Stir Fry Chicken Szechuan Style
56
56
Ingredients
| 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 |
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
chicken broth
|
|
| Marinate chicken 20 min in | |||
| 1 | tablespoon |
soy
thin |
* |
| 2 | teaspoons |
cornstarch
|
|
| ½ | 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 |
|
| ¼ | teaspoon |
chinese five spice powder
|
* |
| ½ | cup |
stock
|
|
| 1 | teaspoon |
cornstarch
dissolved in |
|
| 1 | tablespoon |
water
cold |
|
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.
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?
