Kung Pao Chicken Thighs With Bok Choy Recipe

Cooking Directions

• STEP 1.In a bowl, combine soy sauce, rice vinegar, hoisin sauce, and cornstarch. Add chicken thighs and marinate for 30 minutes.
• STEP 2.Heat oil in a wok or large skillet over medium-high heat. Add marinated chicken thighs and stir-fry until browned and cooked through.
• STEP 3.Remove the chicken from the wok and set aside. In the same wok, add peanuts, dried chili peppers, and Sichuan peppercorns. Stir-fry until fragrant.
• STEP 4.Add bok choy to the wok and stir-fry until wilted but still crisp. Return the chicken to the wok and toss everything together.
• STEP 5.Serve the Kung Pao chicken thighs with bok choy hot over steamed rice or noodles.

Cooking Tips

• For extra heat, you can add more dried chili peppers or a sprinkle of chili flakes.
• Make sure to stir-fry the chicken thighs on high heat to achieve a nice browned exterior.
• Feel free to add other vegetables like bell peppers or mushrooms for added texture and flavor.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a skillet or microwave until heated through.
• Serve the Kung Pao chicken thighs with bok choy as a main course with steamed rice or noodles.