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.
|1 tablespoon of canola oil, divided|
|4 cups of broccoli florets|
|1 tablespoon of ground fresh ginger (such as Spice World), divided|
|2 tablespoons of water|
|1/2 teaspoon of crushed red pepper|
|1 pound (450 gram) of skinless, boneless chicken breasts, cut into 1/4-inch strips|
|1/2 cup of fat-free, less-sodium chicken broth|
|2 tablespoons of hoisin sauce|
|2 tablespoons of rice wine vinegar|
|2 tablespoons of low-sodium soy sauce|
|1 teaspoon of cornstarch|
|4 garlic of cloves, minced|
|2 tablespoons of coarsely chopped salted peanuts|
Directions to make Kung Pao Chicken and Broccoli
- 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.
Related Recipe: Steamed Lemon Grass with Crab Legs
Serving Size: 2
Calories Per Serving: 902
% Daily Value
Total Carbohydrate 54g 20%
Cholesterol 131mg 44%
Total Fat 40g 51%
Saturated Fat 6g 30%
Dietary Fiber 12g 43%
Protein 74g 148%
Sodium 2739mg 119%
Sugars 12g 24%
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