Peachy Keen Kung Pao Chicken!
- Minutes to Cook:
- Number of Servings: 4
Ingredients
• 4 Cups Broccoli Florets• 1 Tablespoon Ground Ginger• 2 Tablespoons Water• 1/2 Teaspoon Crushed Red Pepper• 1 Lb. Chicken Breasts, Cut into 1/4-inch strips• 1/2 Cup FF Chicken Broth• 2 Tablespoons Hoisin Sauce• 2 Tablespoons Rice Wine Vinegar• 2 Tablespoons Low-sodium Soy Sauce• 1 Teaspoon Cornstarch• 4 Garlic Cloves, Minced• 1 Cup Kraft Minute Whole Grain Brown Rice, Uncooked
1. Spray a large nonstick skillet, and place over medium-high heat. Add broccoli and 2 teaspoons ginger to pan, and sauté 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm.
2. Add remaining 1 teaspoon ginger, crushed red pepper, and chicken to pan. Cook 4 minutes or until chicken is lightly browned, stirring frequently.
3. Meanwhile, cook rice, and let sit to get fluffy.
4. Combine broth and next 5 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.
5. For each plate, serve 1 cup chicken over about 1/2 cup cooked rice. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user BARBIEGIRL16.
2. Add remaining 1 teaspoon ginger, crushed red pepper, and chicken to pan. Cook 4 minutes or until chicken is lightly browned, stirring frequently.
3. Meanwhile, cook rice, and let sit to get fluffy.
4. Combine broth and next 5 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.
5. For each plate, serve 1 cup chicken over about 1/2 cup cooked rice. Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user BARBIEGIRL16.
Nutritional Info Amount Per Serving
- Calories: 233.9
- Total Fat: 1.8 g
- Cholesterol: 55.9 mg
- Sodium: 803.2 mg
- Total Carbs: 25.9 g
- Dietary Fiber: 3.4 g
- Protein: 28.0 g
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