Kung Pao Chicken For A Week

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 36 tablespoons water
• 24 tablespoons soy sauce
• 4 tablespoons cornstarch
• 12 tablespoons dry
• 10 boneless skinless chicken breast halves, cubed
• 4 tablespoons peanut oil
• 1 1/4 teaspoons dried red pepper flakes
• 5 bunches green onions, chopped (both white and green)
• 5 teaspoons garlic, minced (from the jar)
• 5 teaspoons minced ginger (from the jar)
• 15 cups small broccoli florets
• 1 cup salted peanuts
• 10 cups brown rice (before cooking)

Recipe

• 1 blend water, soy sauce, cornstarch, and sugar in bowl, set aside.
• 2 heat 1 tblsps oil in wok over high heat.
• 3 add chilies and cook until blackened, about 2 minutes.
• 4 add chicken and cook until browned, stirring frequently, 1-2 minutes.
• 5 remove chicken using slotted spoon.
• 6 set aside.
• 7 add remaining 1 tbsp oil to wok.
• 8 add green onions, garlic and ginger and stir-fry 1 minute.
• 9 add broccoli and stir-fry 2 minutes.
• 10 stir sauce and add to wok.
• 11 cover and cook until sauce is thickened and broccoli is crisp-tender, about 3 minutes more.
• 12 mix in chicken and peanuts and heat.
• 13 serve with rice.