Kung Pao Chicken

Ingredients

• 4 cups broccoli florets 
• 1 tablespoon canola oil divided
• 1 teaspoon cornstarch 
• 0.5 teaspoon pepper red crushed
• 0.5 cup fat-skimmed beef broth fat-free
• 4  garlic clove minced
• 1 tablespoon ground ginger fresh divided (such as Spice World)
• 2 tablespoons hoisin sauce 
• 2 tablespoons soy sauce low-sodium
• 2 tablespoons rice vinegar 
• 2 tablespoons roasted peanuts salted coarsely chopped
• 1 pound chicken breast boneless skinless cut into 1/4-inch strips
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
2. Add broccoli and 2 teaspoons ginger to pan; saut 1 minute.
3. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender.
4. Remove broccoli from pan; keep warm.
5. 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.
6. Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk.
7. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat.
8. Sprinkle with peanuts.