Slow cooker Szechuan chicken and broccoli
4
Points®
Total time: 3 hr • Prep: 40 min • Cook: 2 hr 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Peppercorn
1½ tsp, Szechuan variety, crushed
Cornflour
1 tbs
Skinless chicken breast
750 g, cut into 3cm pieces
Canola oil
1 tbs
Brown onion
1 medium, thickly sliced
Garlic
3 clove(s), crushed
Fresh ginger
2 tsp, finely grated
Chicken stock powder
½ tsp, dissolved in 1 cup (250ml) water
Reduced salt soy sauce
⅓ cup(s), (80ml)
Chinese rice wine
¼ cup(s), (60ml)
Chilli and garlic sauce
2 tsp
Red capsicum
2 medium, cut into 2cm pieces
Broccoli
300 g, cut into florets
Green shallot(s)
3 individual, thinly sliced
Fresh coriander
⅓ cup(s), sprigs
Instructions
1
Combine peppercorns and cornflour. Sprinkle chicken with cornflour mixture. Heat 2 teaspoons oil in a large non-stick frying pan over mediumhigh heat. Add chicken and cook for 3-4 minutes each side or until golden. Transfer chicken to a 4.5 litre (18-cup) slow cooker.
2
In the same pan, heat remaining oil over medium heat. Add onion, garlic, and ginger and cook, stirring, for 6 minutes or until softened. Add stock and bring to the boil. Transfer onion mixture to slow cooker. Stir in soy sauce, rice wine, and chilli sauce. Cook, covered, on high for 1 hour (or on low for 2 hours). Stir in capsicum and cook, covered, on high for 1-2 hours (or on low for 2-4 hours) or until chicken and vegetables are tender.
3
Boil, steam or microwave broccoli until tender. Drain. Add broccoli to chicken mixture and stir to combine. Serve chicken sprinkled with shallots and coriander sprigs.
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