I LOVE Pinterest. Who doesn't? I came across this recipe months ago and dutifully saved it to my Vegan board. Today I decided I wanted me some Kung Pao Chickpeas and man, I'm just wondering why I waited so long to make this dish!
In the interest of full disclosure, I've NEVER had Kung Pao Chicken, or Kung Pao anything, so I don't know what the dish is SUPPOSED to taste like. But I consider myself moderately knowledgeable on food genres and I typically do a lot of research before trying something new, to try to get a good sense of what the food is supposed to taste like. I assumed this dish should be sweet/salty/sour/hot and that's exactly how it turned out. Here's the recipe I used, modified from sheknows.com.
For the chickpea marinade
2 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar (I used rice vinegar - per my trusty Facebook friends they are one and the same)
1 lime, juiced and zested
1 tablespoon agave or honey (I used honey)
1 tablespoon organic coconut oil, melted
1 tablespoon arrowroot powder or cornstarch (I used cornstarch)
For the chickpeas