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June 26, 2015

Recipe: Kung Pao Chicken with Broccoli

Chinese Spicy Chicken Stir-Fry with Broccoli and Peanuts

Servings: 4

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.

Cooking Sauce:
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.

Serving Suggestions:
Serve with White Rice

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