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    Kung Pao Chicken


    Source of Recipe


    cooking light

    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


    Preparation
    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.
    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.

    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.

    Yield
    4 servings (serving size: about 1 cup chicken mixture and 1 1/2 teaspoons peanuts)

    Nutritional Information
    CALORIES 239(30% from fat); FAT 7.9g (sat 1.1g,mono 3.7g,poly 2.3g); PROTEIN 30.9g; CHOLESTEROL 66mg; CALCIUM 60mg; SODIUM 589mg; FIBER 3g; IRON 1.8mg; CARBOHYDRATE 11.4g
 

 

 

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