Ingredients:
1 tablespoon canola oil, divided
4 cups broccoli florets
1 tablespoon fresh ginger, ground, divided
2 tablespoons water
1 teaspoon crushed red pepper flakes
16 ounces boneless chicken breasts, cut into 1/4-inch strips
1/2 cup chicken broth
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 teaspoon cornstarch
4 garlic cloves, minced
3 tablespoons salted peanuts, coarsely chopped
Directions:
In a large skillet, heat 1 teaspoon oil over medium-high heat.
Add broccoli and 2 teaspoons ginger to pan – saute 1 minute.
Add water and cover. Cook 2 minutes or until broccoli is crisp-tender.
Remove broccoli from the pan and keep warm.
Heat remaining 2 teaspoons oil in pan and add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.
In a small bowl, whisk together broth, hoisin, rice wine vinegar, soy sauce, cornstarch, and garlic.
Add broth mixture to pan and cook 1 minute or until mixture thickens, stirring constantly.
Return broccoli mixture to pan – toss well to coat.
Sprinkle with peanuts.
Servings: 6
Time preparation: 15 min.
Time total: 30 min.