INGREDIENTS

INSTRUCTIONS

(We use much less meat than this; either 1 whole chicken breast or 1/2 lb.
ground turkey or ground chicken.) Cut chicken into 1-inch cubes. Combine
picante sauce, soy sauce, water, cornstarch and sugar in small bowl; set
aside. Heat 2 T. of the oil in wok or large skillet over medium high heat.
Add chicken and stir-fry 3 to 4 minutes or until cooked through. Remove
with slotted spoon. Add remaining oil onion, garlic and ginger to skillet;
stir-fry 30 seconds. Add broccoli and peppers; stir-fry 3 minutes or until
vegetables are crisp-tender. Add chicken and picante sauce mixture;
stir-fry about 1 minute or until sauce thickens.
I don't cook the meat and vegetables separately. It takes a little longer,
but there are less dishes to wash and you only need 2 T. oil. I cook the
garlic and ginger for a few seconds before throwing the meat in. I cook the
meat for 20 or 30 seconds, and then throw in the vegetables one at a one at
a time, stirring 5 or 6 seconds between each addition. I cook everything
for 5 or 6 minutes, stirring, of course. Then I pull everything up on the
sides of the wok and pour the sauce in the center, stirring the sauce until
thickened. Then I stir everything together for a minute or two. It's done.
I use high on my stove when cooking with my wok on a fire-ring. This is
easy and delicious and lower in sodium than many of the bottled sauces.
This recipe is from the Pace Picante Sauce 40th Anniversary Recipe
Collection. Tish in Wichita FROM:
LETITIA MACFARLANE (MFRJ25B) Formatted by Elaine Radis
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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