Kung Pao Chicken for a Week

modified from athens' recipie

• Ready In: 40 mins
• Serves: 10

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.