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Chop the red onion, garlic, ginger, red chilies, spring onion, bok choy, and coriander as indicated in the “Ingredients” section.
Combine the Thai sweet chili sauce, low sodium light soy sauce, peanut butter, rice vinegar, sesame oil, and crushed red pepper flakes in a bowl or measuring cup (the latter makes it easier to pour into the wok). Mix with a spoon to thoroughly combine, then set aside.
Combine the corn starch and water in a small bowl or measuring cup. Mix with a spoon until combined and a slurry has formed, then set aside.
Heat a large wok over medium-high heat. Once hot, add the ground pork and start breaking up the lumps with a wooden spoon/spatula. Season with kosher salt and cook for 4-5 minutes. Once cooked through, use a slotted spoon to allow the excess grease/liquid to drip off into the wok and transfer to a clean bowl. Wipe out the excess grease in the wok with a paper towel and set it back on the stovetop. (Note: If using ground chicken, you can skip this step as ground chicken is leaner and won’t have extra fat. Add the ground chicken in step 3 and cook it through then.)
Heat olive oil in the wok over medium-high heat. Once hot, add the red onion, ginger, and spring onion whites. Sauté for 1-2 minutes or until fragrant. Then add the garlic and red chilies and stir-fry for another minute to combine.
Next, add the ground pork back to the wok and toss to combine with everything else. (Note: If using ground chicken, add it to the wok now and season with kosher salt. Cook for about 2 minutes or until no longer pink, breaking up the lumps as you go. Toss to combine with everything else in the wok.)
Pour the sauce all over the pork and add the lime juice. Stir to combine until everything is evenly coated in the sauce. Then give the corn starch slurry a quick stir with a spoon (the corn starch will have settled at the bottom) and pour it into the wok. Stir briefly until evenly combined.
Add the bok choy and toss until the greens have slightly wilted – about 1-2 minutes. Then add half of the coriander and half of the spring onion greens. Toss for another 30 seconds to combine, then switch off the heat.
Transfer to a serving bowl/dish and garnish with toasted white sesame seeds, chopped peanuts, and the remainder chopped coriander and spring onion greens. Serve immediately with warm steamed rice and extra lime wedges for squeezing if desired.