Stir Fry Chicken Szechuan Style

Course : Chinese
Serves: 4
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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
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.

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