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Chicken Noodle Stir-Fry

By The Canadian Living Test Kitchen

Tested till perfect

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Chicken Noodle Stir-Fry

Chicken Noodle Stir-Fry
Photography by Matthew Kimura

This recipe makes 4 servings

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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.

Source : Canadian Living Magazine: September 2007

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