! I must say, I’m not a Chinese chef by any means but this didn’t turn out half bad. I hope you enjoy it.

Print Recipe

Kung Pao Cauliflower with Chicken

Ingredients

Cauliflower Marinade

• 1 small head of cauliflower broken into bite size pieces
• 1 clove garlic minced
• 1 tsp fresh grated ginger
• 1 tbsp soy sauce
• 1 tbsp rice wine vinegar
• 1 tsp hot chili oil
• 1 tsp sesame oil
• ½ tsp crushed red pepper flakes
• ⅓ cup peanut oil

Chicken Marinade

• 1 lb boneless chicken trimmed and cut into ¾ inches pieces
• 1 clove garlic minced
• ½ tsp fresh grated ginger
• 1 tbsp soy sauce
• 1 tbsp rice wine vinegar
• ½ tsp hot chili oil
• ½ tsp sesame oil
• ½ tbsp fish sauce
• 1 tsp crushed red pepper flakes

Stir Fry Ingredients

• 1 large carrot cut into ½" cubes, approx. ¾ cup
• 1 large onion cut into ¾" pieces, approx. ¾ cup
• 2 ribs of celery cut into ½" pieces, approx. ¾ cup
• 1 red bell pepper cut into ½" pieces, approx. ¾ cup
• 1 tbsp minced garlic
• 2 tsp fresh grated ginger
• ¾ cup broken cashew halves
• 3 green scallions including greens, cut into ¼" slices on the bias
• 2 cups white rice cooked

Stir Fry Sauce

• 1 tbsp soy sauce
• 1 tbsp rice wine vinegar
• ½ tbsp fish sauce
• 1 tsp hot chili oil
• 1 tsp sesame oil
• 1 tsp crushed red pepper flakes
• 2 tbsp cornstarch
• 2 tbsp water

Instructions

• Place chopped cauliflower in a small bowl or plastic bag. In a separate small bowl, whisk together the remaining marinade ingredients except peanut oil. Once combined, add to cauliflower and mix to coat. Let marinade in refrigerator for 30 minutes.
• Place chicken in a small bowl or plastic bag. In a separate small bowl, whisk together the remaining chicken marinade ingredients. Once combined, add to chicken and mix to coat. Let marinade in refrigerator for 30 minutes.
• Place chopped carrots, onions, celery, red pepper, garlic and ginger in a large bowl, set aside. In a separate bowl, whisk the stir fry sauce ingredients except cashews, scallions and rice, set aside.
• In a large wok, add peanut oil. Bring to high heat to deep fry. Strain cauliflower and chicken. Starting with small batches, fry cauliflower until tender or until easily pierced with toothpick. Once cooked, reserve on plate with paper toweling to absorb any excess oil. Continue until all cauliflower is cooked. Set aside.
• Using remaining oil from cauliflower, fry chicken in small batches until opaque. Reserve cooked pieces on a plate with paper toweling to absorb any excess oil. Continue until all chicken is cooked. Set aside.
• Using paper toweling and tongs, absorb all but 1 Tbsp of peanut oil from wok and discard on a paper plate. Add the stir fry sauce to the hot wok. Using a nylon whisk, stir constantly until mixture begins to bubble (should be less than a minute). Working quickly, add chopped vegetables to pan and toss to coat with a large nylon or wooden spoon. Once onions begin to soften, add chicken and cauliflower back to wok with cashews. Toss to coat. If the mixture begins to get too sticky, add additional water to loosen as needed. To serve, add scallions and serve while hot over white rice.