Chicken Noodle Stir-Fry
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Chicken Noodle Stir-Fry
Photography by Matthew Kimura
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 508 |
| pro | 25 g |
| total fat | 25 g |
| sat. fat | 7 g |
| carb | 46 g |
| fibre | 5 g |
| chol | 72 mg |
| sodium | 534 mg |
| % RDI: | - |
| calcium | 14 |
| iron | 24 |
| vit A | 64 |
| vit C | 140 |
| folate | 34 |
This one-pot dish is a fast family favourite, plus easy on the wallet using chicken thigh meat and ramen noodles.
Ingredients
-
6 boneless skinless chicken thighs (about 1 lb/500 g)
1 tbsp (15 mL) sodium-reduced soy_sauce
1 tbsp (15 mL) sesame_oil
1/4 tsp (1 mL) pepper
2 cloves garlic, minced
1 lb (500 g) baby bok_choy
2 tbsp (25 mL) vegetable_oil
1 sweet red pepper, thinly sliced
1 tsp (5 mL) minced gingerroot
2 pkg (each 100 g) dried ramen noodles
1/4 cup (50 mL) hoisin_sauce
1 green_onion, thinly sliced
Preparation
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.
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.
Source : Canadian Living Magazine: September 2007
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