Chinese recipes

Stir Fry Chicken Szechuan Style

Course : Chinese
Serves: 4

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Ingredients:

-----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 medium 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 vinegar

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.

Stir Fry Chicken Szechuan Style

Ingredients:

Preparation / Directions:

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