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Source: Pace Recipes

Pace® Szechuan-Style Chicken and Broccoli

Chicken, broccoli, onion and peppers are stir-fried and then coated with a kicked-up sauce featuring Pace® Picante Sauce, soy sauce and sugar, to be served over hot cooked rice.

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Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
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1 tbsp. cornstarch
3/4 cup Pace® Picante Sauce
2 tbsp. soy sauce
1 tsp. sugar
2 tbsp. vegetable oil
1 lb. skinless, boneless chicken breasts, cut into cubes
2 cups broccoli flowerets
1 medium green or red pepper, cut into 1-inch pieces (about 1 cup)
1 medium onions, cut into wedges
4 cups hot cooked rice

Stir the cornstarch, picante sauce, soy and sugar in a medium bowl until it's smooth and set it aside.

Heat half the oil in 12-inch skillet over medium-high heat. Add the chicken and stir-fry until it's well browned. Remove the chicken from the skillet.

Add the remaining oil. Add the broccoli, pepper and onion and stir-fry until they're tender-crisp.

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 over the rice.

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