1 new of 3 responses total.

I like this recipe, from Cooking Light:

Kung Pao Chicken

2 Tbsp canola or peanut oil (divided)
4 cup broccoli florets 
1 1/2 Tbsp grated ginger root (divided)
2 Tbsp water 
1 tsp Sirrachi sauce
1 lb skinless, boneless chicken breasts, cut into 1/4" strips 
1/2 cup chicken broth 
2 Tbsp hoisin sauce 
2 Tbsp rice wine vinegar 
2 Tbsp soy sauce 
1 Tbsp cornstarch 
1 Tbsp minced garlic
1/4 cup coarsely chopped peanuts 

Heat 1 Tbsp oil in a large skillet or wok. Add broccoli and 1/2 Tbsp 
ginger to pan; saut  1 minute. Add water. Cover; cook 2 minutes or until 
broccoli is crisp-tender. Remove broccoli from pan.

Heat remaining Tbsp oil in pan; add remaining 1 Tbsp ginger, Sirrachi 
sauce, and chicken. Cook 4 minutes or until chicken is lightly browned, 
stirring frequently.

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

Serve over brown rice.

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