Szechuan-Style Chicken and Broccoli Recipe

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.

Full List of Chicken Recipes
Full List of Szechuan Recipes