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Kung Pao Chicken

Servings 4
Calories 252 kcal
Author Cooking Light , DECEMBER 2005

Ingredients

  • 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

Instructions

  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.