Stir-Fry Chicken Szechuan Style

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Stir-Fry Chicken Szechuan Style Ingredients

INGREDIENTS	1/2 ts Sugar
1 lb Chicken; cut in 1x2" slices	1 ts Rice wine
1 lb Bok choy or chinese cabbage	2 ts Oil
Cut into bite size pieces	SEASONINGS
1 ts Ginger root; chopped	1 ts Rice wine
1 ts Garlic; chopped	2 ts Black soy
1 tb Bean paste; or hot bean	1 ts Sugar
1 Scallion; cut 1/4"	1 ts Sesame oil
1/4 ts Salt	1 ts Rice vinegar; or brown vineg
1/2 c Chicken stock	1/4 ts Five spice powder
MARINATE CHICKEN 20 MIN IN	1/2 c Stock
1 tb Thin soy	1 ts Cornstarch; dissolved in
2 ts Cornstarch	1 tb - cold water

Instructions for Stir-Fry Chicken Szechuan Style

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. Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Chinese

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