4 servings (serving size: about 1 cup chicken mixture and 1 1/2 teaspoons peanuts)
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
How to Make It
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.
I've made this a couple of times and it is a hit on a busy weeknight. Authentic? Probably not. But flavorful and satisfying? Definitely. I omitted the oil in the steaming of the broccoli. Otherwise, no changes made. Served over steamed jasmine rice and a thai-style cucumber salad on the side.
I didn't love this, but I didn't hate it either. It felt very one noted and seemed like it was missing something. I feel that a great Asian sauce is something that could be poured over rice and consumed in that way. This did not do that. I also think that it's wrongly named. But, it seems that Kung pao is different at any restaurant. The beautiful picture of the plate is what lured me in, but it wasn't awesome enough to repeat.
Just loved it. Great seasonings. Used leftover chicken first time, but 2nd time slightly froze raw chicken breasts to make easier to slice - better choice. Made exactly according to instructions, otherwise, and was a great success. Didn't add ingredients as recommended, but may next time.
I wasn't a fan. I used shrimp instead of chicken, but the sauce didn't get very thick and wasn't very flavorful. I ended up using a lot of spicy Chinese mustard and sweet thai chili sauce as condiments when eating it... just not a good satisfying substitute for Chinese take-out.