Kung Pao Chicken
- 1 Tbsp canola oil, divided
- 4 cups broccoli florets
- 1 Tbsp ground fresh ginger, divided
- 2 Tbsp water
- 1 pound boneless, skinless chicken breasts (cut into ¼ inch strips)
- ½ cup chicken broth, low-sodium
- 2 Tbsp hoisin sauce
- 2 Tbsp rice wine vinegar
- 2 Tbsp low-sodium soy sauce
- 1 tsp cornstarch
- 4 garlic cloves, minced
- 2 Tbsp dry roasted peanuts, coarsely chopped
Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 tsp ginger to pan; sauté 1 minute. Add water. Cover; cook 2 minutes or until broccoli is tender-crisp. Remove broccoli from pan; keep warm.
Heat remaining 2 tsp oil in pan; add remaining 1 tsp ginger and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.
Combine broth and next 5 ingredients 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 before serving.
Nutrition Facts: Calorie: 239; Fat: 7.9g; Protein: 30.9g; Carbohydrate: 11.4g.
Did you know!
During the Cultural Revolution the dish was labeled as politically incorrect because of its association with Ding Baozhen, a late Qing Dynasty official. The dish was renamed “fast-fried chicken cubes” (hong bao ji ding) or “chicken cubes with seared chiles” (hu la ji ding) until its political rehabilitation in the 1980s.