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Stir Fry Chicken Szechuan Style

Recipe name:
Stir Fry Chicken Szechuan Style

Recipe category:
Rice

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Recipe details:

-INGREDIENTS - 1 pound Chicken -- cut in 1x2" 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 Scallion -- cut 1/4" 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 wine 2 teaspoons Oil -SEASONINGS - 1 teaspoon wine 2 teaspoons Black soy 1 teaspoon Sugar 1 teaspoon Sesame oil 1 teaspoon vinegar -- or brown vineg 1/4 teaspoon Five spice powder 1/2 cup Stock 1 teaspoon Cornstarch -- dissolved in 1 tablespoon -cold water 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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Stir Fry Chicken Szechuan Style

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