Chinese Kung Pao Chicken with Crispy Rice Cakes & Charred Bok Choy

Name: Chinese Kung Pao Chicken with Crispy Rice Cakes & Charred Bok Choy
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 0.75 cup roasted unsalted peanuts; 8 whole dried red chilies; 1 tbsp Sichuan peppercorns; 3 tbsp soy sauce; 2 tbsp rice vinegar; 1.5 tbsp honey; 1 tbsp sesame oil; 5 whole garlic cloves; 1 tbsp fresh ginger; 3 tbsp vegetable oil; 8 oz cooked rice cakes; 1.25 lbs baby bok choy; 3 whole green onions; 1 tsp white sesame seeds

Prep 20 min · Cook 25 min · Serves 4 · medium

Global Cuisine

Authentic Sichuan-style kung pao chicken featuring tender diced chicken wok-seared with roasted peanuts, dried chilies, and Sichuan peppercorns for a numbing heat, served over crispy pan-fried rice cakes and charred baby bok choy for textural contrast.

Ingredients

1.5 lbs boneless, skinless chicken thighs
0.75 cup roasted unsalted peanuts
8 whole dried red chilies
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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