PF Changs Copycat Kung Pao Chickpeas
Kung Pao Chickpeas
Course: DinnerCuisine: ChineseDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
10
minutesCalories
372
kcalChickpeas with a blast of Kung Pao flavor!
Ingredients
2 cups 2 garbanzo beans, cooked
2 cups 2 rice, cooked
1 tbsp 1 garlic
1 tbsp 1 ginger
1/3 cup 1/3 peanuts
2 – 3 2 – 3 Dried Chinese Red Chiles or fresno chilies (see notes below)
3 tbsp 3 Coconut Oil
scallions
- For Sauce
2 tbsp 2 maple syrup
1 tbsp 1 rice wine vinegar
1 tbsp 1 hoisin sauce
1 tbsp 1 balsamic vinegar
1 tbsp 1 sriracha sauce
1 tbsp 1 soy sauce
2 tbsp 2 coconut aminos
1/2 tbsp 1/2 sesame oil
1/4 cup 1/4 water
1 tbsp 1 tapioca flour
Preparation
- Cook rice and garbanzo beans according to package directions.
- In a small bowl, whisk all sauce ingredients. Set aside.
- Add oil to skillet and saute garlic over medium heat until fragrant about one minute. Then add ginger, peanuts, chiles, and scallions. Let saute for an additional minute.
- Add sauce ingredients and whisk until thick. About 2 minutes or so. Keep an eye on it and don’t let it burn.
- Add chickpeas and toss in sauce.
- Serve over rice. See notes below for pour-over sauce.
Notes
- Spiciness note: 🌶️ – mild, 🌶️🌶️ – medium, 🌶️🌶️🌶️ – hot // **Please remove the seeds and use your own discretion **
- Because I like it saucy, I doubled the sauce recipe and set half aside until the chickpeas were tossed in the remaining sauce. I then poured over the other half of the sauce, as desired.
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