Kung Pao Chicken with Rice, Broccoli & Peanuts
New & Notable

Kung Pao Chicken

with Rice, Broccoli & Peanuts

35 MIN
4 Servings
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From the Test Kitchen

This take on the classic Sichuan dish highlights an umami-rich sauce featuring black vinegar, soy sauce, sesame oil, spicy red pepper flakes, and more, sautéed with tender, crispy bites of chicken and broccoli. It’s perfectly tempered by traditional pairings of crunchy peanuts and fluffy white rice.
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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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ingredients
Kung Pao Chicken with Rice, Broccoli & Peanuts
Title
  • 18 oz Boneless Chicken Breast Pieces
  • 1 cup Long Grain White Rice
  • 1 lb Broccoli
  • 2 Tbsps Soy Sauce
  • 1 Tbsp Seasoned Black Vinegar
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Light Brown Sugar
  • 2 Scallions
  • ¼ cup Cornstarch
  • ¼ cup Roasted Peanuts
  • 2 Tbsps Sherry Vinegar
  • ¼ cup Hoisin Sauce
  • ¼ tsp Crushed Red Pepper Flakes
Marinate the chicken
1 Marinate the chicken

Pat the chicken dry with paper towels; season with salt and pepper. In a large bowl, combine the sherry vinegar, cornstarch, and half the soy sauce; stir until the cornstarch is dissolved. Add the seasoned chicken; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

Cook the rice
2 Cook the rice

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Prepare the remaining ingredients & make the sauce
3 Prepare the remaining ingredients & make the sauce

Meanwhile, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, combine the black vinegar, hoisin sauce, sesame oil, sugar, remaining soy sauce, 1/4 cup of water, and as much of the crushed red pepper flakes as you'd like, depending on how spicy you'd like the dish to be.

Cook the broccoli
4 Cook the broccoli
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until the broccoli is tender and the water has cooked off. Transfer to a bowl. Wipe out the pan.
Cook the chicken & serve your dish
5 Cook the chicken & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Carefully add the marinated chicken (including any liquid) in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned on all sides. Add the cooked broccoli and sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until coated and the chicken is cooked through. Turn off the heat. Serve the cooked rice topped with the cooked chicken and broccoli (including any sauce from the pan). Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

Marinate the chicken
1 Marinate the chicken

Pat the chicken dry with paper towels; season with salt and pepper. In a large bowl, combine the sherry vinegar, cornstarch, and half the soy sauce; stir until the cornstarch is dissolved. Add the seasoned chicken; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Cook the rice

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the rice
Prepare the remaining ingredients & make the sauce
3 Prepare the remaining ingredients & make the sauce

Meanwhile, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Roughly chop the peanuts. In a bowl, combine the black vinegar, hoisin sauce, sesame oil, sugar, remaining soy sauce, 1/4 cup of water, and as much of the crushed red pepper flakes as you'd like, depending on how spicy you'd like the dish to be.

4 Cook the broccoli
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the sliced white bottoms of the scallions and 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until the broccoli is tender and the water has cooked off. Transfer to a bowl. Wipe out the pan.
Cook the broccoli
Cook the chicken & serve your dish
5 Cook the chicken & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Carefully add the marinated chicken (including any liquid) in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned on all sides. Add the cooked broccoli and sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until coated and the chicken is cooked through. Turn off the heat. Serve the cooked rice topped with the cooked chicken and broccoli (including any sauce from the pan). Garnish with the chopped peanuts and sliced green tops of the scallions. Enjoy! 

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