Kung Pao "Mock" Chicken

Kung Pao "Mock" Chicken (from an old Cooking Light Recipe)

Spicy and delicious. I think it's even better the next day.

1 T. canola oil, divided

4 cups broccoli florets

1 T. ground fresh ginger, divided

2 T. water

1/2 t. crushed red pepper

1 pkg. "mock" chicken strips (whole foods)

1/2 cup vegetable broth

2 T. hoisin sauce

2 T. rice wine vinegar

2 T. soy sauce

1 t. cornstarch

4 garlic cloves, minced

2 T. coarsely chopped salted peanuts (or cashews)

NOTE: I usually saute' the "mock" chicken strips in a little soy butter to brown up a bit then set aside.

1) Heat 1 teas. oil in large nonstick skillet over medium-high heat. Add broccoli and 2 teas. ginger to pan, saute' 1 min.

Add water. Cover, cook 2 min. or until broccoli is crisp-tender. Remove broccoli from pan, keep warm.

2) Heat remaining 2 teas. oil in pan, add remaining 1 teas. ginger, crushed red pepper, and "mock" chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.

3) Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan, cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan, toss to coat. Sprinkle with peanuts or salted cashews.