King Pao Chicken

Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Add the asparagus and snow peas and 2 tsp ginger to pan; saute 1 minute. Add water. Cover and cook for 3-4 minutes so they are crisp-tender. Remove from pan and keep warm.

Heat remaining 2 tsp oil in pan; add remaining ginger, crushed red pepper and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.

Combine broth and next 4 ingredients in a small bowl, and whisk. Add broth mixture to pan; cook 1 minute until broth thickens, stirring constantly. Return the asparagus and snow peas to the pan; toss to coat. Sprinkle with peanuts.

The recipe calls for 4C broccoli florets but I use asparagus and snow peas.