Kung Pao Chicken​

kung pao chicken​

Kung Pao Chicken​


4 servings


  • 1 tablespoon canola oil, divided
  • 4 cups broccoli florets
  • 1 tablespoon ground fresh ginger, divided
  • 2 tablespoons water
  • 1/2 teaspoon crushed red pepper
  • 1 pound Crescent skinless, boneless chicken breasts, cut into 1/4inch strips
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 tablespoons hoisin sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon cornstarch
  • 4 garlic cloves, minced
  • 2 tablespoons coarsely chopped salted peanuts


  1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan; sauté 1 minute.
  2. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm.
  3. Heat remaining 2 teaspoons oil in pan; add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.
  4. Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts.

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