Szechuan-Style Chicken and Broccoli Recipe

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Recipe Category: Chicken

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Szechuan-Style Chicken And Broccoli Recipe

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

  1. Cut chicken into 1-inch cubes.
  2. Combine picante sauce, soy sauce, water, cornstarch and sugar in small bowl; set aside.
  3. Heat 2 tbsp of the oil in wok or large skillet over medium high heat
  4. Add chicken and stir-fry 3 to 4 minutes or until cooked through.
  5. Remove with slotted spoon.
  6. Add remaining oil onion, garlic and ginger to skillet; stir-fry 30 seconds.
  7. Add broccoli and peppers; stir-fry 3 minutes or until vegetables are crisp-tender.
  8. Add chicken and picante sauce mixture; stir-fry about 1 minute or until sauce thickens.
  9. I don’t cook the meat and vegetables separately.
  10. It takes a little longer, but there are less dishes to wash and you only need 2 tbs oil
  11. I cook the garlic and ginger for a few seconds before throwing the meat in.
  12. 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.
  13. I cook everything for 5 or 6 minutes, stirring, of course.
  14. Then I pull everything up on the sides of the wok and pour the sauce in the center, stirring the sauce until thickened.
  15. Then I stir everything together for a minute or two.
  16. It’s done.
  17. I use high on my stove when cooking with my wok on a fire-ring.
  18. This is easy and delicious and lower in sodium than many of the bottled sauces.

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