Take out food can be full of extra preservatives and unneeded sodium. But there is hope if you’re willing to make it yourself at home! Here’s a healthy version of Kung Pao chicken that can take the place of take out and can take less time to make than to get it delivered.
- 1 tablespoon (15ml) sesame oil, divided
- 4 cups (1L) broccoli florets
- 1 tablespoon (15ml) fresh ginger
- 3 garlic cloves, crushed and minced
- 4 green onions, sliced
- 2 tablespoons (30ml) water
- 1/2 teaspoon (2ml) crushed red pepper
- 1 pound (450g) boneless skinless chicken breasts, cut into strips
- 1/2 cup (125ml) chicken broth, low sodium
- 2 tablespoons (30ml) hoisin sauce
- 2 tablespoons (30ml) rice wine vinegar
- 2 tablespoons (30ml) soy sauce, low sodium
- 1 teaspoon cornstarch
Serves 4
Time required 20 minutes
Difficulty level 3
Cost of ingredients 7 USD
In a large skillet or wok, heat 1 teaspoon of the oil over medium-high heat. Add in broccoli and half of the ginger and stir fry about a minute. Next add in water and cover. Allow to cook about 2-3 minutes or until broccoli is tender and still crisp, the green color will have become more vibrant. Remove the broccoli and cover to keep it warm.
Add the rest of the oil to the pan along with the rest of the ginger, red pepper, green onion and garlic. Next add chicken and cook chicken until browned lightly. Stir this frequently so nothing sticks to the bottom.
In a bowl whisk together broth, hoisin, rice wine vinegar, soy sauce and corn starch. Pour over the chicken and stir. Cook about 1 – 2 minutes or until sauce thickens. Make sure to stir constantly so things do not stick! Add broccoli back into pan and toss to coat.
Serve over rice or noodles and enjoy!
Photo by ayngelina
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