Stir-fry Chicken Szechuan Style
| 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 | t | Ginger root, chopped |
| 1 | t | Garlic, chopped |
| 1 | T | Bean paste, or hot bean |
| paste | ||
| 1 | Scallion, cut 1/4" | |
| 1/4 | t | Salt |
| 1/2 | c | Chicken stock |
| 1 | T | Thin soy |
| 2 | t | Cornstarch |
| 1/2 | t | Sugar |
| 1 | t | Rice wine |
| 2 | t | Oil |
| 1 | t | Rice wine |
| 2 | t | Black soy |
| 1 | t | Sugar |
| 1 | t | Sesame oil |
| 1 | t | Rice vinegar, or brown vineg |
| 1/4 | t | Five spice powder |
| 1/2 | c | Stock |
| 1 | t | Cornstarch, dissolved in |
| 1 | T | cold water |
INSTRUCTIONS
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. Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 133
Calories From Fat: 49
Total Fat: 5.6g
Cholesterol: 2.8mg
Sodium: 1251.5mg
Potassium: 654.4mg
Carbohydrates: 17g
Fiber: 2.1g
Sugar: 8.5g
Protein: 6.1g