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Chicken with Bell Peppers and Bok Choy ~ Serves 4
Ready in under 30 minutes

If you could pick a superpower, wouldn't it be the ability to make Chinese takeout at home?
If it is, General Tso's is a great start.
Ginger, chili paste and hoisin sauce give the chicken deep flavor while Bok Choy and bell peppers provide a crunchy complement.

1 1/2 pound boneless chicken
1 egg
1 cup all-purpose flour
3/4 cup water
3 tablespoons soy sauce
3 tablespoons cornstarch
2 tablespoons white vinegar
3 tablespoons mirin, sweet rice wine
3 tablespoons sugar
1 teaspoon hoisin sauce
2 tablespoons garlic chili paste
10 black peppercorns, slightly crushed
2 cloves garlic, minced
1 teaspoon minced fresh ginger
5 stalks bok choy, sliced thin
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced

Cut the chicken into 3/4-inch cubes.
Whisk the egg in a shallow bowl. Add the flour to another shallow bowl.
In a third bowl or large measuring cup, whisk together the water, soy sauce, cornstarch, vinegar, rice wine, sugar, hoisin sauce, chili paste, and peppercorns.
Heat some oil in a wok or heavy skillet over medium-high heat.
Dip the chicken pieces first in the egg mixture, coating completely and letting any excess drip off. Next coat the chicken in the flour, shaking off any excess. Add the chicken to the hot oil and cook, stirring frequently, until browned. Remove the chicken from the wok and set aside.
Add the garlic and ginger to the wok. Cook, stirring constantly, for 1 minute. Add the bok choy and bell peppers. Cook, stirring frequently, for 2 minutes.
Add the soy sauce mixture to the wok and cook, stirring constantly, until the sauce thickens. Add the chicken back to the wok and stir to coat in the sauce. Cook until the chicken is heated through.
Serve hot.

Nutrition ~ 470 calories, 8 grams fat, 49 grams carbohydrates, 47 grams protein per serving.


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