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

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 3/4-inch cubes
• 3/4 cup roasted unsalted peanuts, preferably raw then toasted
• 8 whole dried red chilies, seeds removed, halved
• 1 tbsp sichuan peppercorns, toasted and ground
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 1/2 tbsp honey
• 1 tbsp sesame oil
• 5 whole garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 3 tbsp vegetable oil, for wok cooking
• 8 oz cooked rice cakes, store-bought, sliced 1/2-inch thick
• 1 1/4 lbs baby bok choy, halved lengthwise
• 3 whole green onions, sliced for garnish
• 1 tsp white sesame seeds, for garnish

Instructions

1. 1

   Combine soy sauce, rice vinegar, honey, and sesame oil in a small bowl; set aside.

2. 2

   Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until smoking. Working in batches, sear chicken cubes until golden on all sides (3-4 min per batch). Transfer to a plate.