Kung Pao Chicken with Sautéed Bok Choy and Steamed White Rice
J
Jacob
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This Kung Pao Chicken with Bok Choy and Steamed Rice is a delicious and easy-to-make 45-minute meal that's perfect for a weeknight dinner. Start by getting the rice cooking, then prepare the chicken, bok choy, and sauce. The chicken is stir-fried with ginger, garlic, and chili flakes for a tasty kick, while the crisp-tender bok choy adds a nice contrast. Serve everything together over the fluffy steamed rice for a well-balanced and flavorful dish the whole family will enjoy.
Meat, Eggs, & Dairy
- 1 1/2 pounds boneless, skinless chicken thighs
Fresh Produce & Herbs
- 1 pound baby bok choy
- 3 green onions
- 1 red bell pepper
- 1 inch fresh ginger
Seasonings & Spices
- 3 cloves fresh garlic
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground white pepper
Pantry Items
- 1 cup long-grain white rice
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
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