Description
A collection of three popular Chinese-American takeout favorites: Kung Pao Chicken, Beef and Broccoli, and Bourbon Chicken. This trio offers a taste of authentic takeout flavors made easily at home.
Ingredients
- For Kung Pao Chicken:
1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1/2 cup roasted peanuts
2 cloves garlic, minced
1 teaspoon grated fresh ginger
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon Shaoxing wine (or dry sherry)
1 teaspoon sesame oil
1 teaspoon cornstarch
1/2 teaspoon red pepper flakes (or to taste)
2 tablespoons vegetable oil - For Beef and Broccoli:
1 lb flank steak, thinly sliced against the grain
1 head broccoli, cut into florets
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon brown sugar
1 teaspoon cornstarch
1/4 cup beef broth
2 tablespoons vegetable oil - For Bourbon Chicken:
1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 cup bourbon
1/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1/2 teaspoon grated fresh ginger
1 tablespoon vegetable oil
Instructions
- Prepare Kung Pao Chicken:
In a small bowl, whisk together soy sauce, rice vinegar, Shaoxing wine, sesame oil, cornstarch, and red pepper flakes. Set aside.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add chicken and stir-fry until browned and cooked through. Remove chicken from skillet.
Add remaining 1 tablespoon of vegetable oil to the skillet. Add bell peppers and stir-fry for 2-3 minutes until slightly tender-crisp.
Add garlic and ginger and stir-fry for 30 seconds until fragrant.
Return chicken to the skillet. Pour the prepared sauce over the chicken and vegetables. Stir-fry until the sauce thickens and coats everything.
Stir in roasted peanuts. Serve immediately. - Prepare Beef and Broccoli:
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, cornstarch, and beef broth. Set aside.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add beef and stir-fry until browned. Remove beef from skillet.
Add remaining 1 tablespoon of vegetable oil to the skillet. Add broccoli florets and stir-fry for 2-3 minutes. Add a splash of water if needed to steam the broccoli until tender-crisp.
Add garlic and ginger and stir-fry for 30 seconds until fragrant.
Return beef to the skillet. Pour the prepared sauce over the beef and broccoli. Stir-fry until the sauce thickens and coats everything. Serve immediately. - Prepare Bourbon Chicken:
In a small bowl, whisk together bourbon, soy sauce, brown sugar, ketchup, Worcestershire sauce, garlic, and ginger. Set aside.
Heat vegetable oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry until browned and cooked through.
Pour the prepared sauce over the chicken. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened and glazed the chicken, about 5-7 minutes. Serve immediately.
Notes
- Serve each dish with steamed rice.
- Adjust spice levels to your preference.
- Leftovers can be stored in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Entrees
- Method: Stir-fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving (approx. 1/3 of each dish)
- Calories: 550
- Sugar: 25g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Kung Pao Chicken, Beef and Broccoli, Bourbon Chicken, Chinese takeout, homemade Chinese food, stir-fry recipes, chicken recipes, beef recipes