kung pao recipe, not too high in calories and so delicious

 

Kung Pao Chicken



Ingredients:

1 tablespoon olive  oil, divided
4 cups broccoli florets
1 tablespoon ground fresh ginger, divided
2 tablespoons water
1/2 teaspoon crushed red pepper (I used paprika)
1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
1/2 cup fat-free, less-sodium chicken broth   (I used water and poultry seasoning)2 tablespoons low-sodium soy sauce
2 teaspoon garlic powder
2 tablespoons  salted peanuts

Directions:

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

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.

Combine broth and next 3 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.

4 servings/250 calories per serving