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 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
KUNG PAO CHICKEN WITH PEANUTS
Experience incredible flavor when you make this Kung Pao Chicken with Peanuts. Explore this recipe today for Kung Pao that will make you say wow!
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Mix first 4 ingredients until blended; pour over chicken in shallow dish. Turn to even coat both sides of chicken. Refrigerate 30 min. to marinate.
- Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Grill chicken 5 to 6 min. on each side or until done (165ºF). Transfer to large bowl.
- Mix chili sauce and hoisin sauce until blended. Add chicken; toss to evenly coat.
- Place chicken on platter; top with remaining ingredients.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 100 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 19 g
KUNG PAO SHRIMP
Make and share this Kung Pao Shrimp recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a medium bowl, mix broth, soy sauce, vinegar, cornstarch, sugar, crushed red pepper, sesame oil and salt.
- Heat oil in a small wok or deep skillet over high heat. Add broccoli, carrot, ginger and garlic to pan. Stir-fry until garlic begins to brown and broccoli and carrots are crisp tender.
- Add shrimp and stir-fry for 3-4 minutes, or until cooked through.
- Stir broth mixture into pan. Bring to a boil and then simmer until thick, about 1 minute.
- Top with green onions and peanuts. Serve with hot rice.
Nutrition Facts : Calories 209.4, Fat 7.6, SaturatedFat 1.1, Cholesterol 143.2, Sodium 1485.9, Carbohydrate 15.8, Fiber 1.4, Sugar 3.7, Protein 21.4
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
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