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Szechwan-Style Chicken and Broccoli

Recipe

Szechwan-Style Chicken and Broccoli

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Recipe Data

6
Servings

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    Author

    Hy-Vee Employee Cookbook

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    		4 boneless, skinless chicken breasts
    		⅔ c. Pace picante sauce
    		4 tbsp. soy sauce
    		2 tbsp. cornstarch
    		2 tbsp. water
    		1 tsp. sugar
    		6 tbsp. vegetable oil, divided
    		1 large onion, cut in thin wedges
    		3 clove(s) garlic, minced
    		1 tbsp. shredded fresh gingerroot, or 1/2 tsp ground ginger
    		3 c. broccoli florets
    		1 red bell pepper, cut into 3/4-inch pieces
    		1 green bell pepper, cut into 3/4-inch pieces

    Directions

    1. Cut chicken into 1-inch cubes.
    2. Combine picante sauce, soy sauce, cornstarch, water and sugar in bowl. Set aside.
    3. In wok or large skillet, heat 3 tablespoons oil until hot but not smoking.
    4. Add chicken and stir-fry until cooked through, 3 to 4 minutes. Remove chicken from pan.
    5. Add remaining 3 tablespoons oil, onion, garlic and ginger to wok. Stir-fry 1 minute.
    6. Add broccoli, red pepper and green pepper. Stir-fry until tender-crisp.
    7. Stir picante sauce again. Add to vegetables in wok. Then add chicken.
    8. Cook and stir about 1 minute until sauce thickens.
    9. Serve with additional picante sauce, if desired. Serve over cooked rice.

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