Kung Pao Chicken

• 3 tbsp. canola oil, divided
• 6 cups fresh broccoli florets
• 1-1/2 tbsp. fresh ginger, divided
• 4 tbsp. water
• 1/2 tsp. crushed red pepper,
• more to taste
• 1-1/2 lb. chicken tenders, cut into 1 inch pieces
• 3/4 cup chicken broth
• 4 tbsp. hoisin sauce
• 4 tbsp. rice wine vinegar (I didn't have any, I used white wine vinegar)
• 4 tbsp. soy sauce
• 2 tsp. cornstarch
• 4 to 6 cloves minced garlic
• 4 tbsp. coarsely chopped peanuts

1. In a large nonstick skillet, heat 1 TB oil on med high.
2. Add broccoli and half the ginger; cook 2 minutes.
3. Add water.
4. Cover and cook 3 minutes.
5. Remove from pan, set aside.
6. Heat remaining oil and remaining ginger, red pepper and chicken.
7. Cook 5 minutes or until chicken is lightly browned, stirring frequently.
8. In a small bowl, whisk broth, hoisin, vinegar, soy sauce, cornstarch and garlic.
9. Add mixture to skillet; cook 3 minutes or until mixture thickens, stirring constantly.
10. Add broccoli back to pan.
11. Sprinkle w/ peanuts and serve immediately.
12. Great with rice.

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

Taken from www.foodgeeks.com/recipes/20693 (may not work)