Kung Pao Chicken with Broccoli
In honÂor of Jing’s deliÂcious cookÂing in ChasÂing Secrets, here’s a favorite recipe.
ServÂings: 4
Ingredients
- 3 Tbsp water
- 2 Tbsp soy sauce
- 1 Tbsp cornÂstarch
- 1 Tbsp dry sherÂry
- 1 tsp sugÂar
- 2 boneÂless chickÂen breast halves skinned and cubed
- 1 Tbsp cornÂstarch
- 4 Tbsp peanut oil
- 6 dried hot red chilies or ¼ tsp dried red pepÂper flakes
- 5 green onions chopped
- 2 garÂlic cloves minced
- 1 tsp minced peeled, fresh ginger
- 3 cups small brocÂcoli florets
- ½ cup saltÂed peanuts
- freshÂly cooked rice
Instructions
- Blend first 5 ingreÂdiÂents in bowl. Set sauce aside. Toss chickÂen with 1 Tbsp cornÂstarch to coat. Heat 2 Tbsp oil in wok or heavy large skilÂlet over high heat. Add chilies and cook until blackÂened, about 2 minÂutes. Add chickÂen and cook until browned, stirÂring freÂquentÂly, 1 to 2 minÂutes. Remove chickÂen using slotÂted spoon. Set aside.
- Add remainÂing 2 Tbsp oil to wok. Add green onions, garÂlic, and ginÂger and stir-fry for 1 minute. Add brocÂcoli and stir-fry 2 minÂutes. Stir sauce and add to wok. CovÂer and cook until sauce is thickÂened and brocÂcoli is crisp-tenÂder, about 3 minÂutes. Mix in chickÂen and peanuts and heat through. Serve immeÂdiÂateÂly with rice.