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Kung Pao Chicken

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Ingredients

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

1/4 cup reduced-sodium soy sauce

1 3-inch piece fresh ginger, peeled and grated

1 tablespoon plus 1 tsp. cornstarch

3 cloves garlic, minced

1 cup low-sodium chicken broth

1 tablespoon canola oil

1 onion, thinly sliced

1/2 medium red bell pepper, seeded, cut into thin strips

4 cups broccoli florets

2 cups cooked brown rice, optional

1/4 cup chopped roasted peanuts, optional

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