Daring Foods Plant Chicken | Chicken Better. Chicken On.

4Serves

15 minCook

20 minPrep

Ingredients

Ingredients:

2 8oz pouches Daring Original Plant Chicken Pieces
2 packages of Immi Eats ramen noodles
2 tbsp peanut oil or olive oil, divided
1  small white onion, thinly sliced
8oz baby bella or white button mushrooms, thinly sliced
1  large zucchini, chopped into bite-sized pieces
3 cloves garlic, peeled and minced
Top with chopped peanuts, thinly sliced green onions, and toasted sesame seeds

Kung Pao Sauce Ingredients

1/2 Cup low-sodium soy sauce
1/4 Cup natural peanut butter
1/4 Cup rice vinegar
1 Tbsp Chili garlic sauce (or sriracha)
1 Tbsp Cornstarch
1/2 tsp Ground ginger
1 Tbsp Sesame oil

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Step 1

To make the Kung Pao Sauce, whisk all ingredients together in a small bowl until combined.  If you would like a spicier sauce, add an extra tbsp or two of the chili garlic sauce. Set aside.

Step 2

Next, cook the immi ramen according to package instructions. Strain, drizzle with a bit of oil, and toss to combine. Set aside until ready to use.

Step 3

While the noodles are being prepared, preheat a sauté pan on high, then reduce to medium heat. Lightly coat pan with 1 tbsp oil and add frozen Daring Original Plant Chicken pieces, cooking 5 to 6 minutes and turning occasionally until they’re golden brown on both sides. Transfer the Daring pieces to a clean plate and set aside.

Step 4

Add the remaining 1 tbsp oil to the pan, along with the onion and mushrooms.  Sauté for 4 minutes, stirring occasionally, until soft.  Add the zucchini and garlic and sauté for 2 more minutes, stirring occasionally.

Step 5

Stir in the Kung Pao Sauce, cooked Daring Plant Chicken pieces, and immi ramen noodles, and toss until everything is evenly combined.  Cook for 1 more minute until it comes to a simmer.

Step 6

Remove from heat and serve immediately, garnished with your desired toppings.

Step 7

Enjoy!

Kung Pao Ramen with Immi Eats