Kung Pao Chicken with Broccoli

Updated: Sep 4, 2019




When I'm deciding what to cook for dinner, I'll often consider the following three questions: what can be prepped in advance? What will be easy and time efficient? What will be both TASTY and HEALTHY? The answer is often stir fry, and my version of Kung Pao Chicken is a tried and true favorite. It's easy to prep all the ingredients earlier in the day (or even the night before) and comes together quickly in a wok or non stick skillet when it's time for dinner. Plus, its full of bold flavors, healthy veggies and lean protein. You can mix and match whatever you have on hand. No chicken? Try tofu or shrimp! Not a fan of peanuts? Throw in some cashews or omit the nuts all together. And use whatever quick cooking veggies you would like in place of broccoli- green beans, snap peas or peppers would all be delicious. This dish does pack a little punch given that whole teaspoon of red chili flake, so if you're not a fan of spice or making this for little kids, you may want to add the chili to taste.

*prep time: 15 min. *cook time: 10 min. *serves 3-4


INGREDIENTS

1 lb boneless skinless chicken thighs, cut into 1" cubes

2-1/2 tsp arrowroot or cornstarch, divided

4 tbsp tamari or soy sauce, divided

3 tbsp Chinese rice wine

1 tbsp honey

1 tsp red pepper flakes (or to taste)

3 tbsp chicken stock

1 tbsp sesame oil

4 tsp balsamic vinegar

2 garlic cloves, grated

1-1" piece of ginger, grated

2 cups broccoli florets

6 scallions chopped

2 tbsp avocado oil or other neutral oil that can tolerate high heat

kosher salt

1 cup dry roasted peanuts

rice for serving (optional)

INSTRUCTIONS

In a large bowl, dissolve 1-1/2 tsp arrowroot with 1 tbsp tamari. Add the chicken pieces to the marinade and stir to coat. Store in the refrigerator until ready to use. Make the sauce by combining the remaining 3 tbsp tamari, 1 tsp arrowroot, chili flakes, rice wine, chicken stock, sesame oil, balsamic vinegar, ginger, and garlic and set aside or chill until ready to use. Heat 1 tbsp oil in a large nonstick skillet or wok over med-high heat. When the oil is hot, Add the chicken pieces and brown, about 2 minutes per side, working in batches of needed. Remove chicken to a plate (it won’t be cooked through just yet). Add one more tbsp of oil, the scallions, and the broccoli florets. Season with a pinch of salt and stir fry 2-3 minutes. Add peanuts, chicken with juices, and the sauce, and stir to coat. Reduce the heat and let simmer 3-4 minutes, until the chicken is cooked through, the broccoli is al dente, and the sauce is thick and glossy. Serve over rice (if desired) and garnish with remaining scallions.



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