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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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If you love spicy chinese, you will love this. 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 |
Directions:
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.
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