Kung Pao Chicken with Broccoli
"A classic, and a snap to put together."
photo by Debs Recipes
- Ready In:
- 28mins
- Ingredients:
- 14
- Serves:
-
2
ingredients
- 44.37 ml water
- 29.58 ml soy sauce
- 14.79 ml cornstarch
- 14.79 ml dry sherry
- 4.92 ml sugar
- 2 boneless skinless chicken breast halves, cubed
- 59.16 ml peanut oil
- 1.23 ml dried red pepper flakes
- 5 green onions, chopped (both white and green)
- 2 clove garlic, minced
- 4.92 ml minced fresh ginger
- 709.77 ml small broccoli florets
- 118.29 ml salted peanuts
- freshly steamed rice
directions
- Blend water, soy sauce, cornstarch, Sherry and sugar in bowl, set aside.
- Toss chicken with 1 tblsp cornstarch to coat.
- Heat 2 tblsps oil in wok over high heat.
- Add chilies and cook until blackened, about 2 minutes.
- Add chicken and cook until browned, stirring frequently, 1-2 minutes.
- Remove chicken using slotted spoon.
- Set aside.
- Add remaining 2 tblsps oil to wok.
- Add green onions, garlic and ginger and stir-fry 1 minute.
- Add broccoli and stir-fry 2 minutes.
- Stir sauce and add to wok.
- Cover and cook until sauce is thickened and broccoli is crisp-tender, about 3 minutes more.
- Mix in chicken and peanuts and heat.
- Serve with rice.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was really wonderful tasting! I liked this recipe so much that if I could I would give you more then 5 stars. I will make this again. Thanks evelyn/athens.... -
evelyn/athens : This was my "DARE" recipe I choose : Iam glad I did it was very easy to make and the family hope that I will make it agian!! I made it as printed ~ except a tad more on the garlic~ but that's just me! The chicken melted in my mouth & everything else cooked to my liking~ Great Taste and it will be on my menu agian! THANKS FOR THE DARE!!~POKER~ -
Great and easy recipe! Very flavorful, and the broccoli was a nice touch for balanced meal. Thanks for sharing! Culinary Quest '14 -
This recipe is perfect! The dry sherry in the sauce gives it a fantastic flavour. This has been our regular "stir fry" recipe for years...thanks for sharing it :D -
A definite repeater in our house. Next time I will double the sauce without doubling the cornstarch as it was a little dry for our taste. I also didn't need to cover the wok. I did add some shredded carrots mainly for the color. Very good. Thanks for posting.
see 10 more reviews
RECIPE SUBMITTED BY
<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style>
OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
