%
% Copyright 2016 (c) Anna Schumaker.
%
\documentclass{../recipe}

\recipeName{Kung Pao Chicken}
\recipeServes{4}
\recipeServingSize{1 cup}
\recipeSourceBook{Cooking Light: The Essential Dinner Tonight Cookbook}{319}

\begin{document}
\begin{ingredients}
\addIngredient{1 tablespoon}{canola oil, divided}
\addIngredient{4 cups}{broccoli florets}
\addIngredient{1 tablespoon}{ground ginger, divided}
\addIngredient{2 tablespoons}{water}
\addIngredient{1 teaspoon}{crushed red pepper}
\addIngredient{1 pound}{chicken, cut into \quarter inch strips}
\addIngredient{1 cup}{chicken broth}
\addIngredient{2 tablespoons}{hoisin sauce}
\addIngredient{2 tablespoons}{rice wine vinegar}
\addIngredient{2 tablespoons}{soy sauce}
\addIngredient{1 teaspoon}{cornstarch}
\addIngredient{4 cloves}{garlic, minced}
\end{ingredients}

\begin{steps}
\addStep{Heat \textbf{1 teaspoon} \ingredient{oil} in a large nonstick skillet
	 over \textbf{medium-high} heat.  Add \ingredient{broccoli} and
	 \textbf{2 teaspoons} \ingredient{ginger} to pan, saute
	 \textbf{1 minute}.  Add \ingredient{water}, cover, and cook
	 \textbf{2 minutes} or until broccoli is crisp-tender.
	 Remove broccoli from pan.}
\addStep{Heat remaining \textbf{2 teaspoons} \ingredient{oil} in pan.
	 Add remaining \textbf{1 teaspoon} \ingredient{ginger},
	 \ingredient{pepper}, and \ingredient{chicken}.  Cook \textbf{4 minutes}
	 or until chicken is lightly browned, stirring frequently.}
\addStep{Combine \ingredient{broth}, \ingredient{hoisin sauce},
	 \ingredient{vinegar}, \ingredient{soy sauce}, \ingredient{cornstarch},
	 and \ingredient{garlic} in a small bowl.  Stir with a whisk.
	 Add broth mixture to pan, cook \textbf{2 minutes} or until mixture
	 thickens, stirring constantly.
	 Top with \ingredient{broccoli} before serving.}
\end{steps}

\addSuggestion{Sides}{Cucumber salad, rice.}

\addReheating{Reheat \ingredient{chicken} in skillet over \textbf{medium-low}
	      heat \textbf{3 -- 5 minutes}, or until warmed.
	      Top with \ingredient{broccoli}.}
\end{document}
