Best 3 Kung Pao Broccoli Recipes

Kung pao broccoli is a popular Chinese dish that combines the flavors of savory, sweet, and spicy. It's made with broccoli florets, stir-fried with a sauce made from soy sauce, rice wine, vinegar, sesame oil, and chili peppers. The broccoli is usually blanched or steamed before stir-frying to maintain its crisp texture. Kung pao broccoli is often served as a main course or side dish, and is a great way to add some variety to your meals. It's also a healthy and nutritious dish, as broccoli is packed with vitamins and minerals. If you're looking for a delicious and easy-to-make kung pao broccoli recipe, you've come to the right place. Read on for a list of ingredients and instructions to make this classic Chinese dish at home.

Here are our top 3 tried and tested recipes!

KUNG PAO CHICKEN WITH BROCCOLI

Kung Pao Chicken with Broccoli image

Make and share this Kung Pao Chicken with Broccoli recipe from Food.com.

Provided by evelynathens

Categories Chicken

Time 28m

Yield 2 serving(s)

Number Of Ingredients 14

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

Steps:

Blend water, soy sauce, cornstarch, Sherry and sugar in bowl, set aside.
Toss chicken with 1 tblsp cornstarch to coat.
Heat 2 tblsps oil in wok over high heat.
Add chilies and cook until blackened, about 2 minutes.
Add chicken and cook until browned, stirring frequently, 1-2 minutes.
Remove chicken using slotted spoon.
Set aside.
Add remaining 2 tblsps oil to wok.
Add green onions, garlic and ginger and stir-fry 1 minute.
Add broccoli and stir-fry 2 minutes.
Stir sauce and add to wok.
Cover and cook until sauce is thickened and broccoli is crisp-tender, about 3 minutes more.
Mix in chicken and peanuts and heat.
Serve with rice.

KUNG PAO CHICKEN & BROCCOLI STIR-FRY (GLUTEN FREE)

KUNG PAO CHICKEN & BROCCOLI STIR-FRY (GLUTEN FREE) image

Categories Soup/Stew Chicken Stir-Fry Low Carb Kid-Friendly Quick & Easy Wheat/Gluten-Free New Year's Eve Fall Spring Summer Winter Potluck

Yield 4-6 people

Number Of Ingredients 24

Ingredients

Marinade:
2 egg whites
4 tbsp gluten free soya sauce
3 tsp sesame oil
4 tbsp cornstarch or potato starch
salt to taste
Sauce:
1 c chicken or vegetable stock (check gluten free)
4 tbsp dry sherry or white vermouth (or more stock)
4 tbsp gluten free soya sauce
3 tsp sugar
2 tbsp balsamic vinegar
2 tsp sesame oil
2 lbs boneless, skinless chicken, chopped or sliced
1 head broccoli, chopped and slightly steamed but still crisp
1/2 tsp crushed red chilies, more if you like spice
2 tbsp crushed garlic
2 tbsp chopped fresh ginger
2 tbsp chopped green onion
3/4c-1c roasted unsalted cashews or peanuts
3 tsp cornstarch (or potato starch) mixed with 3 tbsp water
4 tbsp chopped green onions
1/2c coconut or other oil for frying
rice of your choice, cooked according to directions

Steps:

1. Make marinade, lightly salt, add chopped or sliced chicken, toss to coat (make ahead, cover and refrigerate, stirring occasionally) 2. Make sauce (can make ahead, cover and set aside) 3. Lightly steam chopped broccoli until tender crisp but not cooked fully (make ahead, set aside). 4. If using rice, make before cooking stir fry 5. Heat a wok or large frying pan over high heat. Add oil, when very hot, swirl to coat. 6. When very hot, remove chicken from marinade and add to wok in batches, fry for about 3 minutes or until lightly browned and almost cooked through. Remove from oil drain and set aside. 7. Reheat oil, add more if necessary. Add red chilies, garlic, ginger, green onion and nuts and fry for 30 seconds or until fragrant. Immediately stir in sauce and steamed broccoli and bring to a boil. Return chicken to wok and simmer in sauce for 1 minute or until cooked through. Add cornstarch mixture slowly using only enough to thicken and boil. top with raw chopped green onions and serve with steamed rice.

KUNG PAO BROCCOLI

Kung Pao Broccoli image

Amazing side dish to any Asian style meal

Provided by barbara lentz

Categories Vegetables

Time 25m

Number Of Ingredients 16

Ingredients

FOR THE BROCCOLI
1 large head of broccoli cut into florets
1/4 c olive oil
1 Tbsp toasted sesame oil
salt
FOR THE KUNG PAO SAUCE
1/2 c thai sweet chili sauce
2 Tbsp oyster sauce
1 Tbsp toasted sesame oil
3 Tbsp brown sugar
1 Tbsp soy sauce
1 Tbsp rice vinegar
4 clove garlic minced
FOR THE GARNISHES
sliced green onions
roasted chopped peanuts

Steps:

1. Preheat oven 400 degrees. Mix the olive oil, sesame oil and salt together. Mix in the broccoli and coat well. Lay broccoli out in a single layer on a baking sheet and roast for 20 minutes.
2. Meanwhile mix the sauce ingredients together in a saucepan. Pour over the roasted broccoli and garnish with green onion and peanuts

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your Kung Pao Broccoli.
Don't be afraid to adjust the heat level: If you like spicy food, add more chili peppers or cayenne pepper. If you prefer a milder dish, use less.
Use a large wok or skillet: This will help you stir-fry the ingredients quickly and evenly.
Stir-fry the broccoli until it is tender but still has a slight crunch: You don't want to overcook it or it will become mushy.
Add the sauce to the wok or skillet and stir-fry for a few minutes: This will help the flavors meld together.
Serve the Kung Pao Broccoli immediately: This dish is best enjoyed fresh out of the wok or skillet.

Conclusion:

Kung Pao Broccoli is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. It is packed with flavor and nutrition, and it can be easily customized to your liking. So next time you're looking for a new and exciting way to enjoy broccoli, give Kung Pao Broccoli a try. You won't be disappointed!