1 tablespoon canola oil, divided
4 cups broccoli florets
1 tablespoon ground fresh ginger (such as Spice World), divided
2 tablespoons water
½ teaspoon crushed red pepper
1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
½ cup fat-free, less-sodium chicken broth
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon cornstarch
4 garlic cloves, minced
2 tablespoons coarsely chopped salted peanuts
Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to skillet and sauté for 1 minute. Add water. Then cover and cook for 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm.
Heat remaining 2 teaspoons of oil in pan and add remaining 1 teaspoon of ginger, crushed red pepper and chicken. Cook for 4 minutes or until chicken is lightly browned, stirring frequently.
Combine broth, hoisin, vinegar, soy sauce, cornstarch and garlic in a small bowl and stir with a whisk. Add broth mixture to pan and cook for 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts.