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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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