Szechuan Chicken Thighs with Stir-Fried Bok Choy
Crispy, spicy chicken thighs coated in a bold Szechuan-style sauce, served with tender, garlicky bok choy sautéed in rich tallow.
Ingredients
4 bone-in, skin-on chicken thighs
Salt and pepper, to taste
1 Tbsp butter or tallow (for searing)
1 Tbsp butter or tallow
2 cloves garlic, minced
1 tsp ginger, minced
1 Tbsp soy sauce or coconut aminos
1 tsp rice vinegar
1 tsp sesame oil (optional, not used over heat)
½ tsp Szechuan peppercorns, crushed (or substitute with a mix of black pepper and chili flakes)
½ tsp chili paste (adjust to heat preference)
2 Tbsp water
1 Tbsp butter or tallow
4 cups baby bok choy, halved
1 clove garlic, minced
Salt, to taste
Sliced green onion
Toasted sesame seeds
1 tsp olive oil (cold drizzle)
Macronutrients
(per serving, makes 4)
Protein: 30g
Fat: 28g
Carbs: 4g
Preparation
Preheat oven to 400°F (205°C). Pat chicken thighs dry and season with salt and pepper.
Heat butter or tallow (1 Tbsp) in an oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 6–7 minutes, until crisp and golden. Flip and transfer skillet to oven. Roast for 15–18 minutes, or until internal temp reaches 165°F (74°C). Rest 5 minutes.
In a saucepan, melt butter or tallow (1 Tbsp) over medium heat. Add garlic (2 cloves) and ginger (1 tsp) and sauté for 30 seconds.
Stir in soy sauce (1 Tbsp), rice vinegar (1 tsp), crushed Szechuan peppercorns (½ tsp), chili paste (½ tsp), and water (2 Tbsp). Simmer for 2–3 minutes until slightly thickened. Remove from heat and stir in sesame oil if using.
In a skillet, heat butter or tallow (1 Tbsp) over medium heat. Add minced garlic (1 clove) and cook for 30 seconds.
Add halved baby bok choy (4 cups) cut-side down. Sauté for 3–4 minutes until tender and slightly browned. Season with salt to taste.
Plate chicken thighs and spoon Szechuan sauce generously over the top. Serve with stir-fried bok choy on the side. Garnish with green onions, sesame seeds, and a drizzle of olive oil (1 tsp) if desired.
FRIDAY 260109