Try this Spicy Chicken with Broccoli recipe, or contribute your own.Suggest a better description
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 2 tablespoons vegetable oil; tilt wok to coat side. Add chili, brown bean sauce, garlic, sugar, and ginger root; 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. Makes 4 servings. Original recipe called for 3 tablespoons vegetable oil. Two were more than enough, and I may cut it back to 1 tablespoon since my stir-fry pan is nonstick. I also could not find brown bean sauce, so I used black bean sauce. Instead of chili or red pepper flakes, I sprinkled in about 1/4 teaspoon ground red pepper (just sprinkled in, use to your taste). WW- 5 points. Recipe by: Betty Crockers New Chinese Cookbook, ISBN 0-13-08325-5 Posted to MC-Recipe Digest V1 #817 by email@example.com (Shermeyer-Gail) on Sep 28, 1997
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|Serving Size: 1 Serving (255g)|
|Recipe Makes: 4|
|Calories from Fat: 76 (32%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 78.4mg||24 %|
|Sodium 125mg||4 %|
|Potassium 687.9mg||18 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 10g|
|Protein 27.7g||40 %|
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Calories per serving: 237
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