Kung Pao Chicken with Broccoli

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Ingredients [?]

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


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