1 lb skinless, boneless chicken breast in 1/4 inch strips
1/2 c fat-free, low sodium chicken broth
2 T hoisin sauce
2 T rice wine vinegar
2 T soy sauce
1 t cornstarch
4 garlic cloves, minced
2 T chopped salted peanuts
Instructions
Heat 1 tsp oil in large nonstick skillet over medium-high heat. Add broccoli and 2 tsp ginger to pan, saute 1 minute. Add water. Cover, cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan, keep warm.
Heat remaining 2 tsp oil in pan, add remaining 1 tsp ginger, crushed red pepper, add chicken. Cook 4 minutes or until chicken 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, cok 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan, toss to coat. Sprinkle w/peanuts. Serving size 1 cup.
Serving
Suggestions
Serve with sticky rice and cucumber salad- sugar, rice wine vinegar, salt, black pepper, mint, basil, cucumber, tomato, green onions.
Originally Submitted
9/14/2011
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