Szechwan-Style Chicken And Broccoli Recipe - Cooking Index
2 | Chicken breasts* - split; boned and ski | |
1/3 cup | 78ml | Pace picante sauce |
20 | Garlic - minced | |
2 tablespoons | 30ml | Soy sauce |
1 tablespoon | 15ml | Ginger - shredded |
1 tablespoon | 15ml | Water |
1 tablespoon | 15ml | Cornstarch |
1 1/2 cups | 219g / 7.7oz | Broccoli flowerets |
1/2 teaspoon | 2.5ml | Sugar |
1 | Red pepper | |
3 tablespoons | 45ml | Vegetable oil |
1 | Onion - thin wedges |
(We use much less meat than this; either 1 whole chicken breast or 1/2 lb. ground turkey or ground chicken.) Cut chicken into 1-inch cubes. Combine picante sauce, soy sauce, water, cornstarch and sugar in small bowl; set aside. Heat 2 T. 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 T. 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. This recipe is from the Pace Picante Sauce 40th Anniversary Recipe Collection.
Source:
Cooking Light - April 1997
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.