Ingredients

The following ingredients have 2 Servings
  • 4 boneless, skinless chicken thighs (cut in to bite-sized pieces)
  • 1/2 cup chicken broth
  • 1/4 cup freshly squeezed lemon juice
  • Zest of 1 lemon
  • 2 Tbsp soy sauce
  • 1 Tbsp white or brown sugar
  • 1/4 tsp kosher salt
  • 1 Tbsp cornstarch
  • 1 1/2 Tbsp cooking oil
  • 2 tsp garlic (minced)
  • 1 tsp fresh ginger (minced)
  • 3 Tbsp green onion (thinly sliced, green and white parts)
  • 1/4 tsp red pepper flakes
  • 1 small red, orange or yellow bell pepper (cored and seeds removed and thinly sliced)
  • 1 small onion (halved and thinly sliced)
  • 5-6 baby bok choy (stem end removed and quartered)
  • Cooked rice or noodles (for serving)
  • Sesame seeds (for garnish)
  • Sliced green onion (for garnish)

Instruction

  • In a small bowl, stir together the sauce ingredients and set aside.
  • Prepare chicken and vegetables and have ready.
  • Heat 1 Tbsp. oil in wok over medium-high heat. Add chicken pieces and cook, stirring, until cooked through. Remove chicken to a plate. Discard any juices and return wok to stove-top.
  • Heat a bit more oil in a wok over medium heat. Add garlic, ginger, green onion and red pepper flakes and cook, stirring, for 30-45 seconds (do not allow to burn). Add onion and bell pepper slices. Cook, stirring regularly, until tender-crisp. Add lemon sauce and cook for 1 minute. Return chicken to pan and scatter with bok choy. Cook, tossing, until bok choy is wilted and sauce is thickened.
  • Spoon over cooked rice or noodles and garnish with sesame seeds and additional green onion.