Photo of Szechuan chicken and broccoli by WW

Szechuan chicken and broccoli

3 - 6
PersonalPoints™ per serving
Total Time
2 hr 40 min
40 min
2 hr
Szechuan peppercorns have a pungent lemony aroma and a generous amount of heat that goes well with ginger, garlic, and onion. Crushed whole black peppercorns can be substituted if you can’t find the Szechuan kind.


Uncooked boneless skinless chicken breast(s)

1½ pound(s)

Garlic chili paste

2 tsp(s), or to taste


1½ tsp(s), szechuan, crushed


1 tbsp(s)

Peanut oil

4 tsp(s), divided

Uncooked sweet onions

1 medium, thickly sliced

Garlic clove(s)

3 clove(s), large, minced

Ginger root

2 tsp(s), minced

Canned chicken broth

1 cup(s)

Low sodium soy sauce

5 tbsp(s)

Dry sherry

¼ cup(s), or rice wine

Uncooked bell pepper(s)

2 item(s), small, orange or red

Uncooked broccoli

3 cup(s), cut into small florets

Uncooked scallion(s)

3 medium, thinly sliced


2 sprig(s), trimmed


  1. Sprinkle chicken with peppercorns; dust with cornstarch. In a large skillet over medium-high heat, warm 2 tsp oil. Add chicken and cook until golden, 3 to 4 minutes per side. Transfer to a 5- or 6-qt slow cooker.
  2. In same skillet, warm remaining 2 tsp oil. Add onion, garlic, and ginger and cook, stirring, until onion is lightly browned, about 6 minutes. Add broth and bring to boil, scraping up browned bits from bottom of pan. Transfer broth mixture to slow cooker. Stir in soy sauce, rice wine, and chili sauce. Cover and cook 1 hour on High or 2 hours on Low. Stir in bell peppers; cover and cook until chicken and vegetables are tender, 1 to 2 hours on High or 2 to 4 hours on Low.
  3. Put broccoli in a steamer basket and set over 1 inch boiling water in medium saucepan. Cover and cook until crisp-tender, about 3 minutes. Add broccoli to chicken mixture. Spoon chicken-vegetable mixture evenly into 4 large shallow bowls; sprinkle with scallions and cilantro leaves.
  4. Per serving: 1 1/2 cups