{recipe} Kung Pao Chicken & Broccoli

For the past couple of years, I have noticed that this recipe has become a pretty regular weeknight go-to, especially when I’m pressed for time. It is quick to put together and cooks up in less than 10 minutes, and it’s just what I want from homemade Chinese comfort food: a little sweet, a little spicy, a little salty, with a rich brown sauce. Throw some rice on the stove or into the rice cooker, and you’re good to go.

I originally started with a recipe I found in Saveur, but I have changed the recipe quite a bit because I could never find the kind of chiles the recipe called for, and I wanted to make it easier and less fussy and add broccoli, too. What I really gleaned from the original recipe is that the secret to this dish is something you wouldn’t expect: a bit of balsamic vinegar.

Hope you like it as much as I do!

P.S. You should be able to find Chinese shaoxing wine at an Asian market. You can substitute sake if you can’t find it. 

RECIPE: Kung Pao Chicken & Broccoli 
serves 2-3


  • 1 Tblsp cornstarch
  • 5 Tblsp soy sauce
  • 1 lb boneless skinless chicken breasts, cut in 1/2 inch cubes
  • 3 Tblsp Chinese shaoxing wine (can substitute sake)
  • 2 Tblsp sugar
  • 3 Tblsp chicken broth
  • 1 Tblsp balsamic vinegar
  • 1 Tblsp dark sesame oil
  • 1/2 – 1 tsp chili flakes
  • 3 Tblsp peanut oil
  • 1 large clove garlic, crushed
  • 1 inch piece of ginger, peeled and grated (I like to use a microplane grater)
  • 2 cups chopped broccoli
  • 1/2 cup shelled skinless peanuts


  • Put cornstarch and 1 Tblsp soy sauce in a bowl and mix together. Add chicken and mix together. Set aside and let sit about 10-15 minutes while you prepare everything else.
  • In a bowl, combine remaining 4 Tblsp soy sauce, shaoxing wine, sugar, chicken broth, balsamic vinegar, sesame oil, and chili flakes and mix well.
  • Heat peanut oil in a large wok or saute pan over high heat. Add garlic, ginger, broccoli, and chicken mixture. Cook, stirring and scraping the pan, for about 5 minutes until chicken is golden brown.
  • Add sauce and cook, stirring, another 2-5 minutes, until sauce thickens. Add peanuts, stir in, and turn off heat.
  • Serve immediately with rice.

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2 Responses

  1. naleśniki says:

    This looks amazing! Can’t wait to try it. Pinning it now!

  1. March 2, 2016

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