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Yield: 4 servings
| ¾ | lb | Chicken, boneless, bite size |
| 2 | cups | Broccoli flowerets, cooked |
| 2 | | Stalks green onion, chopped |
| 4 | | Slices, ginger root,slivered |
| 1 | | Garlic clove, chopped |
| 1 | tablespoon | Wine |
| 1 | tablespoon | Soy sauce |
| ¾ | teaspoon | Sugar |
| ¾ | teaspoon | Sesame oil |
| 1 | tablespoon | Hot bean paste or chili sauc |
| 1/3 | teaspoon | Szechwan pepper (optional) |
| 2 | tablespoon | Chicken stock 2-4T |
| ½ | teaspoon | Cornstarch (for thickening) |
| 2 | tablespoon | Oil |
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Heat wok with oil, garlic, ginger over high heat and stir in chicken pieces. Cook for 2-2½ 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.
Your Spicy Szechwan Sauteed Chicken is ready. Buon appetito!
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