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Chili Crisp Honey Chicken Gnocchi
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Chili Crisp Honey Chicken Gnocchi

Chili Crisp Honey Chicken Gnocchi

Soft pillowy gnocchi, crispy-edged chicken, sweet heat from honey, and the magic of chili crisp doing what it does best: making everything taste like you tried harder than you did. It’s fast, sticky, spicy, and the kind of thing you make once and then suddenly it’s in your regular rotation.

Ingredients

Chicken

  • 1 (16 ounce) package shelf stable potato gnocchi
  • 12 ounces boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 teaspoon cornstarch
  • 1 teaspoon soy sauce
  • 1 teaspoon neutral oil
  • Freshly ground black pepper
  • 1 to 2 tablespoons neutral oil
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas
  • 3 green onions, sliced, whites and greensseparated
  • 3 cloves garlic, minced
  • 1 teaspoon fresh grated ginger
  • Sesame seeds

Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons chili crisp
  • 1 tablespoon rice vinegar
  • 2 tablespoons chicken stock (or water)

Directions

  1. Bring a medium pot of salted water to a boil, and drop in the gnocchi - cook just until they float, then remove, drain well, and let them steam-dry for a minute so they don’t get soggy
  2. In a bowl, toss the chicken with cornstarch, soy sauce, oil, and black pepper - set aside
  3. Heat a wok or large skillet over high heat, add 1 tablespoon oil and when hot and shimmering, add gnocchi in a single layer. Let them sit without touching for about 2 minutes until golden on the bottom. Toss and continue cooking until browned and crisp all over, 3 to 4 minutes total. Transfer to a plate
  4. Add a little more oil if needed, add chicken, spread it out and let it cook undisturbed for 2 minutes to build color, then stir-fry until just cooked through. Remove to the plate with the gnocchi
  5. Add garlic, ginger, the white parts of the green onion and stir-fry about 15 seconds until fragrant. Toss in bell pepper, snap peas and cook about 2 minutes, keeping everything crisp
  6. Stir together all sauce ingredients, return chicken and gnocchi to the wok, pour in the sauce and toss really well until everything is sticky, glossy, and coated - 30 to 45 seconds
  7. Kill the heat, plate and top with the green onion top and sesame seeds

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