Weight Watchers Slow Cooker Szechuan Chicken and Broccoli Recipe
Weight Watchers Slow Cooker Szechuan Chicken and Broccoli Recipe. Whether you’re an amateur in the kitchen or a seasoned chef, this recipe is a surefire way to bring a touch of Asian flair to your table.
First off, let’s chat ingredients. You’ll need some kitchen staples like boneless skinless chicken breast, bell peppers, and broccoli.
Then there’s the trinity of aromatic goodness: onion, garlic, and ginger. These add that authentic kick you’re after.
We’re not skimping on flavor either, thanks to elements like soy sauce, rice wine, and chili sauce.
Wondering what to pair this with? Think jasmine rice or whole-grain noodles.
Got some tips and tricks? You bet. Prepping your ingredients ahead of time is a game-changer. It makes the cooking process smooth and keeps your kitchen from turning into a ‘chopped’ episode.
Also, if you’re pressed for time, you can opt for pre-cut veggies—no judgment here!
So, if you’ve been stuck in a dinner rut, this recipe is your ticket out. It’s versatile, packed with nutrients.
Weight Watchers Points
3 Points (2022/2023 Plan)
MyWW Points: 3 Blue Plan and 8 Green Plan
3 WW Freestyle Points and 8 Smart Points
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Weight Watchers Slow Cooker Szechuan Chicken And Broccoli
Equipment
- 4 Shallow Serving Bowl
Ingredients
- 1½ pounds boneless skinless chicken breast
- 2 teaspoon chili garlic sauce
- 1½ teaspoon Szechuan peppercorn crushed
- 1 tablespoon cornstarch
- 4 teaspoon canola oil
- 1 medium onion thickly sliced
- 3 cloves garlic minced
- 2 teaspoon fresh ginger peeled and minced
- 1 cup reduced-sodium chicken broth
- 5 tablespoon reduced-sodium soy sauce
- ¼ cup Chinese rice wine
- 1 medium red bell pepper thickly sliced
- 1 medium orange bell pepper thickly sliced
- 3 cups small broccoli florets
- 3 medium sliced scallions optional
- 2 sprigs fresh cilantro optional
Instructions
- In a large skillet, heat 2 teaspoons of oil over medium-high heat.
- Sprinkle peppercorns over the chicken pieces.
- Dust the chicken with cornstarch
- Place the chicken in the skillet.
- Cook the chicken until it's golden, about 3-4 minutes on each side.
- Move the cooked chicken to a slow cooker.
- In the same skillet, heat another 2 teaspoons of oil over medium-high heat.
- Add onion, garlic, and ginger.
- Stir and cook until the onion is lightly browned, which should take about 6 minutes.
- Add broth to the skillet.
- Bring the broth to a boil while scraping the browned bits from the bottom.
- Move this broth mixture into the slow cooker with the chicken.
- Add soy sauce, rice wine, and chili sauce to the slow cooker. Stir to mix.
- Cover the slow cooker. Cook on the Low setting for 2 hours
- Add bell peppers to the slow cooker. Cover it again. Cook until the chicken and vegetables are tender. This takes 1–2 hours on High or 2–4 hours on Low.
- Place broccoli in a steamer basket over 1 inch of boiling water in a medium saucepan.
- Cover the saucepan. Cook the broccoli until it's crisp-tender, about 3 minutes.
- Add the steamed broccoli to the chicken mixture in the slow cooker. Stir it all together.
- Divide the chicken-vegetable mixture into 4 large shallow bowls. Sprinkle with scallions and cilantro leaves.
Notes
Nutrition
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