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Kung Pao Chicken

This traditionally spicy Szechuan dish is nicely balanced by the menu's slightly sweet cucumber salad. If you like fiery flavors, add up to one teaspoon of crushed red pepper. Speed up dinner by using bottled ground fresh ginger and bottled minced garlic. Total time: 30 minutes.

Ingredients:

1 T canola oil, divided

4 C broccoli florets

1 T ground fresh ginger

2 T water

1/2 t crushed red pepper

1 lb skinless, boneless chicken breast, cut into 1/4" strips

1/2 C chicken broth

2 T hoisin sauce

2 T rice wine winegar

2 T soy sauce

1 t corn starch

4 cloves garlic, minced

2 T coarsely chopped salted peanuts

Directions:

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan; sauté 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm.

2. Heat remaining 2 teaspoons oil in pan; add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.

3. Combine broth and next 5 ingredients (through garlic) 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.

Notes:

Cooking Light, December 2005