Kung Pao Chicken
1 tablespoon canola oil, divided
4 cups broccoli florets
1 tablespoon ground fresh ginger, divided
2 tablespoons water
1/2 teaspoon crushed red pepper
1 pound boneless chicken breasts, cut into 1/4-inch strips
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon cornstarch
4 cloves minced garlic
2 tablespoons coarsely chopped salted peanuts
Saute broccoli in 1 teaspoon oil 1 minute. Add water and 2 teaspoons ginger.
Cover; cook 2 minutes or until broccoli is crisp-tender. Remove and keep warm.
Heat remaining 2 teaspoons oil. Add remaining ginger, crushed red pepper and
chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.
Combine broth and next 5 ingredients (through garlic) in a small bowl and stir
with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens,
stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with
peanuts.
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