Ingredients for Kung Pao Chicken With Broccoli
- 1/4 cup water
- 1/4 cup soy sauce
- 3 tablespoons cornstarch
- 1 tablespoon dry sherry
- 1 tablespoon sugar
- 1 lb boneless, skinless chicken breasts
- 4 tablespoons peanut oil
- 2-3 dried red chilies
- 2 green onions
- 2 cloves garlic
- 1 inch fresh ginger
- 1 large head broccoli
- 1/2 cup roasted peanuts
- steamed rice (as needed)
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How to Make Kung Pao Chicken With Broccoli
- Whisk together ¼ cup water, ¼ cup soy sauce, 2 tablespoons cornstarch, 1 tablespoon sherry, and 1 tablespoon sugar in a bowl. Set aside.
- Toss 1 lb boneless, skinless chicken breasts cut into 1-inch pieces with 1 tablespoon cornstarch until evenly coated.
- Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat.
- Add 2-3 dried red chilies (adjust to your spice preference) and cook until blackened, about 2 minutes.
- Add the chicken and cook until browned, stirring frequently, 1-2 minutes.
- Remove the chicken from the wok using a slotted spoon and set aside.
- Add the remaining 2 tablespoons vegetable oil to the wok.
- Add 2 green onions (white and light green parts only), thinly sliced, 2 cloves garlic, minced, and 1 inch ginger, minced. Stir-fry for 1 minute.
- Add 1 large head of broccoli, cut into florets, and stir-fry for 2 minutes.
- Pour the prepared sauce into the wok.
- Cover and cook until the sauce is thickened and the broccoli is crisp-tender, about 3 minutes more.
- Add the cooked chicken and ½ cup roasted peanuts to the wok. Stir to combine and heat through.
- Serve immediately over steamed rice.
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
24g
Fat
46g
Carbs
9g
