Stir Fry Chicken Szechuan Style

Name: Stir Fry Chicken Szechuan Style
Yield: 2
Cuisine: Fusion
Ingredients: chicken; bok choy; ginger root; garlic; bean paste; scallions, spring or green onions; salt; chicken broth; soy; cornstarch; sugar; rice wine; vegetable oil; rice wine; soy; sugar; sesame oil; rice vinegar; chinese five spice powder; stock; cornstarch; water

Yield

2 servings

Prep

30 min

Cook

15 min

Ready

45 min

Trans-fat Free, Good source of fiber

Ingredients

Amount	Measure	Ingredient	Features
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

Ingredients

Amount	Measure	Ingredient	Features
453.6	g	chicken cut in 1x2 inch slices
453.6	g	bok choy or chinese cabbage, cut into bite size pieces
5	ml	ginger root chopped
5	ml	garlic chopped
15	ml	bean paste or hot bean paste	*
1	each	scallions, spring or green onions cut 1/4 inch
1.3	ml	salt
118	ml	chicken broth

Marinate chicken 20 min in
15	ml	soy thin	*
1E+1	ml	cornstarch
2.5	ml	sugar
5	ml	rice wine
1E+1	ml	vegetable oil

Seasonings
5	ml	rice wine
1E+1	ml	soy black	*
5	ml	sugar
5	ml	sesame oil
5	ml	rice vinegar or brown vineg
1.3	ml	chinese five spice powder	*
118	ml	stock
5	ml	cornstarch dissolved in
15	ml	water cold