Kung Pao Chicken with Broccoli

Name: Kung Pao Chicken with Broccoli
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 2 serving(s)
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

(15)

Recipe by evelynathens

A classic, and a snap to put together.

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READY IN: 28mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

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

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.