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Photo of Szechuan chicken and broccoli by WW

Szechuan chicken and broccoli

3
Points® value
Total Time
2 hr 40 min
Prep
40 min
Cook
2 hr
Serves
4
Difficulty
Easy
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.

Ingredients

Uncooked boneless skinless chicken breast

1½ pound(s)

Garlic chili paste

2 tsp(s), or to taste

Peppercorn

1½ tsp(s), szechuan, crushed

Cornstarch

1 tbsp(s)

Peanut oil

4 tsp(s), divided

Sweet onions

1 medium, thickly sliced

Garlic

3 clove(s), large, minced

Ginger root

2 tsp(s), minced

Chicken broth

1 cup(s)

Low sodium soy sauce

5 tbsp(s)

Dry sherry

¼ cup(s), or rice wine

Bell pepper

2 item(s), medium, orange or red

Broccoli

3 cup(s), cut into small florets

Uncooked scallions

3 medium, thinly sliced

Cilantro

2 sprig(s), trimmed

Instructions

  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

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