Coarsely chop water chestnuts.

Pat chicken thighs dry, and season all over with a pinch of salt and pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor.

If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1" pieces. If using shrimp, pat dry. If using flank steak, separate steak into a single layer and pat dry. Season all proteins all over same amount.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

Carefully transfer chicken to a mixing bowl, leaving excess oil in pan. Stir in half the kung pao sauce and honey until well-coated. Taste, and add remaining kung pao sauce if desired. Set aside.

If using shrimp, follow same instructions and cook until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. If using flank steak, follow same instructions and stir occasionally until no pink remains, 4-6 minutes.

While chicken cooks, cook vegetables.

Place another medium non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add bok choy, water chestnuts, matchstick carrots, and a pinch of salt and pepper to hot pan. Stir occasionally until lightly browned and tender, 3-5 minutes.

Remove from burner.

Wrap tortillas in a damp paper towel and microwave until warm, 30 seconds.

Plate dish as pictured on front of card, filling tortillas with chicken and vegetables, and topping with peanuts. Bon appétit!