Best Kung Pao With Broccoli And Peanuts Recipes

Kung Pao Chicken with Broccoli image

Provided by evelynathens

Categories Chicken

Time 28m

Yield 2 serving(s)

Number Of Ingredients 14

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.

Kung Pao Broccoli image

Provided by barbara lentz

Categories Vegetables

Time 25m

Number Of Ingredients 16

FOR THE BROCCOLI
1 large head of broccoli cut into florets
1/4 c olive oil
1 Tbsp toasted sesame oil
salt
FOR THE KUNG PAO SAUCE
1/2 c thai sweet chili sauce
2 Tbsp oyster sauce
1 Tbsp toasted sesame oil
3 Tbsp brown sugar
1 Tbsp soy sauce
1 Tbsp rice vinegar
4 clove garlic minced
FOR THE GARNISHES
sliced green onions
roasted chopped peanuts

Steps:

1. Preheat oven 400 degrees. Mix the olive oil, sesame oil and salt together. Mix in the broccoli and coat well. Lay broccoli out in a single layer on a baking sheet and roast for 20 minutes.
2. Meanwhile mix the sauce ingredients together in a saucepan. Pour over the roasted broccoli and garnish with green onion and peanuts