Kung Pao Chicken

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If you like fiery flavors, add up to one teaspoon of crushed red pepper. Speed up dinner by using bottled ground fresh ginger and bottled minced garlic.

1 T. canola oil, divided
4 cups broccoli florets
1 T. ground fresh ginger, divided
2 T. water
1/2 t. crushed red pepper (we used 1/4 t.)
1 pound skinless, boneless chicken breasts, cut into 1/4 inch strips
1/2 cup fat free, less sodium chicken broth
2 T. hoisin sauce
2 T. rice wine vinegar
2 T. low-sodium soy sauce
1 t. cornstarch
4 garlic cloves, minced
2 T coarsely chopped salted peanuts

Heat 1 t. oil in large nonstick skillet over medium heat. Add broccoli and 2 t. ginger to pan; saute 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli; keep warm. Heat remaining 2 t. oil; add remaining 1 t. ginger; crushed red pepper, and chicken, Cook 4 minutes or til 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 contantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts. Yield: 4 services

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