Calories in serving300
Homemade Chinese food is a tasty and delicious way to save money in your food budget. This classic Kung Pao Chicken and Broccoli is ready in just 30 minutes. It is one of the best Asian recipes in South East Asia. Chinese people prefer cooking this kind of healthy recipes for serving their family and friends. Let’s start to make this Chinese recipes, Kung Pao Chicken and Broccoli with me.
|1 tablespoon canola oil, divided|
|4 cups broccoli florets|
|1 tablespoon ground fresh ginger (such as Spice World), divided|
|2 tablespoons water|
|1/2 teaspoon crushed red pepper|
|1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips|
|1/2 cup fat-free, less-sodium chicken broth|
|2 tablespoons hoisin sauce|
|2 tablespoons rice wine vinegar|
|2 tablespoons low-sodium soy sauce|
|1 teaspoon cornstarch|
|4 garlic cloves, minced|
|2 tablespoons coarsely chopped salted peanuts|
Directions to make Kung Pao Chicken and Broccoli
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan; sauté 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm.
- 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.
- 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.
Enjoy it with me
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