I came across a recipe for Szechaun Tofu with Cauliflower. My family will neither eat tofu nor cauliflower. Yes, I’ve tried Cauliflower many different ways. In fact, happen to love and have received great feedback for this Miso Roasted Cauliflower – but my household jury has spoken. As my husband says, “I detest cauliflower”. I give up. Go ahead and send me your fav recipes, but no promise here that I’ll try. Yet again, I’ve digressed. Back to the aforementioned recipe – it looked good. I have 2 jars of hoisin sauce I need to use up. So how about play around with it and instead Szechaun Chicken with Broccoli. It was delicious. Family enjoyed it. Definitely a keeper to add into the rotation! Got zero complaints about it being a tad spicy, however if you “detest” spicy – eliminate the crushed red pepper. We served it with Orange-Scallion Rice. Paired perfectly!
Now what to do with the left over hoisin sauce? Maybe I’ll try Hoisin Sloppy Joes or Honey Hoisin Pork next week. Stay tuned!
Szechuan Chicken with Broccoli Stir Fry
- 2 lbs chicken (approx. 2 large breasts), cut into thinly sized strips
- 3 tablespoons cornstarch, divided
- 2 tablespoons canola oil
- 1 cup vegetable stock, divided
- 3 tablespoons sodium soy sauce
- 1 tablespoon sherry vinegar
- 1 1/2 teaspoons hoisin sauce
- 3 cups broccoli florets
- 2 cups thinly diagonally sliced celery
- 6 garlic cloves, thinly sliced
- 1 1/2 tablespoons ketchup
- 1/2 teaspoon crushed red pepper (optional)
- 1/2 cup thinly sliced green onions
- Place 7 teaspoons cornstarch in a large bowl. Add chicken; toss to coat. Remove chicken from bowl. Heat oil in a large nonstick skillet over medium-high. Add chicken; stirring frequently cook until just cooked, approx. 6 minutes. Remove to a plate with a slotted spoon.
- Combine remaining 2 teaspoons cornstarch and 1/4 cup stock in a bowl, stirring with a whisk until smooth. Stir in remaining 3/4 cup stock, soy sauce, vinegar, and hoisin.
- Add broccoli to remaining oil in pan; cook 3 minutes or until lightly browned, stirring occasionally. Add celery and garlic; sauté 2 minutes. Add ketchup and pepper; cook 1 minute, stirring to coat. Add stock mixture to pan; bring to a boil. Cook 2 minutes or until liquid is slightly thickened. Add cooked chicken; toss. Top with green onions.
Adapted from cookinglight.com