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Soy-Garlic Chicken & Broccoli with Peanuts


  • 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


  1. 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.

  2. 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.

  3. 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.

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