Kung Pao Chicken

Serve a delicately-spiced Asian dish on a bed of rice pilaf for a festive meal in about 30 minutes.

Prep Time: 9 minutes
Cook Time: 10 minutes
Yield: 4 servings (serving size: about 1 cup chicken mixture and 1 1/2 teaspoons peanuts)

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

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.

Nutritional Information

Calories:

239 (30% from fat)

Fat:

7.9g (sat 1.1g,mono 3.7g,poly 2.3g)

Protein:

30.9g

Carbohydrate:

11.4g

Fiber:

3g

Cholesterol:

66mg

Iron:

1.8mg

Sodium:

589mg

Calcium:

60mg