Kung Pao Chicken Recipe

Name: Kung Pao Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil, divided; 4 cups broccoli florets; 1 tablespoon fresh ginger, ground, divided; 2 tablespoons water; 1 teaspoon crushed red pepper flakes; 16 ounces boneless chicken breasts, cut into 1/4-inch strips; ½ cup chicken broth; 2 tablespoons hoisin sauce; 2 tablespoons rice wine vinegar; 2 tablespoons soy sauce; 1 teaspoon cornstarch; 4 garlic cloves, minced; 3 tablespoons salted peanuts, coarsely chopped

Servings: persons

1 tablespoon canola oil, divided
4 cups broccoli florets
1 tablespoon fresh ginger, ground, divided
2 tablespoons water
1 teaspoon crushed red pepper flakes
16 ounces boneless chicken breasts, cut into 1/4-inch strips
½ cup chicken broth
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 teaspoon cornstarch
4 garlic cloves, minced
3 tablespoons salted peanuts, coarsely chopped

1
In a large skillet, heat 1 teaspoon oil over medium-high heat.
2
Add broccoli and 2 teaspoons ginger to pan - saute 1 minute.
3
Add water and cover.
4
Cook 2 minutes or until broccoli is crisp-tender.
5
Remove broccoli from the pan and keep warm.
6
Heat remaining 2 teaspoons oil in pan and add remaining 1 teaspoon ginger, crushed red pepper, and chicken.
7
Cook 4 minutes or until chicken is lightly browned, stirring frequently.
8
In a small bowl, whisk together broth, hoisin, rice wine vinegar, soy sauce, cornstarch, and garlic.
9
Add broth mixture to pan and cook 1 minute or until mixture thickens, stirring constantly.
10
Return broccoli mixture to pan - toss well to coat.
11
Sprinkle with peanuts.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon canola oil, divided, 4 cups broccoli florets, 1 tablespoon fresh ginger, ground, divided, 2 tablespoons water, and more.

Yes, Kung Pao Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kung Pao Chicken

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