Stir Fry Chicken Szechuan Style
Submitted by grannapam
Soy-marinated chicken wok-seared with hot bean paste, ginger, garlic, and five spice, then served over steamed bok choy. An authentic Szechuan stir-fry with fiery, aromatic flavor.
YIELD
2 servingsPREP
30 minCOOK
15 minREADY
45 minIf you like your chicken with some serious kick, Szechuan style is the way to go.
The chicken gets a 20-minute marinade in soy, rice wine, and cornstarch that tenderizes and coats each piece. Then it hits a ripping-hot wok with ginger, garlic, and hot bean paste for a flavor combination that’s equal parts fiery and fragrant.
A bed of steamed bok choy underneath soaks up the glossy sauce spiked with five spice powder, sesame oil, and rice vinegar. It’s bold, balanced, and built layer by layer.
Pro Tips
- Use doubanjiang (fermented chili bean paste) for the most authentic Szechuan flavor. Regular bean paste works, but the spicy version is what makes this dish sing
- Cook the bok choy first and set it aside. It wilts fast and acts as both a bed and a flavor sponge for the chicken
- Dissolve the cornstarch in cold water before adding it to the wok. Dumping it in dry creates lumps that won’t disappear
Ingredients
Directions
Marinate chicken.
Set wok over high heat until hot.
Add 2 tablespoons oil.
Sprinkle salt.
Add bok choy.
Stir fry for 1 minute. Add ½ 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.
Comments
