spicy kung pao chicken

We love chicken. We love hot.

SPICY KUNG PAO CHICKEN

3 tsp canola oil
4 cups fresh broccoli florets
1 tbsp ground ginger (fresh or powder)
2 tbsp water
1 tbsp crushed red pepper
2 chicken breasts, cut into strips
½ cup fat-free, less-sodium 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

Heat 1 tsp oil in skillet over med-hi heat. Add broccoli and 2 tsp ginger, sauté 1 min. Add water, cover, cook 2 min or until broccoli is crisp-tender. Remove broccoli from pan (keep it warm though). Heat remaining 2 tsp oil in pan, add remaining ginger, crushed red pepper, chicken. Cook 4 minutes, stirring frequently. Combine broth and next 5 ingredients (through garlic) in a small bowl, stir w/ whisk. Add to pan, cook 1 min until mixture thickens. Return broccoli to pan, toss to coat. Sprinkle with peanuts.