Kung Pao Chicken

By lindybug

Ingredients

• 1 Tbsp canola oil, divided
• 4 cups broccoli florets
• 1 Tbsp ground fresh ginger, divided
• 2 Tbsp water
• 1/2 tsp crushed red pepper
• 1 lb skinless boneless chicken breasts, cut into 1/4" strips
• 1/2 cup fat-free less sodium chicken broth
• 2 Tbsp hoisin sauce
• 2 Tbsp rice wine vinegar
• 2 Tbsp low sodium soy sauce
• 1 tsp cornstarch
• 4 cloves garlic, minced
• 2 Tbsp coarsely chopped salted peanuts

Details

Servings 4

Preparation

Step 1

1. Heat 1 tsp oil in a large nonstick skillet over med-high heat. Add broccoli and 2 tsp ginger to pan; saute 1 min. Add water. Cover, cook 2 min or until broccoli is crisp-tender. remove broccoli from pan; keep warm.

2. Heat remaining 2 tsp oil in pan; add remaining 1 tsp ginger, crushed red pepper and chicken. Cook 4 min or until chicken is lightly browned, stirring frequently.

3. Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 min or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts.