Kung Pao Chicken and Broccoli
Making Homemade Chinese food like Kung Pao Chicken and Broccoli not only offers a delicious meal but also presents a cost-effective option. This classic dish can be prepared in just 30 minutes, making it a quick and flavorful choice for those seeking a homemade Chinese culinary experience.
The ingredients for Kung Pao Chicken and Broccoli include canola oil, broccoli florets, ground fresh ginger, water, crushed red pepper, skinless and boneless chicken breasts, fat-free, less-sodium chicken broth, hoisin sauce, rice wine vinegar, low-sodium soy sauce, cornstarch, minced garlic, and coarsely chopped salted peanuts. The combination of these ingredients creates a savory and slightly spicy flavor profile that is characteristic of Kung Pao dishes.
The cooking process begins by sautéing broccoli and ginger in oil until the broccoli is crisp-tender. After setting aside the broccoli, the chicken is then browned in the same pan with ginger, crushed red pepper, and oil. A flavorful sauce is created using chicken broth, hoisin sauce, rice wine vinegar, soy sauce, cornstarch, and garlic. This sauce is added to the pan, thickening the mixture and coating the chicken and broccoli. The final touch involves tossing the broccoli back into the pan, ensuring an even distribution of flavors, and sprinkling the dish with coarsely chopped peanuts.
In conclusion, Kung Pao Chicken and Broccoli exemplify the ease of creating Chinese cuisine at home while maintaining a rich and satisfying taste. This dish offers a balance of textures and flavors, with the peanuts adding a delightful crunch. Enjoy this homemade Chinese classic as a cost-effective and tasty alternative to restaurant dining.
|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.
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Serving Size: 2
Calories Per Serving: 902