Kung Pao Chicken & Broccoli

I had some homemade Kung Pao sauce leftover that I needed to use. I wanted to see how well it went with chicken and it didn’t disappoint! You can add whatever stir fry vegetables you like best. I made a Spicy Thai Peanut Low Mein to go with it. 

3 large Chicken Breasts; cubed

1 teaspoon Chinese Five Spice

1 teaspoon Garlic Powder

½ teaspoon Ginger Powder

¼ teaspoon Cayenne Pepper

3 cups Broccoli Florets

1 cup Zucchini; chopped

1 large Onion; chopped

4 cloves Garlic; minced

Salt and Pepper to taste

Kung Pao Sauce:

1 ½ Tablespoons Sesame Oil

1 Tablespoon Chili Paste

1 teaspoon Apple Cider Vinegar

1 teaspoon Hoisin Sauce

½ teaspoon Fish Sauce

1 ½ cup Beef Broth

2 Tablespoons Brown Sugar

1 teaspoon Garlic Powder 

¼ teaspoon Red Pepper Flakes

2 cloves Garlic; minced

1 Tablespoon Cornstarch

¼ cup Soy Sauce

  1. Season the cubed chicken with the Chinese five spice, garlic powder, ginger powder, cayenne, salt and pepper. 
  2. Heat a large skillet over medium heat and add a drizzle of sesame oil. Add the chicken and sauté until cooked through. Add the vegetables and continue to cook until tender.
  3. Meanwhile, heat a saucepan over medium heat and add the kung pao sauce ingredients. Whisk until thickened. Pour the sauce over the chicken and vegetables, tossing to coat.
  4. Enjoy!

Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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