The sauce in this recipe is very tasty. You can use the Chic-kettes if you have access to them, or you can use chickpeas (garbanzo beans) instead. Both are delicious. I hope you like it.

Chic-Kettes a la King

1 onion, chopped OR 3-4 scallions, sliced
1 small red pepper, chopped
2 c. *Worthington Chic-kettes, torn into pieces
2 Tbsp. oil

Saute onion, pepper and Chic-kettes in the oil until veggies are softened and Chic-kettes are browned. Set aside.

*Worthington Chic-kettes are a meatless product sold by Adventist Book Centers. If you don’t have one around you, try buying them online. Another option is to use 1 can chickpeas, which are more readily available. If you choose the chickpea option, DO NOT add them to the veggies above. Save them for the sauce below. Both versions are delicious.

Sauce:

3 c. water
1/2 c. raw or roasted cashews
4 Tbsp. sesame seeds
3 Tbsp. chicken-style seasoning (I use Frontier Chicken Flavored Broth Powder)
1 t. garlic powder
1 Tbsp. onion powder
1 Tbsp. cornstarch
1 c. carrots, sliced
2 c. frozen peas
1 can chickpeas (garbanzo beans)–only if not using Chic-Kettes
1/4-1/2 c. slivered almonds (opt.)

In a small saucepan, cook carrots in a little water until crisp-tender. Add to the veggie mixture above.

In a blender, combine water, cashews, sesame seeds, chicken-style seasoning, garlic and onion powder, and cornstarch. Blend until very smooth.

Add the blended sauce to the veggie mixture and bring to a boil over medium heat. Then simmer about 5 minutes or until the sauce thickens. Add the peas, sliced almonds, and chickpeas (if not using Chic-kettes). Cook another 5 minutes or until everything is heated through. Salt to taste. Serve liberally over rice or noodles.

–Modified from Choices cookbook by Cheryl Peters

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