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Hand-Pulled Kung Pao Chicken with Bok Choy
Deeply satisfying Kung Pao Chicken with Bok Choy, weeknight-fast but never a compromise.
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Ingredients
What you'll need
- 1 lb kung pao chicken
- 4 oz soy sauce
- 1/4 cup garlic
- 2 tbsp fresh ginger
- 1 cup scallions
- 3 cloves toasted sesame oil
- 1 tsp Shaoxing wine
- to taste a squeeze of citrus
Method
Step by step
- Season the kung pao chicken generously and let it sit while you prep the aromatics.
- Build the base: cook the onion, garlic and spices until soft and fragrant.
- Add the kung pao chicken and cook it through, letting it take on color and soak up the seasoning.
- Rest briefly, adjust the salt and acid, and finish with fresh herbs before serving.
Keep cooking
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