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June 26, 2015
Recipe: Kung Pao Chicken with Broccoli
Chinese Spicy Chicken Stir-Fry with Broccoli and Peanuts
2 pounds chicken breast, boneless, skinless
1 1/2 tablespoons dry sherry
1 1/2 tablespoons cornstarch
3/4 teaspoon salt
1/4 teaspoon white pepper
5 tablespoons oil, divided use
4 tablespoons soy sauce
2 tablespoons white wine vinegar
2 tablespoons dry sherry
6 tablespoons chicken broth
4 tablespoons sugar
2 tablespoons cornstarch
4 to 6 red chiles, dried, whole
1/2 cup peanuts, salted
1 1/2 cups broccoli, (optional)
2 cloves garlic, minced
1 1/2 teaspoons ginger root, minced
3 green onions, sliced
In a bowl combine the sherry, cornstarch, salt, and white pepper. Add cubed chicken and stir to coat it. Stir in 1 Tbsp of the oil. Set aside and let marinate for 15 minutes.
In a bowl combine soy sauce, white wine vinegar, sherry, chicken broth, sugar, and cornstarch. Set aside.
Heat a wok or large saute pan over medium heat. When pan is hot, add 1 Tbsp of the oil. Add the red chiles [4-6] and the peanuts. Cook, stirring, just until the chiles start to brown (be careful not to burn them). Remove from pan.
Add 1 more Tbsp of oil and saute the broccoli until tender-crisp. Remove from pan.
Return the broccoli, red chiles, and peanuts to the pan with the chicken. Stir in "cooking sauce" and cook until sauce boils and thickens.
Serve with White Rice
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