Orange Chicken with a Bok Choy Stir Fry

I had a yen for the same orange chicken I’ve detailed here before.  Used the same recipe since I’ve had such good luck with it.  Tonight was no exception-the chicken was really good.  I can’t think of any way to change the recipe that would improve it.  Maybe some Szechuan peppercorns, or a lot more of the dried red peppers.  Then Mrs J would be angry.

We were at the store getting a few items and I saw they had bok choy stocked in the produce aisle.  I picked up a bunch and looked around for a recipe when we got home.  Came across this one. It looked pretty good so I used it.  Misread the recipe so I ended up using some red bell pepper instead of  ”hot” red peppers but I’d do the same thing again.  I think it looks pretty.  I used the whole stalk, they used only the white parts.  Looking over the recipe again, I see I failed the “chopping bok choy stalks” test.  They got all fancy and diagonal on me.  I may make this again but with a bit of corn starch in the sweet and sour sauce just to thicken it a tad.  Not bad at all just like it was.  Some decent crunch in the white parts, and the sauce flavored it well.

Lots of pictures, I just don’t know which ones to cut:

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