Kung Pao Chicken
See full recipe on: My Recipes
Ingredients |
|---|
| 1 tablespoon canola oil, divided |
| 4 cups broccoli florets |
| 1 tablespoon ground fresh ginger (such as spice world), divided |
| 2 tablespoons water |
| 1/2 teaspoon crushed red pepper |
| 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips |
| 1/2 cup fat-free, less-sodium chicken broth |
| 2 tablespoons hoisin sauce |
| 2 tablespoons rice wine vinegar |
| 2 tablespoons low-sodium soy sauce |
| 1 teaspoon cornstarch |
| 4 garlic cloves, minced |
| 2 tablespoons coarsely chopped salted peanuts |
Nutrition 4 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 325 | — |
| Fat | 17g | 26% |
| Carbs | 13g | 4% |
| Protein | 28g | 57% |
| Fiber | 3g | 12% |
| Cholesterol | 73mg | 24% |
| Sodium | 571mg | 23% |
Preparation |
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