Chili Crisp Honey Chicken Gnocchi

Steps

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1. 1
   Boil the gnocchi in rapidly boiling water until they float, about 1.5 to 2 minutes. Drain and set aside.
   ▶ ≈1:45
2. 2
   Cut chicken thighs into bite-sized pieces and place in a bowl. Add soy sauce, cornstarch, pepper, and oil; mix well.
   ▶ ≈2:22
3. 3
   Slice red bell pepper into 1- to 2-inch thin pieces. Separate green onions into white and green parts; chop white parts into 2cm pieces and finely slice green parts for garnish. Remove the strings from snow peas.
   ▶ ≈3:07
4. 4
   Prepare the sauce by combining chicken stock, soy sauce, honey, rice vinegar, and chili crisp in a bowl.
   ▶ ≈4:51
5. 5
   Heat a wok over high heat with oil until smoking. Add the drained gnocchi in a single layer and pan-fry for 3–4 minutes, tossing occasionally, until golden and crispy.
   ▶ ≈5:26
6. 6
   Transfer the gnocchi to a plate. Add more oil to the wok and heat until smoking. Add the marinated chicken, spreading it out in a single layer. Leave undisturbed for about 2 minutes to build color, then begin tossing and flipping until cooked through.
   ▶ ≈6:15
7. 7
   Transfer the chicken to join the gnocchi. Add more oil to the wok and heat until nearly smoking. Add the white parts of the green onions, ginger, and garlic; stir-fry until fragrant, about 10 seconds.
   ▶ ≈7:21
8. 8
   Add the red bell pepper and stir-fry for about 30 seconds. Add the snow peas and continue cooking for about 2 minutes until all vegetables are tender.
   ▶ ≈7:48
9. 9
   Return the gnocchi and chicken to the wok and toss well to combine. Pour in the sauce, being careful to avoid the chili crisp fumes. Toss for 30–40 seconds until everything is evenly coated.
   ▶ ≈8:08
10. 10
    Plate into bowls and garnish with sliced green onion tops and sesame seeds.
    ▶ ≈8:39