Soft Greens of Spring Are Here Serenity Garden

Kung Pao Chicken

April 30, 2010
By Deborah Norville

Our local Chinese restaurant went out of business and the entire neighborhood has been in a state ever since. We’ve called around and tried to find a new favorite – but they all fall short.

That’s what prompted me to ‘go’ Chinese – and I’m developing some pretty delicious recipes.

Kung Pao Chicken
 

1 1/2 pounds boneless chicken breasts – cut into thin strips
1 tbs oil
1 head of broccoli, cut into florets
1 tbs fresh ginger
2 tbs water
1/2 tsp crushed red pepper

1/2 cup chicken broth

3 tbs Hoisin sauce
3 tsp Rice wine vinegar
3 tbs. Soy sauce (low sodium)
1 1/2 tsp cornstarch
5 garlic cloves minced
1/3 cup chopped peanuts, sa

Heat 1 oil, add broccoli and ginger.  Saute two minutes.  Add water, cover and cook 2 minutes more.  Set aside

Heat 2 other tsp oil, add the rest of the ginger, pepper and chicken.  Cook stirring constantly until chicken is browned, about 4, 5 minutes.  In separate bowl, whish broth, Hoisin sauce, soy sauce, vinegar and cornstarch.  Add garlic.  Add to chicken pan and stir until it thickens … one or two minutes.  Add broccoli to reheat.  Serve with peanuts and rice.