Stir-fry chicken szechuan style
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken; cut in 1x2\" slices |
| 1 | pounds | 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 | Scallion; cut 1/4\" | |
| ¼ | teaspoon | Salt |
| ½ | cup | Chicken stock |
| 1 | tablespoon | Thin soy |
| 2 | teaspoons | Cornstarch |
| ½ | teaspoon | Sugar |
| 1 | teaspoon | Rice wine |
| 2 | teaspoons | Oil |
| 1 | teaspoon | Rice wine |
| 2 | teaspoons | Black soy |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Sesame oil |
| 1 | teaspoon | Rice vinegar; or brown vineg |
| ¼ | teaspoon | Five spice powder |
| ½ | cup | Stock |
| 1 | teaspoon | Cornstarch; dissolved in cold water |
Directions
INGREDIENTS
MARINATE CHICKEN 20 MIN IN
SEASONINGS
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.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.