Homemade Chinese food is a tasty and delicious way to save money in your food budget. This classic Kung Pao Chicken and Broccoli is ready in just 30 minutes.
Kung Pao Chicken and Broccoli
Homemade Chinese food is a tasty and delicious way to save money in your food budget. This classic Kung Pao Chicken and Broccoli is ready in just 30 minutes.
2
servings30
minutes30
minutes902
kcal1
hourIngredients
1 tablespoon canola oil, divided
4 cups broccoli florets
1 tablespoon ground fresh ginger (such as Spice World), divided
2 tablespoons water
1/2 teaspoon crushed red pepper
1 pound (450 gram) of skinless, boneless chicken breasts, cut into 1/4-inch strips
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon cornstarch
4 garlic of cloves, minced
2 tablespoons coarsely chopped salted peanuts
Directions
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan; sauté 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm.
- Heat remaining 2 teaspoons oil in pan; add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.
- Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts.
Nutrition Facts
- Serving Size: 2g
- Calories: 902kcal
- Fat: 40g
- Saturated Fat: 6g
- Cholesterol: 131mg
- Sodium: 2739mg
- Carbohydrates: 54g
- Fiber: 12g
- Sugar: 12g
- Protein: 74g
