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  • Stir Fry Chicken Szechuan Style

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    Stir Fry Chicken Szechuan Style
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lb Chicken, cut in 1x2" slices
    • 1 lb Bok choy or possibly chinese cabbage
    •     Cut into bite size pcs
    • 1 tsp Ginger root, minced
    • 1 tsp Garlic, minced
    • 1 Tbsp. Bean paste, or possibly warm bean paste
    • 1 x Scallion, cut 1/4"
    • 1/4 tsp Salt
    • 1/2 c. Chicken stock
    • 1 Tbsp. Thin soy
    • 2 tsp Cornstarch
    • 1/2 tsp Sugar
    • 1 tsp Rice wine
    • 2 tsp Oil
    • 1 tsp Rice wine
    • 2 tsp Black soy
    • 1 tsp Sugar
    • 1 tsp Sesame oil
    • 1 tsp Rice vinegar, or possibly brown vineg
    • 1/4 tsp Five spice pwdr
    • 1/2 c. Stock
    • 1 tsp Cornstarch, dissolved in
    • 1 Tbsp. - cool water

    Directions

    1. Marinate chicken.
    2. Set wok over high heat till warm. Add in 2 Tbsp. oil. Sprinkle salt.
    3. Add in bok choy. Stir fry for 1 minute. Add in 1/2 c. stock. Cover and cook for 3 min. Remove to serving plate and set aside.
    4. Heat wok. Add in 2 Tbsp. oil. Add in ginger, garlic, and warm bean paste.
    5. Add in chicken. Stir fry for 2 min till slightly brown.
    6. Add all the seasonings. Pour in stock. Cover and cook for 1 minute.
    7. Stir in cornstarch to thicken.
    8. Remove and place on top of the bok choy. Sprinkle scallions on top and serve.

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