Kung Pao Chicken Recipe Print Page | MyRecipes.com

By dedmund

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup reduced-sodium soy sauce
• 1 3-inch piece fresh ginger, peeled and grated
• 1 tablespoon plus 1 tsp. cornstarch
• 3 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 1 tablespoon canola oil
• 1 onion, thinly sliced
• 1/2 medium red bell pepper, seeded, cut into thin strips
• 4 cups broccoli florets
• 2 cups cooked brown rice, optional
• 1/4 cup chopped roasted peanuts, optional

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Place chicken in a large bowl. In a small bowl, whisk soy sauce, ginger, cornstarch, 2 cloves garlic and broth. Pour soy sauce mixture over chicken and toss to coat. Set aside to marinate at room temperature for 10 minutes (or cover and refrigerate for up to 4 hours).

2. Warm oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; cook, stirring constantly, until tender, about 3 minutes. Add remaining 1 clove garlic and cook, stirring often, for 1 minute longer. Add broccoli and cook, stirring frequently, until slightly softened, 3 to 5 minutes.

3. Pour chicken and marinade into skillet and cook, stirring, until chicken is no longer pink and sauce is warmed through and thickened, 5 to 7 minutes. Serve immediately, with brown rice and garnished with chopped roasted peanuts, if desired.

Nutritional Information

Amount per serving

Calories:

235

Fat:

5g

Saturated fat:

1g

Protein:

31g

Carbohydrate:

16g

Fiber:

3g

Cholesterol:

66mg

Sodium:

776mg

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