Spicy Chicken with Broccoli

Serves: 4
Total Calories: 205


2 whole chicken breasts (about 2 pounds)
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon white pepper
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.

Nutritional Facts:

Serves: 4
Total Calories: 205
Calories from Fat: 97

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