Billys Szechuan Style Chicken And Broccoli With Mushrooms Food

SPICY SZECHUAN STIR-FRY

Steps:

• Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir-fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir-fry for 1 more minute.

BROCCOLI STIR-FRY WITH CHICKEN AND MUSHROOMS

Steps:

• Put a large, deep skillet over medium-high heat. When it's hot, add half the oil, swirl it around, and immediately add half the garlic and ginger. Cook for 15 seconds, stirring, then add the broccoli, mushrooms and all but a sprinkling of the scallions. Raise heat to high, and cook, stirring, until mushrooms release their water and broccoli is bright green and beginning to brown, 3 to 5 minutes.
• Sprinkle with salt; add 1 cup water. Stir and cook until almost all liquid evaporates and broccoli is almost tender, another minute or two more, then transfer everything to a plate.
• Turn heat to medium, add remaining oil, then remaining garlic and ginger. Stir, then add chicken and turn heat to high. Cook, stirring occasionally, until chicken has lost its pink color, three to five minutes.
• Turn heat to medium. Return broccoli, mushrooms and juices to the pan, and stir. Add soy sauce, sprinkle with more salt and some pepper; add a little more water if mixture is dry. Raise heat to high and cook, stirring occasionally, until liquid is reduced slightly and you've scraped up all the bits of chicken. Taste and adjust seasoning, garnish with remaining scallion and serve.

SZECHUAN-STYLE CHICKEN AND BROCCOLI

Steps:

• Cut chicken into 1" cubes and brown lightly in oil in skillet. Place in slow cooker.
• Stir in remaining ingredients.
• Cover, cook on high 1 - 1/2 hours or on low 2 - 3 hours.

BILLY'S SZECHUAN-STYLE CHICKEN AND BROCCOLI WITH MUSHROOMS

Steps:

• Stir the cornstarch, salsa, chicken stock, soy sauce, sugar, garlic powder and ginger powder in a medium bowl with a fork until it's well mixed and set aside.
• Heat 1½ Tablespoons oil in a 12-inch skillet over medium-high heat. Add the chicken cubes and cook until they start to brown, stirring often. Remove the chicken from the skillet and set aside.
• Add 1 more Tablespoon of oil to the skillet. Add the fresh ginger, onion, garlic, and mushrooms cook for two minutes. Add broccoli and bell pepper and cook until they are 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.
• Add sesame oil and stir.
• Serve over the rice.