Kung Pao With Broccoli And Peanuts Recipes

KUNG PAO BROCCOLI

Steps:

• Whisk water, vinegar, hoisin, soy sauce, sesame oil, cornstarch and five-spice powder in a small bowl. Set aside.
• Heat peanut oil in a large nonstick skillet or wok over medium-high heat. Add broccoli and bell peppers; cook, stirring often, until tender-crisp, about 6 minutes. Add scallions, chiles (or crushed red pepper), garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Reduce heat to low, add the reserved sauce mixture and cook, stirring, until thickened, about 30 seconds. Remove from heat and stir in peanuts.

INSTANT POT® KUNG PAO BROCCOLI

Steps:

• Whisk soy sauce, rice vinegar, sesame oil, sambal oelek, sherry, and garlic together in a bowl. Pour sauce into a multi-functional pressure cooker (such as Instant Pot®). Set a steamer basket on top of the sauce and place broccoli inside the basket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Lift the steamer basket out and dump broccoli into the sauce below. Stir to coat.
• Divide broccoli between serving plates and garnish with peanuts and green onions.

KUNG PAO CHICKEN WITH BROCCOLI

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 RECIPE

Steps:

• Bring water to boil in large nonstick skillet. Add broccoli; cover. Simmer on medium-low heat 5 min. or until crisp-tender. Meanwhile, mix peanut butter, soy sauce, chili sauce and 2 Tbsp. dressing until blended.
• Transfer broccoli to serving plate; cover to keep warm. Heat remaining dressing in same skillet on medium-high heat. Add garlic and ginger; cook and stir 1 min. Add chicken; cook 2 min., stirring frequently. Stir in peanut butter mixture; cook 5 to 7 min. or until chicken is done and sauce is thickened, stirring frequently to scrape browned bits from bottom of skillet.
• Spoon chicken mixture next to broccoli; sprinkle with onions.

KUNG PAO CHICKEN

Steps:

• To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
• To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
• Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

VEGETABLE KUNG PAO WITH BROCCOLI AND PEANUTS

Steps:

• Wrap the tofu slabs in paper towels and place a heavy weight, such as a skillet, on top; let stand for 30 minutes to press out the excess water.
• Cut the tofu into slices 1/2-inch thick and 2 1/2-inches long and place them in a bowl.
• Cut away the broccoli florets and separate into bite-size pieces; cut the stalks on the diagonal into 1-inch pieces.
• Heat a large pot of water to boiling, add the broccoli and boil for 3 minutes; drain, refresh under cold water and drain again.
• Heat a heavy skillet and add 2 1/2 T of the oil Arrange some of the tofu slices in the pan and sear over high heat for 3-4 minutes on each side, or until golden brown Remove with a spatula and drain in a colander Reheat the pan and add 2 more T of oil Continue frying the rest of the slices, removing and draining as they are cooked.
• Reheat the skillet, or a wok, add the remaining T of oil, heat until hot, and add the seasonings, stir-fry briefly, about 15 seconds, then add the scallion greens and water chestnuts, and stir-fry over high heat about 1 1/2- minutes.
• Add the premixed sauce and cook, stirring continuously to prevent lumps, until it thickens.
• Add the broccoli, fried tofu and peanuts.
• Toss lightly to coat and heat through.
• Serve with steamed rice.