Description
A collection of three popular Chinese-American takeout favorites made at home: Kung Pao Chicken, Beef and Broccoli, and Bourbon Chicken.
Ingredients
- Kung Pao Chicken:
1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 tbsp soy sauce
1 tsp cornstarch
1 tbsp Shaoxing wine (or dry sherry)
1 tbsp vegetable oil
1/2 cup unsalted peanuts, roasted
1/2 cup diced bell pepper (any color)
1/4 cup diced onion
2 cloves garlic, minced
1 tsp grated fresh ginger
2 dried red chilies, seeded and cut into 1-inch pieces (optional)
Sauce:
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp Shaoxing wine (or dry sherry)
1 tbsp sugar
1 tsp cornstarch
1/4 cup chicken broth
1 tsp sesame oil - Beef and Broccoli:
1 lb flank steak, thinly sliced against the grain
1 tbsp soy sauce
1 tsp cornstarch
1 tsp sesame oil
1 tbsp vegetable oil
1 lb broccoli florets
2 cloves garlic, minced
1 tsp grated fresh ginger
Sauce:
1/4 cup beef broth
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sugar
1 tsp cornstarch - Bourbon Chicken:
1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 tbsp soy sauce
1 tsp cornstarch
1 tbsp vegetable oil
1/2 cup bourbon
1/4 cup soy sauce
1/4 cup packed brown sugar
2 tbsp ketchup
1 tsp grated fresh ginger
1 clove garlic, minced
2 tbsp water
Instructions
- For Kung Pao Chicken:
In a bowl, combine chicken pieces with soy sauce, cornstarch, and Shaoxing wine. Let marinate for 15 minutes.
In a small bowl, whisk together all sauce ingredients.
Heat vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until browned and cooked through. Remove chicken from the wok.
Add a little more oil if needed. Add bell pepper and onion, stir-fry for 1-2 minutes until slightly softened.
Add garlic, ginger, and dried chilies (if using). Stir-fry for 30 seconds until fragrant.
Return chicken to the wok. Pour the sauce over the chicken and vegetables. Stir and cook until the sauce thickens.
Stir in the roasted peanuts and sesame oil. Serve immediately. - For Beef and Broccoli:
In a bowl, combine beef slices with soy sauce, cornstarch, and sesame oil. Let marinate for 15 minutes.
In a small bowl, whisk together all sauce ingredients.
Blanch broccoli florets in boiling water for 1-2 minutes until bright green. Drain and set aside.
Heat vegetable oil in a wok or large skillet over medium-high heat. Add the marinated beef and stir-fry until browned. Remove beef from the wok.
Add a little more oil if needed. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
Add the blanched broccoli and stir-fry for 1 minute.
Return beef to the wok. Pour the sauce over the beef and broccoli. Stir and cook until the sauce thickens.
Serve immediately. - For Bourbon Chicken:
In a bowl, combine chicken pieces with soy sauce and cornstarch. Let marinate for 15 minutes.
Heat vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until browned. Remove chicken from the wok.
Add bourbon to the wok and let it simmer for 1 minute to cook off some of the alcohol.
Add soy sauce, brown sugar, ketchup, ginger, and garlic to the wok. Stir to combine.
Add water and bring the mixture to a simmer. Cook for 2-3 minutes until the sauce thickens slightly.
Return the chicken to the wok and toss to coat evenly with the sauce.
Serve immediately.
Notes
- Adjust chili flakes for desired spice level in Kung Pao Chicken.
- For tender beef, slice against the grain and do not overcook.
- Bourbon Chicken can be served with rice or noodles.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving (approx. 1/6 of each dish)
- Calories: Varies by dish
- Sugar: Varies by dish
- Sodium: Varies by dish
- Fat: Varies by dish
- Saturated Fat: Varies by dish
- Unsaturated Fat: Varies by dish
- Trans Fat: Varies by dish
- Carbohydrates: Varies by dish
- Fiber: Varies by dish
- Protein: Varies by dish
- Cholesterol: Varies by dish
Keywords: Kung Pao Chicken, Beef and Broccoli, Bourbon Chicken, Chinese takeout, homemade Chinese food, stir-fry recipes, chicken recipes, beef recipes