Chicken Szechuan Style

• 1 Tbsp. peanut oil
• 2 lb. chicken, cut in small pieces
• 1 1/2 c. chicken stock
• 1 Tbsp. low sodium soy sauce
• 1 Tbsp. dark honey
• 1 tsp. finely minced ginger
• 2 cloves garlic, finely minced
• 1 tsp. hot pepper sauce (Tabasco) or to taste
• 2 Tbsp. tomato paste
• minced scallions (garnish)

1. Heat oil in well seasoned cast-iron skillet or nonstick skillet.
2. Add chicken and saute until it begins to brown, about 3 to 5 minutes.
3. Meanwhile, in medium-size bowl, combine stock, soy sauce, honey, ginger, garlic, hot pepper sauce and tomato paste. Pour over chicken.
4. Reduce heat; cover loosely and simmer until cooked through, 20 to 25 minutes.
5. Sprinkle with scallions.
6. Serve with rice or thin noodles.

peanut oil, chicken, chicken stock, soy sauce, honey, ginger, garlic, hot pepper, tomato paste, scallions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=168688 (may not work)