Kung Pao Chicken

1 tbsp EVO oil, divided
4 c broccoli florets
1 tbsp ground fresh ginger divided
2 tbsp water
1/2tsp crushed red pepper
1 lb skinless, boneless chicken breasts, cut into 1/4-inch strips
1/2c chicken broth
2 tsp Catsup
1 tsp Dried Orange Peel
1/4tsp Sesame Oil
2 tbsp rice wine vinegar
2 tbsp low-sodium soy sauce
1 tsp cornstarch
5 cloves, garlic minced
2 tbsp peanuts, coarsely chopped salted

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan, then sauté 1 minute. Add water. Cover, and cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan, and keep warm. Heat remaining 2 teaspoons of oil in pan, then add remaining 1 teaspoon ginger, crushed red pepper, 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 pan. and cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan, then toss to coat. Sprinkle with peanuts.