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
2
servings30
minutes30
minutes902
kcal1
hourHomemade 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.
Ingredients
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
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