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Stir Fry Chicken Szechuan Style

 

56

Yield

2

servings

Prep

30

min

Cook

15

min

Ready

45

min

Trans-fat Free, Good source of fiber
 

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

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?

 

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