Chinese Take-Out Style Chicken and Broccoli


2 cloves garlic, minced
1 Tablespoon fresh grated ginger
1/8 teaspoon red pepper flakes
12 ounces boneless skinless chicken breasts, cut into 2-inch pieces
1 ounce unsalted peanuts or almond slivers
2 teaspoons canola oil, divided
1 medium onion, cut into 1/2-inch wedges
1 medium carrot, thinly sliced
2 cups broccoli florets, cut into 1-inch pieces
1-1/4 cups reduced-sodium chicken broth, divided
1 Tablespoon cornstarch
2 cloves garlic, minced
1/8 teaspoon salt
2 Tablespoons light soy sauce
hot cooked white rice



1. To prepare marinade, combine 2 cloves minced garlic, ginger and red pepper flakes in small bowl.

2. Place chicken and marinade in bowl;toss to coat. Cover; refrigerate 20 minutes, turning occasionally.

3. Heat large nonstick skillet over medium-high heat. Add peanuts and cook 2 minutes or until lightly brown, stirring frequently. Remove from skillet; set aside.

4. Remove chicken from marinade; discard marinade.

5. Add 1 teaspoon oil to skillet, tilting to coat lightly. Add chicken; cook 4 to 7 minutes, until thoroughly cooked. Set aside on separate plate.

6. Add remaining 1 teaspoon oil to skillet; cook onion and carrot 2 minutes.

7. Add broccoli and 1/4 cup broth; bring to a boil over medium-high heat. Cover and cook 2 minutes or until broccoli is crisp-tender.

8. Meanwhile, combine remaining 1 cup broth with cornstarch in small bowl; whisk until cornstarch is completely dissolved.

9. Add cornstarch mixture, chicken, garlic and salt to broccoli mixture. Cook 1 minute or until thickened.

10. Remove from heat, sprinkle with soy sauce and peanuts.Serve with hot cooked rice.


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