Rating: 4 stars
67 Ratings
  • 5 star values: 29
  • 4 star values: 16
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 5

Homemade Chinese food is a tasty and delicious way to save money in your food budget.  This classic kung pao chicken is ready in just 30 minutes.

Recipe by Cooking Light December 2005


Credit: Randy Mayor

Recipe Summary

9 mins
10 mins
19 mins
4 servings (serving size: about 1 cup chicken mixture and 1 1/2 teaspoons peanuts)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

239 calories; calories from fat 30%; fat 7.9g; saturated fat 1.1g; mono fat 3.7g; poly fat 2.3g; protein 30.9g; carbohydrates 11.4g; fiber 3g; cholesterol 66mg; iron 1.8mg; sodium 589mg; calcium 60mg.