Best Kung Pao Chicken Broccoli Stir Fry Gluten Free Recipes

KUNG PAO CHICKEN STIR-FRY

Kung Pao Chicken Stir-Fry image

This is my favorite recipe for Kung Pao chicken. It tastes like the one from my favorite Chinese place. It is quick and easy too. Serve with warm cooked rice. Try it!

Provided by CHUBBYCHEEK

Categories World Cuisine Recipes Asian

Time 40m

Yield 6

Number Of Ingredients 17

Ingredients

1 ½ pounds skinless, boneless chicken breast halves, cut into cubes
1 tablespoon cornstarch
salt and pepper to taste
1 pinch Chinese five-spice powder, or to taste
¾ cup water
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon Asian (toasted) sesame oil
1 tablespoon cornstarch
1 ½ teaspoons rice vinegar
1 pinch Chinese five-spice powder
2 tablespoons vegetable oil, divided
1 onion, diced
1 stalk celery, diced
4 cloves garlic, chopped
1 teaspoon red pepper flakes, or to taste
⅓ cup roasted peanuts, or to taste

Steps:

Mix the chicken, 1 tablespoon of cornstarch, salt, pepper, and 1 pinch of five-spice powder together in a bowl until the chicken is coated, and set aside.
Whisk together water, soy sauce, brown sugar, sesame oil, 1 tablespoon of cornstarch, rice vinegar, and 1 pinch of five-spice powder in a bowl until the mixture is smooth, and set aside.
Place 1 tablespoon of oil in a wok or large skillet over medium-high heat, and cook and stir the chicken mixture until the chicken is browned, about 5 minutes. Remove the chicken from the wok, and set aside.
Pour 1 more tablespoon of oil into the heated wok, and stir in the onion, celery, garlic, and red pepper flakes. Cook and stir the vegetables until they start to become tender, about 3 minutes. Pour in the cornstarch mixture, and cook and stir until the sauce thickens, about 1 minute. Remove the wok from the heat, lightly stir in the cooked chicken and peanuts, and serve.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 12.1 g, Cholesterol 64.6 mg, Fat 13.7 g, Fiber 1.2 g, Protein 26.3 g, SaturatedFat 2.4 g, Sodium 457.4 mg, Sugar 5.8 g

KUNG PAO CHICKEN WITH BROCCOLI

Kung Pao Chicken with Broccoli image

Make and share this Kung Pao Chicken with Broccoli recipe from Food.com.

Provided by evelynathens

Categories Chicken

Time 28m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons water
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon dry sherry
1 teaspoon sugar
2 boneless skinless chicken breast halves, cubed
4 tablespoons peanut oil
1/4 teaspoon dried red pepper flakes
5 green onions, chopped (both white and green)
2 cloves garlic, minced
1 teaspoon minced fresh ginger
3 cups small broccoli florets
1/2 cup salted peanuts
freshly steamed rice

Steps:

Blend water, soy sauce, cornstarch, Sherry and sugar in bowl, set aside.
Toss chicken with 1 tblsp cornstarch to coat.
Heat 2 tblsps oil in wok over high heat.
Add chilies and cook until blackened, about 2 minutes.
Add chicken and cook until browned, stirring frequently, 1-2 minutes.
Remove chicken using slotted spoon.
Set aside.
Add remaining 2 tblsps oil to wok.
Add green onions, garlic and ginger and stir-fry 1 minute.
Add broccoli and stir-fry 2 minutes.
Stir sauce and add to wok.
Cover and cook until sauce is thickened and broccoli is crisp-tender, about 3 minutes more.
Mix in chicken and peanuts and heat.
Serve with rice.