Stir Fry Chicken Szechuan Style

Stir Fry Chicken Szechuan Style Category Rice 
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Ingredients And Procedures

-----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 Rice wine

2 teaspoons Oil

-----SEASONINGS----- 1 teaspoon Rice wine

2 teaspoons Black soy

1 teaspoon Sugar

1 teaspoon Sesame oil

1 teaspoon Rice 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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