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Serving Size: 4
Preparation Time: 30
Minutes
Ingredients:
1 lb chicken -- cut in
1x2" slices
1 lb bok choy
cut into bite size pieces
1 tsp
ginger root -- chopped
1 tsp garlic -- chopped
1 tbsp chili sauce
1
scallion -- chopped
1/4 tsp salt
1/2 cup chicken stock
Marinate chicken 20 min in:
1 tbsp soy sauce -- light
2 tsp
cornstarch (corn flour)
1/2 tsp splenda
1 tsp
rice wine
2 tsp oil
Seasonings:
1 tsp
rice wine
2 tsp soy sauce -- dark
1 tsp splenda
1 tsp sesame oil
1 tsp rice vinegar -- or brown vineg
five spice powder 1/4 tsp
1/2 cup chicken stock
1 tsp
cornstarch -- dissolved in
1 tbsp cold water
Directions:
Marinate chicken. Set
wok over high heat until hot. Add 2 tbsp 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 tbsp 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.
Per Serving
(excluding unknown items):
245 Calories; 17g Fat (61.9% calories from fat); 17g
Protein; 6g Carbohydrate; 1g Dietary Fiber; 75mg
Cholesterol; 1232mg Sodium. Exchanges: 0 Grain
(Starch); 2 Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other
Carbohydrates.
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy
Chinese Cooking". |
