Kung Pao Chicken for a Week

Submitted by Miheehee

"modified from athens' recipie"

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 10

ingredients

• 532.43 ml water
• 354.96 ml soy sauce
• 59.16 ml cornstarch
• 177.48 ml dry sherry
• 10 boneless skinless chicken breast halves, cubed
• 59.16 ml peanut oil
• 6.16 ml dried red pepper flakes
• 5 bunch green onions, chopped (both white and green)
• 24.64 ml garlic, minced (from the jar)
• 24.64 ml minced ginger (from the jar)
• 3548.85 ml small broccoli florets
• 236.59 ml salted peanuts
• 2365.9 ml 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.