Kung Pao Chicken

0:15 prep
0:30 total


prep 0:15       total 0:30




3 tbsp. canola oil, divided
6 cups fresh broccoli florets
1-1/2 tbsp. fresh ginger, divided
4 tbsp. water
1/2 tsp. crushed red pepper, or
more to taste
1-1/2 lb. chicken tenders, cut into 1 inch pieces
3/4 cup chicken broth
4 tbsp. hoisin sauce
4 tbsp. rice wine vinegar (I didn't have any, I used white wine vinegar)
4 tbsp. soy sauce
2 tsp. cornstarch
4 to 6 cloves minced garlic
4 tbsp. coarsely chopped peanuts


In a large nonstick skillet, heat 1 TB oil on med high. Add broccoli and half the ginger; cook 2 minutes. Add water. Cover and cook 3 minutes. Remove from pan, set aside. Heat remaining oil and remaining ginger, red pepper and chicken. Cook 5 minutes or until chicken is lightly browned, stirring frequently.

In a small bowl, whisk broth, hoisin, vinegar, soy sauce, cornstarch and garlic. Add mixture to skillet; cook 3 minutes or until mixture thickens, stirring constantly. Add broccoli back to pan. Sprinkle w/ peanuts and serve immediately.

Great with rice.

Author's Comments

This is delicious, quick and easy. Three of my favorite things! From my local newspaper.

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