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CATEGORY CUISINE TAG YIELD
Meats, Grains Chinese Chinese5 4 servings

INGREDIENTS

1 lb Chicken; cut in 1×2" slices
1 lb Bok choy or chinese cabbage
Cut into bite size pieces
1 ts Ginger root; chopped
1 ts Garlic; chopped
1 tb Bean paste; or hot bean paste
1 Scallion; cut 1/4"
1/4 ts Salt
1/2 c Chicken stock
1 tb Thin soy
2 ts Cornstarch
1/2 ts Sugar
1 ts Rice wine
2 ts Oil
1 ts Rice wine
2 ts Black soy
1 ts Sugar
1 ts Sesame oil
1 ts Rice vinegar; or brown vineg
1/4 ts Five spice powder
1/2 c Stock
1 ts Cornstarch; dissolved in cold water

INSTRUCTIONS

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 1/2 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.
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