Preparation:
To prepare Szechuan sauce: Whisk broth, tomato paste, vinegar, sugar, soy sauce, sesame oil, cornstarch, coriander, black pepper and crushed red pepper in a small bowl.
To prepare chicken: Combine chicken, rice wine (or sherry), soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.
Heat a 14-inch flat-bottomed wok or large skillet over high heat. Add oil into the pan, then add ginger and onion.
Stirfry for about 30 seconds. Then add the chicken mixture. Cook until the chicken begins to brown, about 2 minutes. Continue stir-frying until the chicken is lightly browned on all sides, another 1 to 2 minutes. Add broccoli, peanuts, and bell pepper and stir-fry for 1 minute. Now stir the Szechuan sauce into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute. Transfer to a serving dish and sprinkle with scallions. Serve immediately.
Nutritional Info :
Entire recipe makes 4 servings
Serving size is 1 cup
PER SERVING: 233 calories; 10g fat; 11g carbohydrates; 28g protein; 4g fiber
