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STIR FRY CHICKEN SZECHUAN STYLE

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound Chicken -- cut in

  3. 1x2" slices

  4. 1 pound Bok choy or chinese cabbage

  5. Cut into bite size pieces

  6. 1 teaspoon Ginger root -- chopped

  7. 1 teaspoon Garlic -- chopped

  8. 1 tablespoon Bean paste -- or hot bean paste

  9. 1 Scallion -- cut 1/4"

  10. 1/4 teaspoon Salt

  11. 1/2 cup Chicken stock

  12. --MARINATE CHICKEN 20 MIN IN--

  13. 1 tablespoon Thin soy

  14. 2 teaspoons Cornstarch

  15. 1/2 teaspoon Sugar

  16. 2 teaspoons Oil

  17. --SEASONINGS--

  18. 1 teaspoon Rice wine

  19. 2 teaspoons Black soy

  20. 1 teaspoon Sugar

  21. 1 teaspoon Sesame oil

  22. 1 teaspoon Rice vinegar -- or brown vineg

  23. 1/4 teaspoon Five spice powder

  24. 1/2 cup Stock

  25. 1 teaspoon Cornstarch -- dissolved in

  26. 1 tablespoon -cold water

Instructions Jump to Ingredients ↑

  1. Marinate chicken.

  2. 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.

  3. Heat wok. Add 2 tablespoons oil. Add ginger, garlic, and hot bean paste. Add chicken. Stir fry for 2 minutes until slightly brown.

  4. Add in all the seasonings. Pour in stock. Cover and cook for 1 minute. Stir in cornstarch to thicken.

  5. Remove and place on top of the bok choy. Sprinkle scallions on top and serve.

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