Don't miss another issue…      Subscribe

Stir Fry Chicken Szechuan Style















Trans-fat Free, Good source of fiber


1 pound chicken
cut in 1x2 inch slices
1 pound bok choy
or chinese cabbage, cut into bite size pieces
1 teaspoon ginger root
1 teaspoon garlic
1 tablespoon bean paste
or hot bean paste
1 each scallions, spring or green onions
cut 1/4 inch
¼ teaspoon salt
½ cup chicken broth
Marinate chicken 20 min in
1 tablespoon soy
2 teaspoons cornstarch
½ teaspoon sugar
1 teaspoon rice wine
2 teaspoons vegetable oil
1 teaspoon rice wine
2 teaspoons soy
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon rice vinegar
or brown vineg
¼ teaspoon chinese five spice powder
½ cup stock
1 teaspoon cornstarch
dissolved in
1 tablespoon water


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.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 611g (21.6 oz)
Amount per Serving
Calories 59739% of calories from fat
 % Daily Value *
Total Fat 26g 39%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 206mg 69%
Sodium 836mg 35%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 10%
Sugars g
Protein 145g
Vitamin A 207% Vitamin C 174%
Calcium 29% Iron 28%
* based on a 2,000 calorie diet How is this calculated?


The Healthy Recipe

Health and nutrition news that’s easy to digest…
Grilled Low-fat chicken breast with mash and green beans

Chickens are better bred and better fed, recent study shows

A recent study conducted about chicken meat in Australia revealed some astonishing results.

Home-made chicken fingers, lower fat and sodium than take-out

Take out chicken, too much of a good thing?

Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

Grilled Low-fat skinless chicken breast with grilled vegetables

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

Chicken Udon Noodle Soup

Is it the Chicken or the Soup?

Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

Grilled Low-fat chicken breast with mash and green beans

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

More breaking news


Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed