Chicken Noodle Stir-Fry

This stir-fry is a feast for the eye and the palate. It comes from the magazine, Eat Right, which is a Canadian Living publication.

Ingredients:

6 boneless skinless chicken thighs (I used 4 chicken breasts)

1 Tb. sodium-reduced soy sauce

1 Tb. sesame oil

1/4 tsp. pepper

2 cloves garlic, minced

1 lb. baby bok choy, sliced

2 Tb. vegetable oil

1 sweet red pepper, thinly sliced

1 tsp. minced gingerroot

2 pkg. (each 100 g) dried ramen noodles (I used fresh noodles)

1/4 cup hoisin sauce

1 green onion, thinly sliced

Method:

1. Cut chicken into cubes. In bowl, toss together chicken, soy sauce, sesame oil, pepper and half of the garlic; marinate for 10 minutes.
2. Cut baby bok choy in half lengthwise; set aside.
3. In wok or large skillet, heat 1 Tb. of the vegetable oil over high heat; stir-fry chicken until browned and juices run clear when chicken is pierced, about 3 minutes.
4. Add bok choy, red pepper, ginger and remaining garlic; stir-fry until tender-crisp, about 2 minutes. Transfer to plate.
5. If using ramen noodles, add 1 1/2 cups water and remaining oil to wok; bring to boil. Discrading spice packets in packages, add noodles to wok; cover and steam until softened and loose, about 3 minutes. Break noodles apart with spoon. If using fresh noodles, cook according to package directions (usually 3 minutes in boiling water).
6. Return chicken mixture to wok. Add hoisin sauce and green onion; toss together until hot and combined.

Cut chicken into cubes. In bowl, toss together chicken, 1 Tb. soy sauce, 1 Tb. sesame oil, 1/4 tsp. pepper and 1 clove of garlic, minced. Marinate for 10 minutes.

Cut baby bok choy in half

Prepare red pepper

I had mushrooms and added those as well

In wok or large skillet, heat 1 Tb. vegetable oil over high-heat; stir-fry chicken until browned and juices run clear when chicken is pierced, about 3 minutes.

If using fresh noodles, prepare according to package directions, usually 3 minutes in boiling water.

Add bok choy, red pepper, ginger and remaining garlic clove (minced); stir-fry until tender crisp, about two minutes.

At this point, if you are using dry ramen noodles, you will want to transfer this to a plate. If using fresh noodles, you can finish the recipe by adding 1/4 cup hoisin sauce and 1 sliced green onion. Add the noodles to a plate, layer the stir-fry on top and serve.

If using dry ramen noodles, add 1 1/2 cups water and remaining vegetable oil to empty 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 to wok. Add 1/4 cup hoisin sauce and one green onion (sliced); toss together until hot and combined.