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
Scale
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