Kung Pao Chicken for a Week |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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modified from athens' recipie Ingredients:
36 tablespoons water |
24 tablespoons soy sauce |
4 tablespoons cornstarch |
12 tablespoons dry sherry |
10 boneless skinless chicken breast halves, cubed |
4 tablespoons peanut oil |
1 1/4 teaspoons dried red pepper flakes |
5 bunches green onions, chopped (both white and green) |
5 teaspoons garlic, minced (from the jar) |
5 teaspoons minced ginger (from the jar) |
15 cups small broccoli florets |
1 cup salted peanuts |
10 cups brown rice (before cooking) |
Directions:
1. Blend water, soy sauce, cornstarch, Sherry and sugar in bowl, set aside.
2. Heat 1 tblsps oil in wok over high heat.
3. Add chilies and cook until blackened, about 2 minutes.
4. Add chicken and cook until browned, stirring frequently, 1-2 minutes.
5. Remove chicken using slotted spoon.
6. Set aside.
7. Add remaining 1 tbsp oil to wok.
8. Add green onions, garlic and ginger and stir-fry 1 minute.
9. Add broccoli and stir-fry 2 minutes.
10. Stir sauce and add to wok.
11. Cover and cook until sauce is thickened and broccoli is crisp-tender, about 3 minutes more.
12. Mix in chicken and peanuts and heat.
13. Serve with rice.
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