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Stir Fry Chicken Szechuan Style

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Submitted by grannapam

YIELD

2 servings

PREP

30 min

COOK

15 min

READY

45 min

Ingredients

1 453.6
POUND G CHICKEN
cut in 1x2 inch slices
1 453.6
POUND G BOK CHOY
or chinese cabbage, cut into bite size pieces
1 5
TEASPOON ML GINGER ROOT
chopped
1 5
TEASPOON ML GARLIC
chopped
1 15
TABLESPOON ML BEAN PASTE
or hot bean paste *
1 1
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
cut 1/4 inch
¼ 1.3
TEASPOON ML SALT
½ 118
CUP ML CHICKEN BROTH
Marinate chicken 20 min in
1 15
TABLESPOON ML SOY
thin *
2 10
TEASPOONS ML CORNSTARCH
½ 2.5
TEASPOON ML SUGAR
1 5
TEASPOON ML RICE WINE
2 10
TEASPOONS ML VEGETABLE OIL
Seasonings
1 5
TEASPOON ML RICE WINE
2 10
TEASPOONS ML SOY
black *
1 5
TEASPOON ML SUGAR
1 5
TEASPOON ML SESAME OIL
1 5
TEASPOON ML RICE VINEGAR
or brown vineg
¼ 1.3
TEASPOON ML CHINESE FIVE SPICE POWDER *
½ 118
CUP ML STOCK
1 5
TEASPOON ML CORNSTARCH
dissolved in
1 15
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 611g (21.6 oz)
Amount per Serving
Calories 597 39% 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?
Trans-fat Free, Good source of fiber
 
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