Kung Pao Chicken with Broccoli

A classic, and a snap to put together.

• Ready In: 28 mins
• Serves: 2

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.