Szechuan Chicken with Broccoli and Red Peppers

recipe from Dec 2005 issue of Fix-it and Forget-it slow cooker magic magazine

Ingredients

• 2 whole boneless, skinless chicken  – I doubled the recipe for 7 people – I will triple next time to have leftovers
• oil – I prefer avocado oil
• 1/2 cup picante sauce
• 1/2 teaspoon sugar
• 2 tablespoons soy sauce
• 2 garlic cloves, minced
• 1/2 teaspoon ground ginger
• 2 cups broccoli florets
• canned baby corn (optional)
• 1 medium size red bell pepper cut into 1″ pieces

Directions

1. Cut chicken into 1-inch cubes and brown lightly in oil in skillet. Place in slow cooker.
2. Stir in remaining ingredients
3. Cover and cook on high 1-1.5 hours or low 2-3 hours
4. To make more of a gravy, I pushed all the food to the side and thickened the juices with a mixture of flour and water, stirring constantly.

Serve over rice. – I use pre-cooked brown rice and quinoa (pictured below)