Billys Szechuan Style Chicken And Broccoli With Mushrooms Recipes

SZECHUAN NOODLES WITH CHICKEN AND BROCCOLI

Steps:

• Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan, skin side up. Rub the tops with olive oil and sprinkle liberally with salt and pepper. Roast for 35 minutes, until cooked through. Set aside until cool enough to handle. Remove the meat from the bones and discard the skin and bones. Shred the chicken in large bite-sized pieces and set aside.
• Meanwhile, bring a large pot of salted water to a boil and blanch the broccoli florets for 2 minutes. Drain and immediately immerse in a bowl of ice water to stop the cooking and set the color. Drain and set aside.
• Place the garlic, ginger, vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, 1/2 teaspoon black pepper and the cayenne pepper in a food processor fitted with a steel blade and puree until smooth. Set aside.
• Add a splash of olive oil to a large pot of boiling salted water and cook the spaghetti according to the directions on the package. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with the sauce. Add the scallions, peppers, chicken and broccoli and toss well. Serve warm or at room temperature.

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.

SZECHUAN BROCCOLI (CHINESE)

Steps:

• In a bowl combine soy sauce, vinegar & sugar, then set aside.
• In a skillet over medium heat, add sesame seeds & cook for 1 minute, then remove seeds & set aside.
• To the skillet add oil, red pepper, ginger & garlic & cook for 30 seconds, then add broccoli & cook for another minute.
• Add soy mixture, then cover the pan & cook for 2 minutes, before sprinkling the sesame seeds over the broccoli & serving.

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.