Ingredients:
1 tbsp canola oil, divided
4 cups broccoli florets
1 tbsp ground fresh ginger
2 tbsp water
1/2 tsp crushed red pepper
1 lb skinless, boneless chick breast cut into 1/4 inch strips
1/2 cup fat-free, less-sodium chicken broth
2 tbsp hoisin sauce
2 tbsp rice wine vinegar
2 tbsp low-sodium soy sauce
1 tsp cornstarch
4 garlic cloves, minced
2 tbsp coursely chopped peanuts
Directions:
1. Heat 1 tsp oil in a large nonstick skillet over medium-
high heat. Add broccoli and 2 tsp ginger to pan; saute 1 minute.
Add water. Cover; cook 2 minutes or until broccoli is crisp-
tender. Remove broccoli from pan.
2. Heat remaining 2 tsp oil in pan; add remaining 1 tsp
ginger, crushed red pepper and chicken. Cook 4 minutes or
until chicken is lightly browned, stirring frequently.
3. Combine broth and next 4 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.
Yield: 4 servings
Serving Size: 1 cup chicken mixture and 1.5 tsp peanuts
Nutritional Information:
Calories 239; Fat 7.9g; Protein 30g; Carb 11.4g; Fiber 3g; Sodium 589 mg