Simplified Kung Pao Chicken

This is a simplified recipe for Kung Pao Chicken. This recipe is ready in 30 minutes! To make it even EASIER and QUICKER, you could use leftover cooked plain chicken, rotisserie chicken or the cooked chicken pieces in the deli section of your grocery store. Oh yes, no excuses now not to make this delicious recipe! You are very welcome!

My original Kung Pao Chicken recipe is delicious has more ingredients and more spice. This simplified version has less ingredients and a touch of spicy - you can up the heat by adding more chili flakes and cayenne, diced jalapenos or siracha.

Broccoli plays a big part in this recipe. It is a source of plant-based protein and fiber, contains potassium, calcium, selenium, magnesium, and iron, and a multitude of vitamins, A, E, C, K, and B vitamins. It is part of the same nutrient rich and super healthy veggie family as cabbage, cauliflower and kale.

I added mushrooms and spinach, which with the broccoli are a great flavour combo, but use whatever veggies you have going limp in your fridge!

As always, when you make this recipe, I would love to see your creation so please post a photo of your Simplified Kung Pao Chicken goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

Prep Time: 10 Minutes / Cook Time: 20 Minutes / Makes: 3-4 servings

Ingredients

Quick Sauce

1/3 Cup Water
¼ Cup Tamari – alternate: soy sauce
2 Tablespoons Arrowroot Starch – alternate: corn starch
2 Tablespoons White Wine Vinegar – alternate: rice vinegar
1 Tablespoon Balsamic Vinegar
1 teaspoon Sesame Oil
1 Tablespoon Dried Parsley

8 -12 Boneless Skinless Chicken Thighs – trimmed of visible fat and cut into pieces or pieces of rotisserie chicken or packaged cooked chicken pieces
1 Tablespoon Arrowroot Starch – alternate: corn starch
¼ Cup Grapeseed Oil – divided - alternate: olive oil or avocado oil
1 teaspoon Chili Flakes
1/8 teaspoon Cayenne
1/4 Cup Sweet Onion – Vidalia – alternate: regular cooking onion
3 Garlic Cloves - minced
1 Tablespoon Fresh Ginger, - grated - I use my frozen ginger which is so easy to grate.
5 Cups Broccoli Florets and Tender Stem Pieces
1 Cup Mushrooms – sliced
1 Cup Baby Spinach - chopped
½ Cup Cashews

How It’s Made

In a 1 cup measuring cup or small bowl, whisk all the sauce ingredients together. Set aside.
Prep your chicken and toss in the arrowroot starch.
In a wok or large frying pan, over medium high heat, add half the oil. When hot, add the chili flakes and cayenne and cook for a minute or two. Watch that the spices don’t burn.
Turn the heat down to medium and add the chicken pieces and onion. (If using cooked chicken, add it later.) Cook the chicken and onions for a few minutes until nicely browned and remove to a plate and set this aside.
Add the remaining oil to the pan and toss in the garlic and ginger. (I grate my frozen ginger right in the pan) and cook for a minute. Again, watch that these don’t burn.
Toss in the broccoli and mushrooms and sauté for a couple of minutes.
Add the spinach and stir.
Add the chicken back to the pan and any juices on the plate too. If you are using leftover plain cooked, rotisserie or the packaged cooked chicken pieces, add them now!
Give the sauce a quick whisk as the arrowroot or corn starch tends to go to the bottom. Pour in the sauce and stir to make sure all the delicious ingredients are coated in sauce.
Stir the cashews in.
Cover and let simmer on medium low for 10 minutes or so until broccoli is tender and everything is heated through. Pick out a piece and see if a knife slides easily to cut it.
Remove from heat and spoon onto your plate or bowl and serve with quinoa or rice, or gnocchi as I did – East Meets West Fusion, and a salad on the side or a half avocado diced with a drizzle of balsamic on the avo. So. Good!