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Name: Stir-Fry Chicken Szechuan Style
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1/4 ts Salt; 1 ts Rice wine; 1 ts Rice vinegar or brown vinegar; 1 tb Bean paste or hot bean; 1 ts Sesame oil; 1/2 c Vegetable stock; 1 lb Bok choy or chinese cabbage, Cut into bite size pieces; 2 ts Vegetable oil; 1 tb water cold; 2 ts Cornstarch; 1 lb Chicken cut in 1x2" slices; 1 ts Garlic chopped; 1/2 ts Sugar; 1 ts Cornstarch dissolved in; 1 tb Thin soy; 2 ts Black soy; 1/4 ts Five spice powder; 1 ts Ginger root chopped; 1 ts Rice wine; 1 Scallion cut 1/4"; 1/2 c Chicken Stock; 1 ts Sugar

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INGREDIENTS

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

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. Posted to CHILE-HEADS DIGEST V3 #,

NOTES

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Stir-Fry Chicken Szechuan Style

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

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 #,

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Nutrition

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Serving Size: 1 Serving (486g)
Recipe Makes: 4

Calories: 341
Calories from Fat: 184 (54%)

Amt Per Serving		% DV

	Total Fat 20.5g	27 %
	Saturated Fat 5.3g	27 %
	Monounsaturated Fat 8.8g
	Polyunsanturated Fat 4.8g
Cholesterol 85.8mg		26 %
Sodium 1269mg		44 %
Potassium 589.3mg		16 %
Total Carbohydrate 13.6g		4 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 12.2g
Protein 24.8g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 341

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