Best 3 Kung Pao Chicken Broccoli Stir Fry Gluten Free Recipes

Embark on a culinary journey to the vibrant streets of China with our Kung Pao Chicken and Broccoli Stir-fry. This tantalizing dish is a symphony of flavors, combining the savory and slightly sweet notes of Kung Pao sauce with tender chicken, crisp broccoli, and a medley of colorful vegetables. Get ready to indulge in a symphony of flavors that will ignite your taste buds and leave you craving for more.

**Additional Recipes in the Article**:

1. **Kung Pao Tofu Stir-fry**: For those who prefer a plant-based alternative, this Kung Pao Tofu Stir-fry is a delightful option. Succulent tofu takes center stage, absorbing the delectable Kung Pao sauce, while crisp vegetables add a delightful crunch.

2. **Kung Pao Shrimp Stir-fry**: Seafood lovers will relish the Kung Pao Shrimp Stir-fry. Succulent shrimp is tossed in a flavorful Kung Pao sauce, complemented by an array of crisp vegetables. This dish offers a delightful balance of flavors and textures.

3. **Kung Pao Beef Stir-fry**: Experience the bold flavors of the Kung Pao Beef Stir-fry. Tender beef slices are coated in a rich and savory Kung Pao sauce, accompanied by a medley of vegetables. This dish is sure to satisfy your craving for a hearty and flavorful meal.

Let's cook with our recipes!

KUNG PAO CHICKEN STIR-FRY

Kung Pao Chicken Stir-Fry image

This is my favorite recipe for Kung Pao chicken. It tastes like the one from my favorite Chinese place. It is quick and easy too. Serve with warm cooked rice. Try it!

Provided by CHUBBYCHEEK

Categories World Cuisine Recipes Asian

Time 40m

Yield 6

Number Of Ingredients 17

Ingredients

1 ½ pounds skinless, boneless chicken breast halves, cut into cubes
1 tablespoon cornstarch
salt and pepper to taste
1 pinch Chinese five-spice powder, or to taste
¾ cup water
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon Asian (toasted) sesame oil
1 tablespoon cornstarch
1 ½ teaspoons rice vinegar
1 pinch Chinese five-spice powder
2 tablespoons vegetable oil, divided
1 onion, diced
1 stalk celery, diced
4 cloves garlic, chopped
1 teaspoon red pepper flakes, or to taste
⅓ cup roasted peanuts, or to taste

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.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 12.1 g, Cholesterol 64.6 mg, Fat 13.7 g, Fiber 1.2 g, Protein 26.3 g, SaturatedFat 2.4 g, Sodium 457.4 mg, Sugar 5.8 g

KUNG PAO CHICKEN & BROCCOLI STIR-FRY (GLUTEN FREE)

KUNG PAO CHICKEN & BROCCOLI STIR-FRY (GLUTEN FREE) image

Categories Soup/Stew Chicken Stir-Fry Low Carb Kid-Friendly Quick & Easy Wheat/Gluten-Free New Year's Eve Fall Spring Summer Winter Potluck

Yield 4-6 people

Number Of Ingredients 24

Ingredients

Marinade:
2 egg whites
4 tbsp gluten free soya sauce
3 tsp sesame oil
4 tbsp cornstarch or potato starch
salt to taste
Sauce:
1 c chicken or vegetable stock (check gluten free)
4 tbsp dry sherry or white vermouth (or more stock)
4 tbsp gluten free soya sauce
3 tsp sugar
2 tbsp balsamic vinegar
2 tsp sesame oil
2 lbs boneless, skinless chicken, chopped or sliced
1 head broccoli, chopped and slightly steamed but still crisp
1/2 tsp crushed red chilies, more if you like spice
2 tbsp crushed garlic
2 tbsp chopped fresh ginger
2 tbsp chopped green onion
3/4c-1c roasted unsalted cashews or peanuts
3 tsp cornstarch (or potato starch) mixed with 3 tbsp water
4 tbsp chopped green onions
1/2c coconut or other oil for frying
rice of your choice, cooked according to directions

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.

KUNG PAO CHICKEN WITH BROCCOLI

Kung Pao Chicken with Broccoli image

Make and share this Kung Pao Chicken with Broccoli recipe from Food.com.

Provided by evelynathens

Categories Chicken

Time 28m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons water
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon dry sherry
1 teaspoon sugar
2 boneless skinless chicken breast halves, cubed
4 tablespoons peanut oil
1/4 teaspoon dried red pepper flakes
5 green onions, chopped (both white and green)
2 cloves garlic, minced
1 teaspoon minced fresh ginger
3 cups small broccoli florets
1/2 cup salted peanuts
freshly steamed rice

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.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and avoid scrambling during the cooking process.
Use Fresh Ingredients: Fresh vegetables, herbs, and spices will give your stir-fry the best flavor. If possible, buy organic produce to avoid pesticides and herbicides.
Use a Wok or Large Skillet: A wok or large skillet is essential for stir-frying. The wide surface area allows the food to cook evenly and quickly.
Heat Your Wok or Skillet Over High Heat: This will help to create a sear on the chicken and vegetables, locking in the flavor.
Stir-Fry in Small Batches: Don't overcrowd the wok or skillet. Cook the chicken and vegetables in small batches to ensure that they cook evenly.
Use a Spatula to Stir-Fry: A spatula is the best tool for stir-frying. It allows you to easily toss and stir the food without breaking it up.
Add the Sauce Last: Add the sauce to the wok or skillet at the very end of the cooking process. This will help to prevent the sauce from burning.
Serve Immediately: Stir-fries are best served hot and fresh. Serve immediately over rice, noodles, or your favorite side dish.

Conclusion:

Kung Pao chicken and broccoli stir-fry is a delicious and healthy meal that can be made in just 30 minutes. This recipe is gluten-free and packed with flavor. The chicken is tender and juicy, the vegetables are crisp-tender, and the sauce is sweet, spicy, and savory. Serve this stir-fry over rice, noodles, or your favorite side dish for a complete meal.