Spicy Kung Pao Chicken with Broccoli Delight
Indulge in this flavorful Spicy Kung Pao Chicken with Broccoli Delight, a harmonious blend of tender chicken, crisp broccoli, and toasted peanuts coated in a spicy, tangy sauce. Perfect for a weeknight dinner or a special gathering, this dish showcases the vibrant colors and fresh ingredients of traditional Chinese cuisine. Serve it hot over a bed of freshly steamed rice, and enjoy a delightful kick in every bite. Ideal for those who love a touch of heat in their meals!
2
Servings
325
Calories
14
Ingredients
Ingredients
water
3 tablespoons (none)
soy sauce
2 tablespoons (none)
cornstarch
1 tablespoon (for sauce; 1 tablespoon to coat chicken)
dry sherry
1 tablespoon (none)
sugar
1 teaspoon (none)
boneless skinless chicken breast halves
2 pieces (cubed)
peanut oil
4 tablespoons (divided)
dried red pepper flakes
1/4 teaspoon (none)
green onions
5 (chopped (both white and green parts))
garlic
2 cloves (minced)
fresh ginger
1 teaspoon (minced)
small broccoli florets
3 cups (none)
salted peanuts
1/2 cup (none)
freshly steamed rice
to serve (none)
Instructions
1
In a mixing bowl, combine the water, soy sauce, cornstarch, dry sherry, and sugar. Whisk until smooth and set aside as your sauce mixture.
2
In a separate bowl, toss the cubed chicken with 1 tablespoon of cornstarch to ensure an even coating.
3
Heat 2 tablespoons of peanut oil in a wok or large skillet over high heat until shimmering.
4
Carefully add the dried red pepper flakes to the hot oil and stir-fry for about 2 minutes until they become fragrant and slightly blackened.
5
Introduce the chicken to the wok, spreading it out to ensure even cooking. Stir-fry until the chicken is golden brown, about 1-2 minutes, stirring frequently. Remove the chicken from the wok using a slotted spoon and set aside.
6
In the same wok, add the remaining 2 tablespoons of peanut oil. Once hot, add the chopped green onions, minced garlic, and minced ginger. Stir-fry for 1 minute until aromatic.
7
Add the small broccoli florets and continue to stir-fry for an additional 2 minutes until the broccoli is vibrant and slightly tender.
8
Give the sauce mixture a good stir and pour it into the wok over the vegetables. Cover and cook for about 3 minutes, or until the sauce has thickened and the broccoli reaches a crisp-tender texture.
9
Return the cooked chicken to the wok along with the salted peanuts. Mix well and heat through for about 1 minute.
10
Serve hot over freshly steamed rice, and enjoy your delicious meal!
Nutrition Information
15g
Fat
25g
Carbs
22.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Kung Pao Chicken with Broccoli Delight?
It is a flavorful Chinese-inspired dish featuring tender chicken, crisp broccoli, and toasted peanuts in a spicy, tangy sauce.
How many servings does this recipe provide?
This recipe is designed to serve 2 people.
What is the calorie count per serving?
Each serving of this Spicy Kung Pao Chicken contains approximately 325 calories.
What are the primary protein sources in this dish?
The main protein sources are boneless skinless chicken breast halves and salted peanuts.
How much protein is in each serving?
There are 22.5 grams of protein per serving.
Is this dish considered spicy?
Yes, the recipe uses dried red pepper flakes to create a spicy flavor profile.
What kind of oil is best for this stir-fry?
The recipe recommends using peanut oil due to its high smoke point and flavor.
How much peanut oil is required in total?
You will need a total of 4 tablespoons of peanut oil, used in divided portions.
How should the chicken be prepared?
The boneless skinless chicken breast should be cubed and tossed with 1 tablespoon of cornstarch.
What is the purpose of cornstarch in this recipe?
Cornstarch is used both to coat the chicken for even browning and to thicken the sauce mixture.
What ingredients make up the Kung Pao sauce?
The sauce consists of water, soy sauce, cornstarch, dry sherry, and sugar.
How long should I stir-fry the red pepper flakes?
Stir-fry the flakes for about 2 minutes until they are fragrant and slightly blackened.
What aromatics are used to flavor the oil?
The dish uses chopped green onions, minced garlic, and minced fresh ginger as aromatics.
How much broccoli is needed for this recipe?
The recipe calls for 3 cups of small broccoli florets.
What is the desired texture for the broccoli?
The broccoli should be cooked until it reaches a crisp-tender texture.
When should I add the peanuts to the dish?
Add the salted peanuts at the end when returning the cooked chicken to the wok.
What type of peanuts does the recipe specify?
The recipe specifically calls for 1/2 cup of salted peanuts.
How many carbohydrates are in a single serving?
There are 25 grams of carbohydrates per serving.
What should I serve with this Kung Pao chicken?
It is recommended to serve this dish hot over a bed of freshly steamed rice.
How long does the sauce take to thicken?
The sauce should be covered and cooked for about 3 minutes to reach the desired thickness.
Can I use dry sherry in this recipe?
Yes, 1 tablespoon of dry sherry is used in the sauce mixture for authentic flavor.
What is the total fat content per serving?
The total fat content is 15 grams per serving.
Which parts of the green onion are used?
Both the white and green parts of the green onions should be chopped and used.
How many green onions do I need?
You will need 5 green onions for this recipe.
What is the total number of ingredients used?
There are 14 ingredients required to make this dish.
Is this a good recipe for a weeknight dinner?
Yes, it is described as an easy weeknight meal that is quick to stir-fry.
How do I know when the chicken is done stir-frying?
The chicken should be stir-fried until it is golden brown, which takes about 1-2 minutes.
Does the recipe contain any sugar?
Yes, it contains 1 teaspoon of sugar to balance the spicy and tangy flavors.
How much fresh ginger is required?
The recipe calls for 1 teaspoon of minced fresh ginger.
Is this recipe part of any specific cuisine?
It is a dish that showcases the vibrant colors and fresh ingredients of traditional Chinese cuisine.