Stir-fry chicken szechuan style

Yield: 4 servings

Measure 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




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.

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