Kung Pao Chicken with Broccoli
Satisfy your craving for bold, savory flavors with this Kung Pao Chicken with Broccoli recipe—a delightful twist on the classic Chinese takeout favorite. Tender, marinated chicken breast is stir-fried to golden perfection and tossed with crisp broccoli florets, vibrant red bell peppers, and crunchy roasted peanuts, all enveloped in a rich, slightly spicy sauce made with soy sauce, hoisin, and rice vinegar. The addition of dried red chilies and fresh aromatics like garlic and ginger infuses every bite with a burst of heat and fragrant depth. Easy to prepare in under 35 minutes, this crowd-pleasing dish pairs perfectly with steamed rice or noodles for a satisfying, restaurant-quality meal at home. Perfect for weeknight dinners or entertaining guests, this recipe combines healthy ingredients and bold flavors for a truly irresistible feast.
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Recipe Information
Ingredients
- 500 grams Boneless skinless chicken breast
- 250 grams Broccoli florets
- 1 medium Red bell pepper
- 3 cloves Garlic cloves
- 1 tablespoon Fresh ginger
- 2 stalks Scallions
- 5 pieces Dried red chilies
- 60 grams Unsalted roasted peanuts
- 3 tablespoons Soy sauce
- 1 tablespoon Hoisin sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sugar
- 2 teaspoons Cornstarch
- 100 milliliters Water
- 3 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Cut the chicken breast into bite-sized cubes and season with 1 teaspoon of soy sauce, 1 teaspoon of cornstarch, salt, and black pepper. Let it marinate for 10 minutes.
Prepare the broccoli by cutting it into small florets. Blanch the broccoli in boiling water for 1 minute, then drain and set aside.
Dice the red bell pepper into cubes. Mince the garlic and ginger, and finely chop the scallions. Set these aside.
In a small bowl, mix the remaining soy sauce, hoisin sauce, rice vinegar, sugar, 1 teaspoon of cornstarch, and water. Stir until the cornstarch is dissolved and set aside as the sauce.
Heat a wok or large skillet over medium-high heat. Add 2 tablespoons of vegetable oil.
Add the marinated chicken to the wok and stir-fry until the chicken is golden brown and cooked through, about 5-6 minutes. Remove the chicken from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok, then add the dried red chilies and stir-fry for 30 seconds until fragrant.
Add the minced garlic, ginger, and the white parts of the scallions. Stir-fry for another 30 seconds.
Add the red bell peppers and blanched broccoli to the wok. Stir-fry for 2-3 minutes until the vegetables are crisp and tender.
Return the cooked chicken to the wok and pour in the prepared sauce. Stir well to coat all the ingredients evenly. Cook for 2-3 minutes until the sauce thickens.
Stir in the roasted peanuts and the green parts of the scallions. Mix well.
Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 25.5 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 3590 mg | 156% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 19.4 g | ||
| Protein | 171.2 g | 342% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 328 mg | 25% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2330 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
