*  Exported from  MasterCook  *
 
                    SZECHUAN-STYLE CHICKEN AND BROCCOLI
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese                          Beef
                 Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Chicken breasts* -- split; boned and ski
      1/3  cup           PACE picante sauce
   20      milliliters   Garlic -- minced
    2      tablespoons   Soy sauce
    1      tablespoon    Ginger -- shredded
    1      tablespoon    Water
    1      tablespoon    Cornstarch
    1 1/2  cups          Broccoli flowerets
      1/2  teaspoon      Sugar
    1                    Red pepper
    3      tablespoons   Vegetable oil
    1                    Onion -- thin wedges
 
 (We use much less meat than this; either 1 whole chicken breast or 1/2 lb. ground
turkey or ground chicken.) Cut chicken into 1-inch cubes. Combine picante sauce,
soy sauce, water, cornstarch and sugar in small bowl; set aside. Heat 2 T. of the
oil in wok or large skillet over medium high heat. Add chicken and stir-fry 3 to
4 minutes or until cooked through.
 Remove with slotted spoon. Add remaining oil onion, garlic and ginger to skillet;
stir-fry 30 seconds. Add broccoli and peppers; stir-fry 3 minutes or until
vegetables are crisp-tender. Add chicken and picante sauce mixture; stir-fry
about 1 minute or until sauce thickens.
 
   I don't cook the meat and vegetables separately. It takes a little longer, but
 there are less dishes to wash and you only need 2 T. oil. I cook the garlic and
 ginger for a few seconds before throwing the meat in.
 I cook the meat for 20 or 30 seconds, and then throw in the vegetables one at a
one at a time, stirring 5 or 6 seconds between each addition. I cook everything
for 5 or 6 minutes, stirring, of course. Then I pull everything up on the sides
of the wok and pour the sauce in the center, stirring the sauce until thickened.
Then I stir everything together for a minute or two. It’s done. I use high on my
stove when cooking with my wok on a fire-ring. This is easy and delicious and
lower in sodium than many of the bottled sauces. This recipe is from the Pace
Picante Sauce 40th Anniversary Recipe Collection.  Tish in Wichita FROM:
 
  LETITIA MACFARLANE (MFRJ25B) Formatted by Elaine Radis
 
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