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Source: Campbell's Recipes
Tagged With: 4 servings (about 1 1/2 cups each)
Szechuan-Style Chicken and Broccoli
This sassy stir-fry allows you to make great take-out right in your own kitchen.  It features chicken and lots of crisp veggies in a flavorful sauce that's been kicked up with picante sauce.
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Serves: 4 servings (about 1 1/2 cups each)
Prep Time: 25 minutes
Cook Time: 25 minutes
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1 tablespoon cornstarch
3/4 cup Pace® Picante Sauce
2 tablespoons soy sauce
1 teaspoon sugar
2 tablespoons Vegetable Oil
1 pound skinless, boneless chicken breast half, cut into cubes
2 cups broccoli florets
1 medium green or red pepper, cut into 1-inch pieces (about 1 cup)
1 medium onion, cut into wedges
1 1/3 cups regular long-grain white rice, cooked according to package directions (about 4 cups)




Stir the cornstarch, picante sauce, soy sauce and sugar in a medium bowl with a fork until it's well mixed and set aside.
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often. Remove the chicken from the skillet and set aside.
Add the remaining oil to the skillet. Add the broccoli, pepper and onion and cook until they're 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. Serve the chicken mixture over the rice.


Notes:
Nutritional Values per Serving using Pace Picante Sauce: Calories 453, Total Fat 10g, Saturated Fat 1g, Cholesterol 67mg, Sodium 961mg, Total Carbohydrate 58g, Dietary Fiber 4g, Protein 31g, Vitamin A 27%DV, Vitamin C 49%DV, Calcium 6%DV, Iron 19%DV

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