Kung Pao Chicken

by jinxycat

Prep time: 0:15 Overall time: 0:30

Servings: 6 servings

INGREDIENTS

3 TB canola oil, divided
6 cups fresh broccoli florets
1 1/2 TB fresh ginger, divided
4 TB water
1/2 tsp crushed red pepper, or more to taste
1 1/2 lbs chicken tenders, cut into 1 inch pieces
3/4 c chicken broth
4 TB hoisin sauce
4 TB rice wine vinegar (I didn't have any, I used white wine vinegar)
4 TB soy sauce
2 tsp cornstarch
4-6 cloves minced garlic
4 TB coarsely chopped peanuts

INSTRUCTIONS

In a large nonstick skillet, heat 1 TB oil on med high. Add broccoli and half the ginger; cook 2 minutes. Add water. Cover and cook 3 minutes. Remove from pan, set aside. Heat remaining oil and remaining ginger, red pepper and chicken. Cook 5 minutes or until chicken is lightly browned, stirring frequently.

In a small bowl, whisk broth, hoisin, vinegar, soy sauce, cornstarch and garlic. Add mixture to skillet; cook 3 minutes or until mixture thickens, stirring constantly. Add broccoli back to pan. Sprinkle w/ peanuts and serve immediately.

Great with rice.

CHEF COMMENTS

This is delicious, quick and easy. Three of my favorite things! From my local newspaper.

Tagged: chicken, kungpaochicken, maincourses add tags

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