Summer's Kung Pao Chicken
- 1 Tbs canola oil, divided
- 2 cups broccoli florets
- 2 cups greens of your choice (bok choy, kale, and spinach work well)
- 1 Tbs ground ginger
- 2 Tbs water
- ½ tsp crushed red pepper
- 1 pound chicken breast, chopped (I use shredded rotisserie chicken sometimes for a faster meal)
- ½ cup chicken broth
- 1 Tbs hoisin sauce (I use the next three ingredients to taste)
- 1 Tbs rice wine vinegar
- 1 Tbs soy sauce
- 4 garlic cloves, minced
- 2 Tbs chopped peanuts
Heat 1 teaspoon oil in a saucepan and sauté broccoli and 2 teaspoons ginger for 1 minute. Add greens and water and cook covered for 2 minutes. Remove broccoli and greens and keep warm.
Heat remaining 2 teaspoon oil. Add remaining ginger, crushed pepper, and chicken. Cook 4 minutes until chicken is lightly browned.
Combine broth and next 4 ingredients through garlic in a bowl and stir to combine. Add broth mixture to pan and return broccoli mixture to pan, and add peanuts, tossing to coat. Serve with brown rice or quinoa, and it is delicious topped with kimchi. Serves 4.
Recipe submitted by CSA member Summer Hill Vinson.