Kung Pao Chicken for a Week Recipe

Name: Kung Pao Chicken for a Week
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 36 tablespoons water; 24 tablespoons soy sauce; 4 tablespoons cornstarch; ½ tablespoons dry sherry; 10 boneless skinless chicken breast halves, cubed; 4 tablespoons peanut oil; 1 ¼ teaspoons dried red pepper flakes; 5 bunches green onions, chopped (both white and green); 5 teaspoons garlic, minced (from the jar); 5 teaspoons minced ginger (from the jar); 15 cups small broccoli florets; 1 cup salted peanuts; 10 cups brown rice (before cooking)

Servings: persons

36 tablespoons water
24 tablespoons soy sauce
4 tablespoons cornstarch
½ tablespoons dry sherry
10 boneless skinless chicken breast halves, cubed
4 tablespoons peanut oil
1 ¼ teaspoons dried red pepper flakes
5 bunches green onions, chopped (both white and green)
5 teaspoons garlic, minced (from the jar)
5 teaspoons minced ginger (from the jar)
15 cups small broccoli florets
1 cup salted peanuts
10 cups brown rice (before cooking)

1
Blend water, soy sauce, cornstarch, Sherry and sugar in bowl, set aside.
2
Heat 1 tblsps oil in wok over high heat.
3
Add chilies and cook until blackened, about 2 minutes.
4
Add chicken and cook until browned, stirring frequently, 1-2 minutes.
5
Remove chicken using slotted spoon.
6
Set aside.
7
Add remaining 1 tbsp oil to wok.
8
Add green onions, garlic and ginger and stir-fry 1 minute.
9
Add broccoli and stir-fry 2 minutes.
10
Stir sauce and add to wok.
11
Cover and cook until sauce is thickened and broccoli is crisp-tender, about 3 minutes more.
12
Mix in chicken and peanuts and heat.
13
Serve with rice.

2844

kcal

Calories

Fat

469

Carbs

159

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: 36 tablespoons water, 24 tablespoons soy sauce, 4 tablespoons cornstarch, ½ tablespoons dry sherry, and more.

Yes, Kung Pao Chicken for a Week 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 for a Week

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