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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.