More Great Recipes: Poultry

Kung Pao Chicken with Broccoli

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Member since 2007

Serves | Prep Time | Cook Time


SAUCE:blend and set aside
3 tablespoons water
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon dry sherry
1 teaspoon sugar
set aside, abov
2 chicken breast, cubed
1 tablespoon cornstarch
4 tablespoons peanut oil
6 dried hot red chilis OR
1/4 teaspoon dried red hot chili flakes
5 green onion, chopped
2 cloves garlic, minced
1 teaspoon fresh ginger root
3 cups broccoli flowerets
1/2 cup salted peanuts

Tos chicken with cornstarch. Heat 2 T. oil and chilies and cook until blackened. Add chicken, cook until brown. Remove chicken and add remaining oil and onion, garlic and ginger. Stir fry. Add broccoli and stir 2 minutes. Stir sauce and add to wok. Cover and cook until sauce is thick and broccoli crisp/tender. Mix in chicken and nuts. Serve over rice.

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