Szechuan-Style Chicken And Broccoli

Recipe Ingredients

2		Chicken breasts* - boneless, skinless
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

Recipe Instructions

* 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:
Jo Merrill

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