Kung Pao Chicken and Bok Choy Stir-Fry
A spicy Sichuan-inspired stir-fry featuring crispy chicken, tender bok choy, and a savory sauce. This dish is quick, flavorful, and perfect for a weeknight dinner.
- Prep
- 10 min
- Cook
- 10 min
- Total Time
- 20 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- Chinese
Ingredients
- 1lbBok Choy, cut into 1-inch pieces
- 1.5lbsChicken Breasts, cut into 1-inch cubes
- 3clovesGarlic, minced
- 1tbspGinger, grated
- 2tbspsSoy Sauce
- 1tbspRice Vinegar
- 1tbspHoney
- 1tbspCornstarch
- 2tbspsVegetable Oil
- 1tspCrushed Red Pepper Flakes
- 3Scallions, sliced
- 1/4cupRoasted Peanuts
Step-by-Step
- 1
In a small bowl, whisk together the soy sauce, rice vinegar, honey, and cornstarch. Set aside.
2m - 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the chicken and cook, stirring occasionally, until the chicken is lightly browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
7mhigh heat - 3
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the garlic and ginger and cook for 1 minute, stirring constantly, until fragrant.
1mhigh heat - 4
Add the bok choy to the skillet and cook, stirring occasionally, until the bok choy is tender-crisp, about 3-5 minutes.
4mhigh heat - 5
Return the cooked chicken to the skillet and pour in the sauce. Toss everything together and cook for an additional 2-3 minutes, or until the sauce has thickened.
3mhigh heat - 6
Remove the skillet from the heat and stir in the crushed red pepper flakes and sliced scallions.
1m - 7
Serve the Kung Pao Chicken and Bok Choy Stir-Fry immediately, garnished with the roasted peanuts.
2m