Kung Pao Chicken with Broccoli |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 2 |
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A classic, and a snap to put together. Ingredients:
3 tablespoons water |
2 tablespoons soy sauce |
1 tablespoon cornstarch |
1 tablespoon dry sherry |
1 teaspoon sugar |
2 boneless skinless chicken breast halves, cubed |
4 tablespoons peanut oil |
1/4 teaspoon dried red pepper flakes |
5 green onions, chopped (both white and green) |
2 cloves garlic, minced |
1 teaspoon minced fresh ginger |
3 cups small broccoli florets |
1/2 cup salted peanuts |
freshly steamed rice |
Directions:
1. Blend water, soy sauce, cornstarch, Sherry and sugar in bowl, set aside.
2. Toss chicken with 1 tblsp cornstarch to coat.
3. Heat 2 tblsps oil in wok over high heat.
4. Add chilies and cook until blackened, about 2 minutes.
5. Add chicken and cook until browned, stirring frequently, 1-2 minutes.
6. Remove chicken using slotted spoon.
7. Set aside.
8. Add remaining 2 tblsps oil to wok.
9. Add green onions, garlic and ginger and stir-fry 1 minute.
10. Add broccoli and stir-fry 2 minutes.
11. Stir sauce and add to wok.
12. Cover and cook until sauce is thickened and broccoli is crisp-tender, about 3 minutes more.
13. Mix in chicken and peanuts and heat.
14. Serve with rice.
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