Description
A collection of three popular takeout dishes: Kung Pao Chicken, Beef and Broccoli, and Bourbon Chicken, made at home.
Ingredients
- For Kung Pao Chicken: 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces; 2 tbsp soy sauce; 1 tbsp cornstarch; 1 tbsp Shaoxing wine or dry sherry; 1 tbsp vegetable oil; 1/2 cup unsalted peanuts; 2 cloves garlic, minced; 1 tsp grated fresh ginger; 1/4 cup chicken broth; 1 tbsp rice vinegar; 1 tsp sesame oil; 1/4 tsp red pepper flakes; 1/4 cup diced bell pepper; 2 green onions, chopped
- For Beef and Broccoli: 1 lb flank steak, thinly sliced against the grain; 2 tbsp soy sauce; 1 tbsp cornstarch; 1 tbsp vegetable oil; 1 cup broccoli florets; 2 cloves garlic, minced; 1 tsp grated fresh ginger; 1/2 cup beef broth; 1 tsp brown sugar; 1 tsp sesame oil
- For Bourbon Chicken: 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces; 1/4 cup soy sauce; 2 tbsp bourbon; 2 tbsp brown sugar; 1 tbsp ketchup; 1 tsp garlic powder; 1 tsp onion powder; 1 tbsp vegetable oil; 1/4 cup water
Instructions
- For Kung Pao Chicken: Marinate chicken with soy sauce, cornstarch, and Shaoxing wine for 15 minutes. Heat oil in a wok or large skillet over high heat. Add chicken and stir-fry until browned. Remove chicken. Add peanuts, garlic, and ginger, stir-fry until fragrant. Add chicken back to the wok. Whisk together chicken broth, rice vinegar, sesame oil, and red pepper flakes. Pour sauce over chicken. Add bell pepper and green onions. Stir-fry until sauce thickens and vegetables are tender-crisp.
- For Beef and Broccoli: Marinate beef with soy sauce and cornstarch for 15 minutes. Heat oil in a wok or large skillet over high heat. Add beef and stir-fry until browned. Remove beef. Add broccoli and stir-fry for 2-3 minutes. Add garlic and ginger, stir-fry until fragrant. Whisk together beef broth, brown sugar, and sesame oil. Pour sauce over beef and broccoli. Cook until sauce thickens and broccoli is tender-crisp.
- For Bourbon Chicken: In a bowl, whisk together soy sauce, bourbon, brown sugar, ketchup, garlic powder, and onion powder. Heat oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry until browned. Add the bourbon sauce and water. Bring to a simmer and cook until sauce thickens and coats the chicken, about 5-7 minutes.
Notes
- Serve with steamed rice.
- Adjust spice levels to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: 450
- Sugar: 15g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Kung Pao Chicken, Beef and Broccoli, Bourbon Chicken, Chinese Takeout, Homemade Chinese Food, Easy Stir-fry, Chicken Recipes, Beef Recipes