Kung Pao Chicken
amy
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 pound chicken breast, cut into 1/4" strips
- 1/2 Cup chicken broth
- 2 Tbsp hoisin sauce
- 2 Tbsp rice wine vinegar
- 2 Tbsp low-sodium soy sauce
- 1 tsp cornstarch
- 4 garlic cloves, minced
- 2 Tbsp coarsely chopped salted peanuts
directions
- 1
Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add broccoli and tsp ginger to pan; saute 1 minute. Add water. Cover; cook 2 minutes or until 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 minutes or until chicken is lightly browned, stirring frequently.
- 3
Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir in 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.
notes
From Kelly Schuna
Source: Amy
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