Soft Greens of Spring Are Here Serenity Garden

Kung Pao Chicken

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.