Stir Fry Chicken Szechuan Style

45 minutes Prep: 30 minutes Cook: 15 minutes

708 calories per serving view nutrition facts

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1	pound	chicken	cut in 1x2 inch slices
1	pound	bok choy	or chinese cabbage, cut into bite size pieces
1	teaspoon	ginger root	chopped
1	teaspoon	garlic	chopped
1	tablespoon	bean paste	or hot bean paste
1	each	scallions, spring or green onions	cut 1/4 inch
1/4	teaspoon	salt
1/2	cup	chicken broth

Marinate chicken 20 min in
1	tablespoon	soy	thin
2	teaspoons	cornstarch
1/2	teaspoon	sugar
1	teaspoon	rice wine
2	teaspoons	vegetable oil

Seasonings
1	teaspoon	rice wine
2	teaspoons	soy	black
1	teaspoon	sugar
1	teaspoon	sesame oil
1	teaspoon	rice vinegar	or brown vineg
1/4	teaspoon	five spice powder
1/2	cup	stock
1	teaspoon	cornstarch	dissolved in
1	tablespoon	water	cold

Marinate chicken.

Set wok over high heat until hot.

Add 2 tablespoons oil.

Sprinkle salt.

Add bok choy.

Stir fry for 1 minute. Add 1/2 cup stock.

Cover and cook for 3 minutes.

Remove to serving plate and set aside.

Heat wok.

Add 2 tablespoons oil.

Add ginger, garlic, and hot bean paste.

Add chicken.

Stir fry for 2 minutes until slightly brown.

Add in all the seasonings.

Pour in stock.

Cover and cook for 1 minute.

Stir in cornstarch to thicken.

Remove and place on top of the bok choy.

Sprinkle scallions on top and serve.

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Serving Size 611g

Amount per Serving

Calories 708 49% of calories from fat