KUNG PAO BROCCOLI
Broccoli florets soak up the flavors from Chinese five-spice powder-a combination of sweet spices including anise, cinnamon, cloves and spicy Szechuan peppercorns. Serve over black rice.
Provided by Hilary Meyer
Categories Healthy Broccoli Recipes
Time 35m
Number Of Ingredients 16
Steps:
- Whisk water, vinegar, hoisin, soy sauce, sesame oil, cornstarch and five-spice powder in a small bowl. Set aside.
- Heat peanut oil in a large nonstick skillet or wok over medium-high heat. Add broccoli and bell peppers; cook, stirring often, until tender-crisp, about 6 minutes. Add scallions, chiles (or crushed red pepper), garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Reduce heat to low, add the reserved sauce mixture and cook, stirring, until thickened, about 30 seconds. Remove from heat and stir in peanuts.
Nutrition Facts : Calories 258.9 calories, Carbohydrate 18.1 g, Cholesterol 0.1 mg, Fat 18.8 g, Fiber 4.9 g, Protein 8.5 g, SaturatedFat 3 g, Sodium 212 mg, Sugar 6.4 g
KUNG PAO CHICKEN RECIPE
Follow this Kung Pao Chicken Recipe for a homemade version of the classic takeout dish. This tasty dish also qualifies as a Healthy Living recipe.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 10
Steps:
- Bring water to boil in large nonstick skillet. Add broccoli; cover. Simmer on medium-low heat 5 min. or until crisp-tender. Meanwhile, mix peanut butter, soy sauce, chili sauce and 2 Tbsp. dressing until blended.
- Transfer broccoli to serving plate; cover to keep warm. Heat remaining dressing in same skillet on medium-high heat. Add garlic and ginger; cook and stir 1 min. Add chicken; cook 2 min., stirring frequently. Stir in peanut butter mixture; cook 5 to 7 min. or until chicken is done and sauce is thickened, stirring frequently to scrape browned bits from bottom of skillet.
- Spoon chicken mixture next to broccoli; sprinkle with onions.
Nutrition Facts : Calories 290, Fat 15 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g
INSTANT POT® KUNG PAO BROCCOLI
Change up your broccoli game with this Asian-inspired side dish. It's spicy, tangy, crunchy, and full of flavor.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Broccoli
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk soy sauce, rice vinegar, sesame oil, sambal oelek, sherry, and garlic together in a bowl. Pour sauce into a multi-functional pressure cooker (such as Instant Pot®). Set a steamer basket on top of the sauce and place broccoli inside the basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Lift the steamer basket out and dump broccoli into the sauce below. Stir to coat.
- Divide broccoli between serving plates and garnish with peanuts and green onions.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 17.2 g, Fat 10.7 g, Fiber 4.2 g, Protein 6.5 g, SaturatedFat 1.9 g, Sodium 1485.9 mg, Sugar 4.5 g
KUNG PAO CHICKEN
This is a recipe that I've used for years. It's so quick and easy for a week night meal and has such wonderful flavor.
Provided by PanNan
Categories Chicken Breast
Time 22m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Combine chicken and cornstarch in small bowl.
- Toss to coat.
- Heat oil in large non-stick skillet or wok on medium heat.
- Add chicken.
- Stir fry 5- 7 minutes or until no longer pink in center.
- Remove from heat.
- Add onions, garlic, red pepper and ginger to skillet.
- Stir fry 15 seconds.
- Remove from heat.
- Combine vinegar, soy sauce and sugar in small bowl.
- Stir well.
- Add to skillet.
- Return chicken to skillet.
- Stir until chicken is well coated.
- Stir in nuts.
- Heat thoroughly, stirring occasionally.
- Serve over hot rice.
Nutrition Facts : Calories 703.3, Fat 20, SaturatedFat 3.2, Cholesterol 96.8, Sodium 1052.6, Carbohydrate 83.6, Fiber 3.1, Sugar 4.2, Protein 45.5
KUNG PAO CHICKEN WITH BROCCOLI
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
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 CHICKEN
Steps:
- Marinade: In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
- Sauce: In a small bowl, combine the ingredients for the sauce. Set aside.
- Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
- Add the sauce and bring to a boil. Add the peanuts. Thicken with the slurry and continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.
VEGETABLE KUNG PAO WITH BROCCOLI AND PEANUTS
I love to make this when I want to sneak a meatless dinner to my family. It's so delicious, they don't miss the absence of meat! The spicy sauce is great with the tofu, peanuts and broccoli.
Provided by Hey Jude
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Wrap the tofu slabs in paper towels and place a heavy weight, such as a skillet, on top; let stand for 30 minutes to press out the excess water.
- Cut the tofu into slices 1/2-inch thick and 2 1/2-inches long and place them in a bowl.
- Cut away the broccoli florets and separate into bite-size pieces; cut the stalks on the diagonal into 1-inch pieces.
- Heat a large pot of water to boiling, add the broccoli and boil for 3 minutes; drain, refresh under cold water and drain again.
- Heat a heavy skillet and add 2 1/2 T of the oil Arrange some of the tofu slices in the pan and sear over high heat for 3-4 minutes on each side, or until golden brown Remove with a spatula and drain in a colander Reheat the pan and add 2 more T of oil Continue frying the rest of the slices, removing and draining as they are cooked.
- Reheat the skillet, or a wok, add the remaining T of oil, heat until hot, and add the seasonings, stir-fry briefly, about 15 seconds, then add the scallion greens and water chestnuts, and stir-fry over high heat about 1 1/2- minutes.
- Add the premixed sauce and cook, stirring continuously to prevent lumps, until it thickens.
- Add the broccoli, fried tofu and peanuts.
- Toss lightly to coat and heat through.
- Serve with steamed rice.
Nutrition Facts : Calories 874.6, Fat 62.9, SaturatedFat 9.8, Sodium 1089, Carbohydrate 51, Fiber 12.5, Sugar 15.5, Protein 37.2
SHEET PAN KUNG PAO BEEF WITH ROASTED GARLIC BROCCOLINI
Make and share this Sheet Pan Kung Pao Beef With Roasted Garlic Broccolini recipe from Food.com.
Provided by Jonathan Melendez
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large measuring cup, whisk together all of the sauce ingredients until well combined.
- In a large bowl, combine the beef, sauce, bell peppers, dried chilies and scallions. Allow to marinate in the fridge for at least 10 minutes.
- Pour out the beef and veggie mixture onto one side of the baking sheet.
- Place the broccolini on the other side and drizzle with oil and season with garlic, salt, pepper and pepper flakes.
- Roast for 20 minutes. Remove from oven and then give the beef a stir. Sprinkle with peanuts and return to oven for another 15 minutes. Garnish with scallions and serve.
Nutrition Facts : Calories 591.2, Fat 40.5, SaturatedFat 9.5, Cholesterol 86.1, Sodium 2831.8, Carbohydrate 23.3, Fiber 4.2, Sugar 11.6, Protein 34.4
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