STIR FRY CHICKEN SZECHUAN STYLE

Course : Chicken
Serves: 4
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Ingredients:

1 pound Chicken -- cut in 1x2 inch slices
1 pound 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 bunch Scallion -- cut 1/4 inch
1/4 teaspoon Salt
1/2 cup Chicken stock
-----MARINATE CHICKEN 20 MIN IN-----
1 tablespoon Thin soy
2 teaspoons Cornstarch
1/2 teaspoon Sugar
1 teaspoon Rice wine
2 teaspoons Oil
-----SEASONINGS-----
1 teaspoon Rice wine
2 teaspoons Black soy
1 teaspoon Sugar
1 teaspoon Sesame oil
1 teaspoon Rice vinegar -- or brown vineg
1/4 teaspoon Five spice powder
1/2 cup Stock
1 teaspoon Cornstarch -- dissolved in
1 tablespoon -cold water
 

Preparation / Directions:

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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