Kung Pao Chicken with Broccoli
Lisa Perdue
Chinese spicy chicken stir-fry with broccoli and peanuts.
ingredients
- 2 pounds boneless, skinless chicken breast halves, cut into cubes
- 1 1/2 T. dry sherry
- 1 1/2 T. corn starch
- 3/4 t. salt
- 1/4 t. white pepper
- 5 T. oil, divided use
- 4 T. soy sauce
- 2 T. white wine vinegar
- 2 T. dry sherry
- 6 T. chicken broth
- 4 T. sugar
- 2 T. cornstarch
- 6 red chiles, dried whole
- 1/2 cup salted peanuts
- 1 1/2 cups broccoli
- 2 minced garlic cloves
- 3 sliced green onions
- 1" slice fresh ginger, minced
directions
- 1
In a bowl combine the sherry cornstarch, salt and white pepper. Add cubed chicken and stir to coat. Stir in 1 T. of the oil. Set aside and let marinade for 15 minutes
- 2
Cooking sauce: In a bowl combine soy sauce, white wine vinegar, sherry, chicken broth, sugar and cornstarch. Set aside.
- 3
Heat a wok or large saute pan over medium heat. When pan is hot add 1 T. of oil. Add the red chiles and the peanuts. Cook, stirring just until the chiles start to brown (being careful not to burn). Remove from pan.
- 4
Add 1 more tablespoon of the oil and saute broccoli until tender-crisp. Remove from pan.
- 5
Add the remaining 2 T. of oil and raise the temperature of the heat to medium-high. Saute the chicken cubes until golden brown. Add the garlic, ginger root, and green onions. Saute 1 minute longer.
- 6
Return the broccoli, red chiles and peanuts to the pan with the chicken. Stir in cooking sauce and cook until sauce boils and thickens.
- 7
Serve over rice.
notes
Chiles are HOT. More for flavor than consumption.
Source: Jane
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