Szechuan chicken and broccoli

6
3
3
Smartpoints value per serving
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 to flavor the chicken and broccoli. Crushed whole black peppercorns can be substituted.

Ingredients

uncooked boneless skinless chicken breast

1½ pound(s)

peppercorn

1½ tsp, Szechuan variety, crushed

cornstarch

1 Tbsp

peanut oil

4 tsp, or canola oil

uncooked onion(s)

1 medium, thickly sliced

garlic clove(s)

3 large clove(s), minced

ginger root

2 tsp, minced peeled fresh

canned chicken broth

1 cup(s)

low sodium soy sauce

5 Tbsp

dry sherry

¼ cup(s), or rice wine

Maggi Taste of Asia Chili Garlic Sauce, Medium

tbsp, (2 tsp), or to taste

orange bell pepper

2 medium, or red, diced

broccoli florets

3 cup(s), small size

uncooked scallion(s)

3 medium, thinly sliced

cilantro

2 sprig(s), trimmed

Instructions

  1. Sprinkle chicken with peppercorns; dust with cornstarch. Heat 2 teaspoons oil in large skillet over medium-high heat. Add chicken and cook until golden, 3–4 minutes per side. Transfer to 5- or 6-quart slow cooker.
  2. Heat remaining 2 teaspoons oil in skillet over medium-high heat. 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, 1–2 hours on High or 2–4 hours on Low.
  3. Put broccoli in 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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