Spicy Szechuan Chicken with Stir-Fried Bok Choy and Jasmine Rice
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Alex W
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This Spicy Szechuan Chicken with Stir-Fried Bok Choy and Jasmine Rice is a quick and flavorful 30-minute meal. Start by getting your rice cooking, then sauté the aromatic garlic, ginger, and onions before adding the tender chicken. Toss in the crunchy bok choy and a savory sauce with Szechuan peppercorns for a touch of heat. Serve it all over the fluffy jasmine rice for a complete and satisfying weeknight dinner that's sure to please the whole family.
Meat, Eggs, & Dairy
- 1 1/2 pounds boneless skinless chicken thigh
Fresh Produce & Herbs
- 1 pound bok choy
- 1 inch ginger
- 4 green onion
Seasonings & Spices
- 3 cloves garlic
- 2 teaspoons Szechuan peppercorns
- 1 teaspoon sesame oil
- 1/2 teaspoon white sugar
Pantry Items
- 1 1/2 cups jasmine rice
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
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