Kung Pao Chicken Broccoli Stir Fry Gluten Free Recipes

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.

Steps:

• Mix the chicken, 1 tablespoon of cornstarch, salt, pepper, and 1 pinch of five-spice powder together in a bowl until the chicken is coated, and set aside.
• Whisk together water, soy sauce, brown sugar, sesame oil, 1 tablespoon of cornstarch, rice vinegar, and 1 pinch of five-spice powder in a bowl until the mixture is smooth, and set aside.
• Place 1 tablespoon of oil in a wok or large skillet over medium-high heat, and cook and stir the chicken mixture until the chicken is browned, about 5 minutes. Remove the chicken from the wok, and set aside.
• Pour 1 more tablespoon of oil into the heated wok, and stir in the onion, celery, garlic, and red pepper flakes. Cook and stir the vegetables until they start to become tender, about 3 minutes. Pour in the cornstarch mixture, and cook and stir until the sauce thickens, about 1 minute. Remove the wok from the heat, lightly stir in the cooked chicken and peanuts, and serve.

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.