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Cook'n with Betty Crocker 
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Spicy Chicken with Broccoli |
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Serves: 4 Print this Recipe2 whole chicken breasts (about 2 pounds) 2 teaspoons cornstarch 1/2 teaspoon salt 1/4 teaspoon white peppers 1 pound broccoli 3 green onions (with tops) 1 hot green chili or 1 teaspoon dried red pepper flakes 3 tablespoons vegetable oil 2 tablespoons brown bean sauce 2 teaspoons finely chopped garlic 1 teaspoon sugar 1 teaspoon finely chopped ginger root Remove bones and skin from chicken breasts; cut chicken into 2 x 1/2-inch pieces. Toss chicken, cornstarch, salt and white pepper in medium bowl. Cover and refrigerate 20 minutes. Pare outer layer from broccoli. Cut broccoli lengthwise into 1-inch-thick stems; remove flowerets. Cut stems diagonally into 1/4-inch slices. Place broccoli flowerets and stems in boiling water; heat to boiling. Cover and cook 1 minute; drain. Immediately rinse in cold water; drain. Cut green onions diagonally into 1-inch pieces. Remove seeds and membranes from chili. Cut chili into very thin slices. Heat wok until very hot. Add 3 tablespoons vegetable oil; tilt wok to coat side. Add chili, brown bean sauce, garlic, sugar and gingerroot; stir-fry 10 seconds. Add chicken; stir-fry 2 minutes or until chicken is white. Add broccoli and green onions; stir-fry 1 minute or until broccoli is hot. 4 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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