Stir Fry Chicken Szechwan Style

Recipe Ingredients

1 lb	454g / 16oz	Chicken - cut in 1x2" slices
1 lb	454g / 16oz	Bok choy or Chinese cabbage
		Cut into bite size pieces
1 teaspoon	5ml	Ginger root - chopped
1 teaspoon	5ml	Garlic - chopped
1 tablespoon	15ml	Bean paste - or hot bean paste
1		Scallion - cut 1/4"
1/4 teaspoon	1.3ml	Salt
1/2 cup	118ml	Chicken stock
		Marinate Chicken 20 Minutes In
1 tablespoon	15ml	Thin soy
2 teaspoons	10ml	Cornstarch
1/2 teaspoon	2.5ml	Sugar
1 teaspoon	5ml	Rice wine
2 teaspoons	10ml	Oil
		Seasonings
1 teaspoon	5ml	Rice wine
2 teaspoons	10ml	Black soy
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Sesame oil
1 teaspoon	5ml	Rice vinegar
1/4 teaspoon	1.3ml	Five spice powder
1/2 cup	118ml	Stock
1 teaspoon	5ml	Cornstarch - dissolved in
1 tablespoon	15ml	- cold water

Recipe Instructions

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.

Source:
Low Cholesterol Cuisine

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