Stir Fry Chicken Szechuan Style
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)