Time
prep 0:15
total 0:30
Ingredients
| 3 tbsp. | canola oil, divided | | 6 cups | fresh broccoli florets | | 1-1/2 tbsp. | fresh ginger, divided | | 4 tbsp. | water | | 1/2 tsp. | crushed red pepper, or | | more to taste | | 1-1/2 lb. | chicken tenders, cut into 1 inch pieces | | 3/4 cup | chicken broth | | 4 tbsp. | hoisin sauce | | 4 tbsp. | rice wine vinegar (I didn't have any, I used white wine vinegar) | | 4 tbsp. | soy sauce | | 2 tsp. | cornstarch | | 4 to 6 cloves | minced garlic | | 4 tbsp. | coarsely chopped peanuts |
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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.
Author's Comments
This is delicious, quick and easy. Three of my favorite things! From my local newspaper.
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