This one-pot dish is a fast family favourite, plus easy on the wallet using chicken thigh meat and ramen noodles.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2007
Ingredients
Method
Cut chicken into cubes. In bowl, toss together chicken, soy sauce, sesame oil, pepper and half of the garlic; marinate for 10 minutes. Cut baby bok choy in half lengthwise; set aside.In wok or large skillet, heat 1 tbsp (15 mL) of the vegetable oil over high heat; stir-fry chicken mixture until browned and juices run clear when chicken is pierced, about 3 minutes. Add bok choy, red pepper, ginger and remaining garlic; stir-fry until vegetables are tender-crisp, about 2 minutes. Transfer to plate.
Add 1-1/2 cups (375 mL) water and remaining vegetable oil to wok; bring to boil. Discarding spice packets in packages, add noodles to wok; cover and steam until softened and loose, about 3 minutes. Break noodles apart with spoon.
Return chicken mixture to wok. Add hoisin sauce and green onion; toss together until hot and combined.
Nutritional facts Per serving: about
- Sodium 534 mg
- Protein 25 g
- Calories 508.0
- Total fat 25 g
- Cholesterol 72 mg
- Saturated fat 7 g
- Total carbohydrate 46 g
%RDI
- Iron 24.0
- Folate 34.0
- Calcium 14.0
- Vitamin A 64.0
- Vitamin C 140.0
