Saturday, August 23, 2008

Kung Pao Chicken

1 tbsp. canola oil
4 cups broccoli florets
1 tsp. bottled fresh ginger, divided
2 tbsp. water

1 lb. skinned and boned chicken breasts, cut into 1/4 inch strips
1/4 dried crushed red pepper
1/2 cup chicken broth
2 tbsp. rice wine vinegar
2 tbsp. soy sauce
2 tbsp. hoisin sauce
2 tsp. bottled minced garlic
1 tsp. cornstarch
2 tbsp. coarsely chopped salted peanuts

Heat 1 tsp. oil in a large nonstick skillet over med high heat. Add broccoli and 1/2 tsp. ginger to pan. Saute one minute. Add 2 tbsp. water. COver and cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm.
Heat remaining 2 tsp. oil in pan;add remaining 1/2 tsp. ginner, chicken, and crushed red pepper. Cook 4 minutes or until chicken is lightly browned, stirring often.
Whisk together broth and nest five ingredients in a small bowl. Add broth mixture to pan;cook one minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan;toss to coat. Sprinkle with peanuts.

Calories: 248
Fat: 8.6 g

I serve this over white or brown rice.

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