Sichuan Chicken Stir Fry with White Rice and Bok Choy 344

To learn how to make Sichuan Chicken Stir Fry with White Rice and Bok Choy Show Number 344 Click the Subscribe button and then click here for the recipe. #TheDiabeticDietShow #ChineseFood #SichuanChicken Sichuan Chicken Stir Fry with White Rice and Bok Choy 344 This dish is a chicken stir fry that contains plenty of spice in the form of Sichuan peppercorns and dried red chilies. It originated from the Sichuan providence of China, which is how it got its name. Szechuan chicken also typically contains vegetables, and also may contain peanuts in some cases. Sichuan cuisine, alternatively romanized as Szechwan cuisine or Szechuan cuisine (Chinese: 四川, Standard Mandarin pronunciation: [sî.ʈʂʰwán] USA pronunciation: [say-sawn] INGREDIENTS Sichuan Chicken & Bok Choy Stir Fry with White Rice 10 oz Chopped Chicken Breast ½ cup Long Grain White Rice 4 oz Mushrooms 2 cloves Garlic 10 oz Baby Bok Choy 1 tsp Black & White Sesame Seeds 1 Piece Ginger 2 Tbsps Soy Glaze 3 Tbsps Cumin & Sichuan Peppercorn Sauce 1 Tbsp Apple Cider Vinegar INSTRUCTIONS Cook the rice 1. Cook the rice In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, for 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Prepare the ingredients & make the sauce 2. Prepare the ingredients & make the sauce Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the root ends of the bok choy; keeping them separate, thinly slice the stems and roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). In a separate bowl, combine the cumin-Sichuan sauce, soy glaze, vinegar, and 1 tablespoon of water. Taste, then season with salt and pepper if desired. Cook the vegetables 3. Cook the vegetables In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl. Wipe out the pan. Start the stir-fry 4. Start the stir-fry Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Finish the stir-fry & serve your dish 5. Finish the stir-fry & serve your dish To the pan, add the chopped garlic and chopped ginger. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned. Add the cooked vegetables, chopped bok choy leaves, and sauce. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the chicken is browned and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished stir-fry (including any sauce from the pan) over the cooked rice. Garnish with sesame seeds. Enjoy!