May 26, 2020
Preheat broiler. In a bowl, whisk first 4 ingredients. Add bok choy; toss to coat. Arrange bok choy, cut side up, on a rimmed baking sheet (reserve remaining dressing). Brush Bok Choy with vegetable oil. Broil until charred in spots, 8 to 10 minutes. Arrange on a plate, drizzle with remaining dressing and sprinkle with sesame seeds.
Combine stir-fry sauce ingredients in a small bowl. Set aside.
Toss chicken with cornstarch, salt and white pepper. Cover and refrigerate for 20 minutes.
Heat a wok or large frying pan until hot over medium-high heat. Add garlic and stir-fry until fragrant, about 30 seconds. Add reserved chicken and and stir-fry for 2 minutes. Add the red bell pepper and stir-fry 2 minutes. Add the stir-fry sauce and cook for 1 minute, tossing to coat. Add the peanuts and green onion and stir-fry for 30 seconds. Garnish with more green onions and peanuts and serve immediately with hot, steaming jasmine rice.