|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|
0 Recipe Reviews
Subscribe for tasty updates:
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.
This is delicious, quick and easy. Three of my favorite things! From my local newspaper.
chicken, kung pao chicken, main courses