Kung Pao Chicken

 

2 T. vegetable oil, divided

4 cups broccoli florets

1 large carrot, peeled and sliced

1 T. ground  ginger, divided

4 T. water

1/2 tsp. crushed red pepper

1 lb. skinless, boneless chicken breasts, cut into small chunks

1/2 cup chicken broth

2 T.  hoisin sauce

2 T.  rice wine vinegar

2 T.  soy sauce

1 tsp. cornstarch

4 T. minced garlic

1 T. chili-garlic sauce

Jasmine rice (to serve over)

1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add broccoli, carrots, and 2 teaspoons ginger to pan; sauté 2 minutes. Add water. Cover; cook 5 minutes or until vegetables are crisp-tender. Remove them from pan; keep warm.

2. Get rice cooking (you want about 3-4 cups cooked rice).

3. Heat remaining tablespoon of oil in pan; add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 5 minutes or until chicken is lightly browned, stirring frequently.

4. Combine broth and next 6 ingredients in a small bowl, and stir with a whisk. Add broth mixture to pan; bring to a slight boil and cook until mixture thickens, stirring constantly. Return vegetable mixture to pan; toss to coat. Serve over rice.

***Makes 4 servings***

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