BILLY’S SZECHUAN-STYLE CHICKEN AND BROCCOLI WITH MUSHROOMS

READY IN: 30mins

INGREDIENTS

  • 1 1⁄2 tablespoonscornstarch
  • 3⁄4 cupsalsa
  • 3⁄4 cupchicken stock
  • 3tablespoonssoy sauce
  • 1teaspoonsugar
  • 3⁄4 teaspoongarlic powder
  • 3⁄4 teaspoonginger powder
  • 1 1⁄2 tablespoonsvegetable oil
  • 1lbchicken breast, skinless, boneless, cut into cubes
  • 1tablespoonvegetable oil
  • 3tablespoonsfresh ginger, minced
  • 1mediumonion, cut into wedges
  • 4garlic cloves, minced
  • 2 1⁄2 cupsbutton mushrooms, quartered
  • 2cupsbroccoli florets
  • 1mediumred bell pepper, cut into 1-inch pieces
  • 2teaspoonssesame oil
  • 1 1⁄3 cupslong grain white rice, cooked according to package directions(about 4 cups)

    • NUTRITION INFO

    Serving Size: 1 (441) g

    Servings Per Recipe:4

    Calories: 619.1

    Calories from Fat 204 g 33 %

    Total Fat 22.8 g 35 %

    Saturated Fat 4.8 g 23 %

    Cholesterol 74 mg 24 %

    Sodium 1200.3 mg 50 %

    Total Carbohydrate68.6 g 22 %

    Dietary Fiber 3.5 g 14 %

    Sugars 7 g 27 %

    Protein 34.8 g 69 %

    DIRECTIONS

  • Stir the cornstarch, salsa, chicken stock, soy sauce, sugar, garlic powder and ginger powder in a medium bowl with a fork until it’s well mixed and set aside.
  • Heat 1½ Tablespoons oil in a 12-inch skillet over medium-high heat. Add the chicken cubes and cook until they start to brown, stirring often. Remove the chicken from the skillet and set aside.
  • Add 1 more Tablespoon of oil to the skillet. Add the fresh ginger, onion, garlic, and mushrooms cook for two minutes. Add broccoli and bell pepper and cook until they are 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.
  • Add sesame oil and stir.
  • Serve over the rice.

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