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Kung Pao Chicken

  • 4servings
  • 239calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2
MineralsFluorine, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon canola oil, divided

  2. 4 cups broccoli florets

  3. 1 tablespoon ground fresh ginger (such as Spice World), divided

  4. 2 tablespoons water

  5. 1/2 teaspoon crushed red pepper

  6. 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips

  7. 1/2 cup fat-free, less-sodium chicken broth

  8. 2 tablespoons hoisin sauce

  9. 2 tablespoons rice wine vinegar

  10. 2 tablespoons low-sodium soy sauce

  11. 1 teaspoon cornstarch

  12. 4 garlic cloves, minced

  13. 2 tablespoons coarsely chopped salted peanuts

Instructions Jump to Ingredients ↑

  1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan; sauté 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm.

  2. 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.

  3. 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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