Szechuan Chicken with Broccoli and Red Peppers is a lively, flavor-packed slow‑cooker twist on traditional Szechuan stir‑fry. This dish combines the cozy simplicity of slow cooking with the bold, spicy flavors of classic Szechuan fare. It brings together tender chicken, crisp broccoli, and vibrant red bell pepper pieces in a savory, slightly sweet sauce made with picante, garlic, soy, and a hint of sugar. It’s a cozy, fuss‑free meal that simmers gently to meld its flavors together beautifully—ideal for busy evenings or meal prep.
Why You’ll Love This Szechuan Chicken with Broccoli and Red Peppers
This recipe delivers on both ease and flavor. It turns everyday ingredients into a saucy, satisfying dinner with minimal prep. Whether you’re feeding a crowd or planning ahead for leftovers, this dish is sure to become a household favorite.
Ingredients
- 2 whole boneless, skinless chicken breasts (note: doubled here for 7 servings; try tripling next time for extras!)
- Oil (avocado oil preferred)
- ½ cup picante sauce
- ½ teaspoon sugar
- 2 tablespoons soy sauce
- 2 garlic cloves, minced
- ½ teaspoon ground ginger
- 2 cups broccoli florets
- 1 medium red bell pepper, chopped into 1-inch chunks
- Canned baby corn (optional)
Step‑by‑Step: How to Make Szechuan Chicken with Broccoli and Red Peppers
- Cut the chicken into 1‑inch cubes and lightly brown in oil using a skillet.
- Transfer chicken to a slow cooker.
- Stir in picante sauce, sugar, soy sauce, minced garlic, and ground ginger.
- Add broccoli, red bell pepper, and optional baby corn.
- Cover and cook on High for 1–1.5 hours or Low for 2–3 hours.
- To retain more crunch, stir in the broccoli and bell peppers midway through the cooking time.
- If desired, create a thicker gravy by pushing ingredients to the side and stirring in a flour‑and‑water slurry until thickened.
- Serve over rice—pre‑cooked brown rice or quinoa works wonderfully, as shown in your photo.
Helpful Tips
- Browning the Chicken: Adds depth of flavor. Make sure to brown lightly, not overcook.
- Vegetables: Add broccoli and peppers halfway through if you prefer extra crunch.
- Adjusting Heat: Picante sauce offers moderate spice. Throw in extra chili flakes or Sichuan peppercorns for more heat.
- Thickening: For a richer sauce, use cornstarch instead of flour for a gooey texture.
Substitutions and Variations
- Chicken Options: Use tofu, shrimp, or beef instead of chicken for a different twist.
- Sauce Swaps: Replace picante sauce with hoisin or chili-garlic sauce, adjusting sugar and soy to balance flavors.
- Extra Veggies: Add mushrooms, snap peas, or carrots for extra texture and nutrition.
- Low‑Sodium Variation: Use low-sodium soy sauce and reduce or omit sugar for a lighter version.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container—will stay fresh up to 4 days.
- Reheating: Warm gently on the stovetop or in the microwave, adding a bit of water or broth to refresh the sauce.
- Freezing: Store in a freezer-safe container for up to two months, and thaw overnight in the fridge before reheating.
Nutritional Information (Approximate)
For a generous 1 cup serving:
- Calories: ~ 179 kcal
- Fat: ~ 8.5 g
- Carbohydrates: ~ 9.3 g
- Protein: ~ 15.9 g
½‑cup portion (lighter serving):
- Calories: ~ 90 kcal
- Fat: ~ 4.25 g
- Carbs: ~ 4.65 g
- Protein: ~ 7.94 g
For a more substantial meal with rice:
- A single serving, paired with spicy vegetable rice, contains approximately 420 calories.
Serving Suggestions
- Serve over quinoa, brown rice, or fluffy white rice for a nutritious and hearty foundation.
- Top with fresh cilantro or sliced green onions for a burst of bright flavor.
- Add toasted peanuts or sesame seeds for crunch.
- Squeeze a lime wedge over the top to brighten and balance the spice.
Frequently Asked Questions About Szechuan Chicken with Broccoli and Red Peppers
Q: Is it okay to substitute chicken thighs for breasts?
Absolutely! Thighs bring a juicier, richer flavor and work just as well in this dish.
Q: How spicy is the recipe?
The spiciness varies based on the picante sauce used, often leaning toward mild. Feel free to boost the heat with chili flakes or Szechuan pepper.
Q: Can I cook this on the stovetop instead of slow-cooking?
Definitely. Brown the chicken, sauté the veggies, then add the sauce and simmer until everything is tender and well combined.
Q: What thickener works best?
Cornstarch provides a silky finish, but a flour-water mixture can also get the job done.
Q: Is this recipe gluten-free?
Yes—if you use gluten-free soy sauce or tamari, and check that your picante sauce is gluten-free certified.
Conclusion
Thank you so much for exploring this Szechuan Chicken with Broccoli and Red Peppers recipe! It’s one of my all-time favorites—effortless to prepare yet bursting with bold flavors and colorful veggies. From the sweet‑savory sauce to the tender chicken and fresh peppers, every bite feels comforting and satisfying. I hope you enjoy making it as much as I do—whether it’s for a cozy family dinner or a batch‑cooked lunch for the week. Here’s to easy cooking that doesn’t skimp on taste. Happy cooking, and welcome to our community of food lovers—enjoy the dish!
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Szechuan Chicken with Broccoli and Red Peppers
- Total Time: 2 hours 10 minutes
- Yield: 4 servings 1x
Description
A bold and savory slow-cooker recipe, Szechuan Chicken with Broccoli and Red Peppers features tender chicken, vibrant veggies, and a sweet-spicy sauce. It’s simple to make and perfect for meal prep or busy weeknights.
Ingredients
2 boneless, skinless chicken breasts
Oil (avocado oil preferred)
½ cup picante sauce
½ tsp sugar
2 tbsp soy sauce
2 garlic cloves, minced
½ tsp ground ginger
2 cups broccoli florets
1 medium red bell pepper, chopped into 1-inch chunks
Canned baby corn (optional)
Instructions
- Cut the chicken into 1‑inch cubes and lightly brown in oil using a skillet.
- Transfer chicken to a slow cooker.
- Stir in picante sauce, sugar, soy sauce, minced garlic, and ground ginger.
- Add broccoli, red bell pepper, and optional baby corn.
- Cover and cook on High for 1–1.5 hours or Low for 2–3 hours.
- To retain more crunch, stir in the broccoli and bell peppers midway through the cooking time.
- If desired, create a thicker gravy by pushing ingredients to the side and stirring in a flour‑and‑water slurry until thickened.
- Serve over rice—pre‑cooked brown rice or quinoa works wonderfully, as shown in your photo.
Notes
For a thicker sauce, use cornstarch instead of flour. Adjust heat by adding chili flakes or Szechuan peppercorns. Chicken thighs can be used for more flavor.
- Prep Time: 10 minutes
- Cook Time: 2 hours (Low setting)
Nutrition
- Serving Size: 1 cup
- Calories: 179 kcal
- Sugar: 3.1 g
- Carbohydrates: 9.3 g
- Protein: 15.9 g