Stir Fry Chicken Szechuan Style
Yield
2 servingsPrep
30 minCook
15 minReady
45 minTrans-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 |
|
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.
