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Recipe Category: Chicken
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Ingredients
Serving Size : 4
- 2 chicken breasts* – split; boned and ski
- 1/3 cup pace picante sauce
- 20 milliliters garlic – minced
- 2 tablespoons soy sauce
- 1 tablespoon ginger – shredded
- 1 tablespoon water
- 1 tablespoon cornstarch
- 1 1/2 cups broccoli flowerets
- 1/2 teaspoon sugar
- 1 red pepper
- 3 tablespoons vegetable oil
- 1 onion – thin wedges
Method
- Cut chicken into 1-inch cubes.
- Combine picante sauce, soy sauce, water, cornstarch and sugar in small bowl; set aside.
- Heat 2 tbsp of the oil in wok or large skillet over medium high heat
- Add chicken and stir-fry 3 to 4 minutes or until cooked through.
- Remove with slotted spoon.
- Add remaining oil onion, garlic and ginger to skillet; stir-fry 30 seconds.
- Add broccoli and peppers; stir-fry 3 minutes or until vegetables are crisp-tender.
- Add chicken and picante sauce mixture; stir-fry about 1 minute or until sauce thickens.
- I don’t cook the meat and vegetables separately.
- It takes a little longer, but there are less dishes to wash and you only need 2 tbs oil
- I cook the garlic and ginger for a few seconds before throwing the meat in.
- I cook the meat for 20 or 30 seconds, and then throw in the vegetables one at a one at a time, stirring 5 or 6 seconds between each addition.
- I cook everything for 5 or 6 minutes, stirring, of course.
- Then I pull everything up on the sides of the wok and pour the sauce in the center, stirring the sauce until thickened.
- Then I stir everything together for a minute or two.
- It’s done.
- I use high on my stove when cooking with my wok on a fire-ring.
- This is easy and delicious and lower in sodium than many of the bottled sauces.
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