Szechuan-Style Chicken and Broccoli
This sassy stir-fry allows you to make great take-out right in your own kitchen. It features chicken and lots of crisp veggies in a flavorful sauce that's been kicked up with picante sauce.
Ingredients
1 tablespoon cornstarch
0.75 cup Pace® Picante Sauce
2 tablespoons soy sauce
1 teaspoon sugar
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves, cut into cubes
2 cups florets broccoli
1 medium red bell pepper or green bell pepper, cut into 1-inch pieces (about 1 cup)
1 medium onion, cut into wedges
1.333 cups long grain white rice, cooked according to package directions (about 4 cups)
0.75 cup Pace® Picante Sauce
2 tablespoons soy sauce
1 teaspoon sugar
2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves, cut into cubes
2 cups florets broccoli
1 medium red bell pepper or green bell pepper, cut into 1-inch pieces (about 1 cup)
1 medium onion, cut into wedges
1.333 cups long grain white rice, cooked according to package directions (about 4 cups)
Instructions
Stir the cornstarch, picante sauce, soy sauce and sugar in a medium bowl with a fork until it's well mixed and set aside.
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often. Remove the chicken from the skillet and set aside.
Add the remaining oil to the skillet. Add the broccoli, pepper and onion and cook until they're tender-crisp, stirring often.
Stir the cornstarch mixture and add it to the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until chicken is cooked through. Serve the chicken mixture over the rice.
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often. Remove the chicken from the skillet and set aside.
Add the remaining oil to the skillet. Add the broccoli, pepper and onion and cook until they're tender-crisp, stirring often.
Stir the cornstarch mixture and add it to the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until chicken is cooked through. Serve the chicken mixture over the rice.
Szechuan-Style Chicken and Broccoli
This sassy stir-fry allows you to make great take-out right in your own kitchen. It features chicken and lots of crisp veggies in a flavorful sauce that's been kicked up with pican...
Directions
Print
Stir the cornstarch, picante sauce, soy sauce and sugar in a medium bowl with a fork until it's well mixed and set aside.Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often. Remove the chicken from the skillet and set aside.Add the remaining oil to the skillet. Add the broccoli, pepper and onion and cook until they're tender-crisp, stirring often.Stir the cornstarch mixture and add it to the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until chicken is cooked through. Serve the chicken mixture over the rice.
Ingredients
1 tablespoon cornstarch0.75 cup Pace® Picante Sauce2 tablespoons soy sauce1 teaspoon sugar2 tablespoons vegetable oil1 pound skinless, boneless chicken breast halves, cut into cubes2 cups florets broccoli1 medium red bell pepper or green bell pepper, cut into 1-inch pieces (about 1 cup)1 medium onion, cut into wedges1.333 cups long grain white rice, cooked according to package directions (about 4 cups)
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