Spicy szechwan sauteed chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Chicken, boneless; bite size |
| 2 | cups | Broccoli flowerets; cooked |
| 2 | Stalks green onion; chopped | |
| 4 | Slices, ginger root; slivere | |
| 1 | Garlic clove; chopped | |
| 1 | tablespoon | Wine |
| 1 | tablespoon | Soy sauce |
| ¾ | teaspoon | Sugar |
| ¾ | teaspoon | Sesame oil |
| 1 | tablespoon | Hot bean paste or chili sauc |
| ⅓ | teaspoon | Szechwan pepper (optional) |
| 2 | tablespoons | Chicken stock 2-4t |
| ½ | teaspoon | Cornstarch (for thickening) |
| 2 | tablespoons | Oil |
Directions
Heat wok with oil, garlic, ginger over high heat and stir in chicken pieces. Cook for 2-2½ minutes. Add remainder of ingredients except blanched broccoli flowerets and cornstarch, and stir for a further 1-2 minutes. Mix well. Thicken and place chicken in center of a dish with broccoli on each side.