Kung Pao Chicken
from cooking light
- 1 tablespoon canola oil, divided
- 4 cups broccoli florets
- 1 tablespoon ground fresh ginger (such as Spice World), divided
- 2 tablespoons water
- 1/2 teaspoon crushed red pepper
- 1 pound skinless, 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 garlic cloves, minced
- 2 tablespoons coarsely chopped salted peanuts
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
Add broccoli and 2 teaspoons ginger to pan; sauté 1 minute.
Cover; cook 2 minutes or until broccoli is crisp-tender.
Remove broccoli from pan; keep warm.
Heat remaining 2 teaspoons oil in pan; add remaining 1 teaspoon 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.
LOVE this dish. I have made this many times so this wasn't really a surprise. Its so easy to make. No crazy weird ingredients. Love the broccoli cooked this way and I actually make it just like this quite often as a quick side dish. It could have used a little more pepper flakes tonight but I tried to serve it to Jackson, so I didn't want to make it too hot, but my mistake toddlers weren't eating dinner tonight. Is it just like in the restaurants? Well no, but it has 239 calories and only 7.9 grams of fat and for that this dish is amazingly delicious. If I didn't tell you it was cooking light and give you the low down you wouldn't even have guessed it was light. Which works for me. For me this is an easy go to meal that comes together super duper fast, its healthy, (usually) the whole family will eat it and I like it.