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
- 6 boneless skinless chicken thighs (about 1 lb/500 g)
- 1 tablespoon sodium-reduced soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon pepper
- 2 cloves garlic , minced
- 1 lb baby bok choy
- 2 tablespoons vegetable oil
- 1 sweet red pepper , thinly sliced
- 1 teaspoon minced gingerroot
- 2 pkg (each 100 g) dried ramen noodles
- 1/4 cup hoisin sauce
- 1 green onion , thinly sliced
MethodCut 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
- Iron 24.0
- Folate 34.0
- Calcium 14.0
- Vitamin A 64.0
- Vitamin C 140.0