Kung Pao Chicken

Once again, thank you Jennifer Ozick!! Read more about Jen in our “About Us” section

Serving: 4


  • 1 Tbsp canola oil, divided
  • 4 cups broccoli florets
  • 1 Tbsp ground fresh ginger, divided
  • 2 Tbsp water
  • 1 pound boneless, skinless chicken breasts (cut into ¼ inch strips)
  • ½ cup chicken broth, low-sodium
  • 2 Tbsp hoisin sauce
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp low-sodium soy sauce
  • 1 tsp cornstarch
  • 4 garlic cloves, minced
  • 2 Tbsp dry roasted peanuts, coarsely chopped


Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 tsp ginger to pan; sauté 1 minute. Add water. Cover; cook 2 minutes or until broccoli is tender-crisp. Remove broccoli from pan; keep warm.

Heat remaining 2 tsp oil in pan; add remaining 1 tsp ginger and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.

Combine broth and next 5 ingredients 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 before serving.

Nutrition Facts: Calorie: 239; Fat: 7.9g; Protein: 30.9g; Carbohydrate: 11.4g.

Did you know!

During the Cultural Revolution the dish was labeled as politically incorrect because of its association with Ding Baozhen, a late Qing Dynasty official. The dish was renamed “fast-fried chicken cubes” (hong bao ji ding) or “chicken cubes with seared chiles” (hu la ji ding) until its political rehabilitation in the 1980s.

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