Kung Pao Chicken With Broccoli Recipes

KUNG PAO CHICKEN

Kung Pao Chicken image

Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy!

Provided by Arlena

Categories World Cuisine Recipes Asian Chinese

Time 1h30m

Yield 4

Number Of Ingredients 12

Ingredients

1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

Steps:

To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Nutrition Facts : Calories 436.5 calories, Carbohydrate 25.3 g, Cholesterol 65.9 mg, Fat 23.3 g, Fiber 4.2 g, Protein 34.4 g, SaturatedFat 3.8 g, Sodium 595.6 mg, Sugar 6.8 g

KUNG PAO CHICKEN WITH BROCCOLI

Kung Pao Chicken with Broccoli image

Make and share this Kung Pao Chicken with Broccoli recipe from Food.com.

Provided by evelynathens

Categories Chicken

Time 28m

Yield 2 serving(s)

Number Of Ingredients 14

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

Steps:

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.

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