Kung Pao Chicken with Broccoli

Kung Pao Chicken with Broccoli

In hon­or of Jing’s deli­cious cook­ing in Chas­ing Secrets, here’s a favorite recipe.
Cook Time12 hrs
Serv­ings: 4


  • 3 Tbsp water
  • 2 Tbsp soy sauce
  • 1 Tbsp corn­starch
  • 1 Tbsp dry sher­ry
  • 1 tsp sug­ar
  • 2 bone­less chick­en breast halves skinned and cubed
  • 1 Tbsp corn­starch
  • 4 Tbsp peanut oil
  • 6 dried hot red chilies or ¼ tsp dried red pep­per flakes
  • 5 green onions chopped
  • 2 gar­lic cloves minced
  • 1 tsp minced peeled, fresh ginger
  • 3 cups small broc­coli florets
  • ½ cup salt­ed peanuts
  • fresh­ly cooked rice


  • 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.
  • 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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