55. Kung Pao Chicken 2

55 - Kung Pao Chicken 2A lighter take on the the Chinese chicken dish

Prep to plate time: 1 hr 15 min
Serves: 4


  • 2 large boneless skinless Chicken Breast
  • 4 cups Broccoli
  • 4 Tbsp Peanuts
  • 4 Green Onions
  • 6 cloves Garlic
  • 4 tsp Sesame Oil
  • 4 Tbsp Rice Vinegar
  • 4 Tbsp Soy Sauce
  • 4 tsp Sugar
  • 2 Tbsp Cornstarch
  • 1 tsp Crushed Red Pepper
  • 1 tsp powdered Ginger
  • Pepper


  1. PREP: cut the broccoli into florets, chop the green onions, mince the garlic
  2. PREP: cut the chicken into bite sized pieces
  3. PREP: cook 2 cups of rice
  4. Lightly season chicken with pepper. Dredge in cornstarch and shake the excess off using a colander
  5. Combine the green onions, garlic, crushed red pepper and powdered ginger in a small bowl
  6. Combine soy sauce, rice vinegar and sugar in a separate bowl then microwave for 30 sec to dissolve sugar
  7. In a wok or large skillet, heat sesame oil over medium-high then add chicken. When pink is no longer seen on the chicken, add the broccoli and continue cooking for 5 min. Remove from wok and set aside
  8. Add the green onion mixture to the wok and cook while constantly stirring for 15 sec. Add soy sauce mixture and let bubble for 15 sec, until it starts to thicken
  9. Add the chicken and broccoli back to the wok along with the peanuts and stir to combine
  10. PLATE: serve over rice

Inspired by: Iowa Girl Eats

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