Kung Pao Chicken

Ingredients:
1 Tbsp canola oil, divided
4 cups broccoli florets
1 Tbsp ground fresh ginger (such as Spice World), divided
2 Tbsps water
1/2 tsp crushed red pepper *
1 lb skinless, boneless chicken breasts, cut into 1/4-inch strips
1/2 cup fat-free, less-sodium chicken broth **
2 Tbsps hoisin sauce **
2 Tbsps rice wine vinegar **
2 Tbps low-sodium soy sauce **
1 tsp cornstarch **
4 garlic cloves, minced **
2 Tbsps coarsely chopped salted peanuts
Cooked rice

Combine broth through garlic cloves in a small bowl & stir with a whisk; set aside
Heat 2 tsps oil in a large nonstick pan over medium-high heat
Add 1 tsp ginger, crushed red pepper, & chicken
Cook 4 mins or until chicken is cooked, stirring frequently
While chicken cooks, heat 1 tsp oil in smaller nonstick pan over medium-high heat
Add broccoli & 2 tsps ginger to pan; sauté 1 min
Add 2 Tbsps water; cover & cook 2 mins or until broccoli is crisp-tender
Remove from heat; keep warm
Add broth mixture to chicken mixture & cook 1 min or until mixture thickens, stirring constantly
Add broccoli to pan; toss to coat
Serve over cooked rice with peanuts sprinkled on top

* My husband & I like spicy food - I increased the amount of red pepper flakes to about 1 1/2 - 2 tsps

** My husband & I also like sauces a lot, I doubled the amount of sauce to ensure we'd get lots of sauce to go with the rice