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Winding Oak's Bookology Magazine

Kung Pao Chicken with Broccoli

Kung Pao Chicken with Broccoli
Serves 4
In honor of Jing's delicious cooking in Chasing Secrets, here's a favorite recipe.
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Cook Time
12 hr
Cook Time
12 hr
  1. 3 Tbsp water
  2. 2 Tbsp soy sauce
  3. 1 Tbsp cornstarch
  4. 1 Tbsp dry sherry
  5. 1 tsp sugar
  6. 2 boneless chicken breast halves, skinned and cubed
  7. 1 Tbsp cornstarch
  8. 4 Tbsp peanut oil
  9. 6 dried hot red chilies or ¼ tsp dried red pepper flakes
  10. 5 green onions, chopped
  11. 2 garlic cloves, minced
  12. 1 tsp minced, peeled, fresh ginger
  13. 3 cups small broccoli florets
  14. ½ cup salted peanuts
  15. freshly cooked rice
  1. Blend first 5 ingredients in bowl. Set sauce aside. Toss chicken with 1 Tbsp cornstarch to coat. Heat 2 Tbsp oil in wok or heavy large skillet over high heat. Add chilies and cook until blackened, about 2 minutes. Add chicken and cook until browned, stirring frequently, 1 to 2 minutes. Remove chicken using slotted spoon. Set aside.
  2. Add remaining 2 Tbsp oil to wok. Add green onions, garlic, and ginger and stir-fry for 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. Mix in chicken and peanuts and heat through. Serve immediately with rice.
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