Wednesday, April 28, 2010
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.