Szechuan chicken and broccoli
3
Points®
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)
Chili garlic sauce
⅔ Tbsp, (2 tsp), or to taste
Peppercorn
1½ tsp, Szechuan variety, crushed
Cornstarch
1 Tbsp
Peanut oil
4 tsp, or canola oil
Uncooked onion
1 medium, thickly sliced
Garlic
3 clove(s), minced
Fresh ginger
2 tsp, minced peeled fresh
Chicken broth
1 cup(s)
Low sodium soy sauce
5 Tbsp
Sherry wine (dry)
¼ cup(s), or rice wine
Orange bell pepper
2 medium, or red, diced
Broccoli florets
3 cup(s), small size
Scallions
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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