Kung Pao Chicken

This is a healthier version of Kung Pao Chicken, originally from Cooking Light.

1 tbsp cooking oil of choice, divided
4 cups broccoli florets
1 tbsp fresh ground ginger, divided
2 tbsp water
1/2 tsp crushed red pepper
1 lb boneless, skinless chicken breasts, cut into 1/4 inch strips
1/2c 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 cloves garlic, minced
2 tbsp coarsely chopped salted peanuts

1) heat 1 tsp oil in a lrge nonstick skillet over med-high heat. add broccoli and 2 sp ginger to pan; saute 1 minute, add water. cover and cook 2 minutes, until bnroccoli is crisp tender. remove broccoli from pan and keep warm.

2) heat remaining oil in pan, add renaining tsp 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 whisk. add mixture to pan, cook one minute or until mixture thickens, stirring constantly. return broccoli mix to pan and toss to coat. sprinkle with peanuts.

4 servings:
Calories 239
Fat 7.9g sat 1.1, mono3.7, poly 2.3
Protein 30.9g
Carb 11.4g
Fiber 3g
Chol 66mg
Iron 1.8mg
Sodium 589mg
Calcium 60mg

Serve with rice of your choice :)