Kung Pao Chicken

• 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

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan; saute 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.

canola oil, broccoli florets, ground fresh ginger, water, red pepper, skinless, chicken broth, hoisin sauce, rice wine vinegar, soy sauce, cornstarch, garlic, peanuts

Taken from www.myrecipes.com/recipe/kung-pao-chicken-3 (may not work)