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 Nicholas Zhou's cookbook "Real & Healthy Chinese Cooking".

"500+ Healthy Chinese Recipes in 5 minutes"