Source: dLife

A classic Szechuan chicken dish with broccoli.

Servings

1 tbsp canola oil , divided
4 cup fresh broccoli florets
1 tbsp fresh ginger root , grated (divided)
2 tbsp cold water
0.5 tsp hot red pepper flakes
1 lb boneless skinless chicken breasts , cut into 1/4-inch strips
0.5 cup fat free reduced sodium chicken broth
2 tbsp hoisin sauce
2 tbsp rice vinegar
2 tbsp low sodium soy sauce
1 tsp cornstarch
4 medium garlic cloves , minced
2 tbsp Nuts, peanuts, salted , coarsely chopped

1 Pour 1 teaspoon of oil in a large frying pan; heat over medium-high heat. Sauté broccoli and 2 teaspoons ginger in oil for 1 minute. Pour in water and place lid on pan. Cook another 2 minutes. Take broccoli out of pan and reserve in a warm place.
2 Pour 2 teaspoons of oil in the same pan and heat. Add 1 teaspoon ginger, red pepper, and chicken to pan and cook for 4 minutes or until chicken is fully cooked, stir occasionally.
3 Whisk together broth, hoisin sauce, wine vinegar, soy sauce, cornstarch, and garlic. Pour mixture over chicken in the pan and cook, stirring until sauce thickens. Spoon broccoli back into pan and warm through. When ready to serve, top with peanuts.

If you like fiery flavors, add up to one teaspoon of crushed red pepper. Speed up dinner by using bottled ground fresh ginger and bottled minced garlic.