Title: Spicy Szechwan Sauteed Chicken
Categories: Meat Poultry Oriental
Yield: 4 Servings
| 3/4 | lb | Chicken, boneless, bite size |
| 2 | | Stalks green onion, chopped |
| 1 | | Garlic clove, chopped |
| 1 | tb | Soy sauce |
| 3/4 | ts | Sesame oil |
| 1/3 | ts | Szechwan pepper (optional) |
| 1/2 | ts | Cornstarch (for thickening) |
| 2 | c | Broccoli flowerets, cooked |
| 4 | | Slices, ginger root,slivered |
| 1 | tb | Wine |
| 3/4 | ts | Sugar |
| 1 | tb | Hot bean paste or chili sauc |
| 2 | tb | Chicken stock 2-4t |
| 2 | tb | Oil |
Heat wok with oil, garlic, ginger over high heat and stir in chicken
pieces. Cook for 2-2 1/2 minutes. Add remainder of ingredients except
blanched broccoli flowerets and cornstarch, and stir for a further 1-2
minutes. Mix well. Thicken and place chicken in center of a dish with
broccoli on each side.