Recipe(tried): Teusday.Chilli Chicken and baby Bok Choy

Hi All,
Gosh has it turned cold this morning here in S.Africa with icy winds so I think Winter is definately knocking on the door!!!!!!Last night I fancied something hot and spicy for supper so this is what we had.....

SZECHUAN CHILLI CHICKEN
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(this is probably not very authentic but it does taste good!)
8 to 10 chicken thighs (skinned and boned)
1 tablespoon honey
3 tablespoons of soy sauce
1 tablespoon brown sugar
a good grinding of fresh black pepper
2 tablespoons of dry sherry
2 tablespoons corn flour
4 crushed and peeled cloves of garlic
3 tablespoons of vegetable oil
4 spring onions, coarsely sliced
2 to 6 fresh chillies, seeds removed and finely chopped (you can vary this according to your own taste)
just over 1/3 cup chicken stock

You can chop the thighs in half or use them whole.
Place them in a large dish with the pepper, soy sauce, sugar, sherry and corn flour. Mix well and leave for 30 minutes. Then turn and marinade for another 30 minutes.
Heat the oil in a wok or pan, and over high heat quickly fry the chicken pieces after shaking off excess marinade. Make sure you turn the chicken frequently to prevent it from burning .
Remove with a slotted spoon and keep in a warm dish.
Reduce the heat and add the garlic, the spring onion and chillies and whatever is left in the marinade dish. Stir-fry for about 30 seconds, mixing well.
Return chicken pieces to the pan, toss well, then add the stock. Cover and simmer for 5 to 6 minutes, stirring once or twice.

Serves 4-6

I served it with..........lots of fluffy basmati rice and .....

Baby Bok Choy with Couscous
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1onion finely chopped
2 tablespoons mild curry paste
1 tablespoon oil
1 cup vegetable stock
1 cup couscou
2 tablespoons chopped fresh mint
1 tomato chopped
6 baby bok choy
1 cup plain yoghurt
extra 2 tablespoons chopped fresh mint

Cook onion and curry paste in oil in a pan, until soft. Add stock, bring to
boil, remove from heat. Stir in couscous; stand, covered for 5 minutes.
Stir in mint and tomato. Cut bok choy lengthways about three quarters of
the way through leaves and stems. Gently open bok choy to form a V-shape.
Divide filling among bok choy, tie with string. Steam until tender. Serve
with yoghurt, combined with extra chopped mint.

As this was such a filling meal we did,t bother with dessert!
I wish you all a great day
love Julie