Kung Pao Chicken

Very yummy to eat.

Enough said.

Kung Pao Chicken
adapted from Cooking Light

• 2 Tbsp olive oil
• 12 oz bag of frozen petite broccoli florets
• 2 teaspoons ground ginger
• 2 Tbsp water
• ½ tsp crushed red pepper
• 1 lb. skinless, boneless chicken breast, cut into small bite size chunks
• ½ cup homemade chicken broth, or store bought
• 2 Tbsp hoisin sauce – found in the Asian food section of your grocery store
• 2 Tbsp rice wine vinegar
• 2 Tbsp low-sodium soy sauce
• 1 tsp cornstarch
• 4 garlic cloves, crushed
• 2 Tbsp coarsely chopped peanuts or cashews, optional

Heat 1 Tbsp olive oil in a large nonstick skillet or wok over medium-high heat. Add broccoli and 1 tsp ginger to pan. Stir and cook for 1 minute. Add water and cover. Cook for 3-4 minutes. Remove broccoli from pan and keep warm.

Heat 1 Tbsp olive oil in the pan. Add 1 tsp ginger, crushed pepper and chicken. Stir and cook until chicken is cooked though and lightly browned.

Combine broth, hoisin, vinegar, soy sauce, cornstarch and garlic in a small bowl and whisk together. Add this mixture to the chicken in the pan and bring to a boil. Stirring constantly. Reduce heat and stir until mixture thickens, a couple of minutes. Return broccoli to pan and mix together until well-blended.

Serve over your favorite rice and sprinkle with peanuts or cashews on top.

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