Kung Pao Chicken with Broccoli

Ingredients

• 3 tablespoons water
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon dry sherry
• 1 teaspoon sugar
• 2 boneless skinless chicken breast halves, cubed
• 4 tablespoons peanut oil
• 1/4 teaspoon dried red pepper flakes
• 5 green onions, chopped (both white and green)
• 2 cloves garlic, minced
• 1 teaspoon minced fresh ginger
• 3 cups small broccoli florets
• 1/2 cup salted peanuts
• freshly steamed rice

Directions

1. 1

   Blend water, soy sauce, cornstarch, Sherry and sugar in bowl, set aside.

2. 2

   Toss chicken with 1 tblsp cornstarch to coat.

3. 3

   Heat 2 tblsps oil in wok over high heat.

4. 4

   Add chilies and cook until blackened, about 2 minutes.

5. 5

   Add chicken and cook until browned, stirring frequently, 1-2 minutes.

6. 6

   Remove chicken using slotted spoon.

7. 7

   Set aside.

8. 8

   Add remaining 2 tblsps oil to wok.

9. 9

   Add green onions, garlic and ginger and stir-fry 1 minute.

10. 10

    Add broccoli and stir-fry 2 minutes.

11. 11

    Stir sauce and add to wok.

12. 12

    Cover and cook until sauce is thickened and broccoli is crisp-tender, about 3 minutes more.

13. 13

    Mix in chicken and peanuts and heat.

14. 14

    Serve with rice.