Kung Pao Chicken

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 tablespoon canola oil, divided
• 4 cups broccoli florets
• 1 tablespoon fresh ginger, ground, divided
• 2 tablespoons water
• 1 teaspoon crushed red pepper flakes
• 16 ounces boneless chicken breasts, cut into 1/4-inch strips
• 1/2 cup chicken broth
• 2 tablespoons hoisin sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 1 teaspoon cornstarch
• 4 garlic cloves, minced
• 3 tablespoons salted peanuts, coarsely chopped

Recipe

• 1 in a large skillet, heat 1 teaspoon oil over medium-high heat.
• 2 add broccoli and 2 teaspoons ginger to pan - sauté 1 minute.
• 3 add water and cover. cook 2 minutes or until broccoli is crisp-tender.
• 4 remove broccoli from the pan and keep warm.
• 5 heat remaining 2 teaspoons oil in pan and add remaining 1 teaspoon ginger, crushed red pepper, and chicken. cook 4 minutes or until chicken is lightly browned, stirring frequently.
• 6 in a small bowl, whisk together broth, hoisin, rice wine vinegar, soy sauce, cornstarch, and garlic.
• 7 add broth mixture to pan and cook 1 minute or until mixture thickens, stirring constantly.
• 8 return broccoli mixture to pan - toss well to coat.
• 9 sprinkle with peanuts.