Kung Pao Chicken with Roasted Broccoli and Noodles
H
Paul Huang
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Ready to make delicious Kung Pao Chicken with Roasted Broccoli and Noodles? This recipe requires a 15-minute chicken marinade and preheating the oven to 400°F (200°C). While the broccoli roasts, stir-fry the marinated chicken with fragrant garlic, ginger, and bell peppers. A quick sauce thickens beautifully, coating the broccoli and noodles. Topped with peanuts and scallions, this dish is ready in about 45 minutes!
Meat, Eggs, & Dairy
- 1 1/2 pounds chicken thigh
Fresh Produce & Herbs
- 1 large head broccoli
- 1 red bell pepper bell pepper
- 2 whole scallion
- 1 inch ginger
- 1/2 cup peanut
Seasonings & Spices
- 4 cloves garlic
- 4 whole dried chili
- 1/2 teaspoon red pepper flake
Pantry Items
- 1 pound egg noodle
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1/2 cup chicken broth
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